Ingredients

Method

• 2 portions ostrich fillet 100g – 150g each
• Salt and black pepper
• Olive oil
• 2 teaspoons crushed garlic
• 1 baby red cabbage, sliced thinly
• 1 baby green cabbage, sliced thinly
• 8 medium or hot peppadews, sliced
• Sweet and sour sauce

Method

Ingredients

Season ostrich on both sides generously with salt and pepper and sear, in hot oil in hot wok, on both sides, remove and rest in medium oven.

(Ostrich must be cooked medium to rare; otherwise it will be dry and tough.) Stir-fry garlic for 30 seconds, add cabbage and stir-fry for two minutes.

Turn heat down and stir in peppadews. Slice ostrich thinly and serve on cabbage stir-fry, drizzled with sauce.