800g – 850g ostrich fillet
4 medium potatoes, peeled and quartered
Oil for fying
250g biltong powder
2 tsp coriander seeds
½ tsp chilli powder
1 tsp Worcestershire sauce
50ml dry sherry
1 cup beef stock
300 ml cream
1 small onion
2 cloves garlic
500g spinach, thoroughly cleaned and chopped
Pinch of nutmeg
4 tbsp whole gooseberry jam
Fresh coriander to garnish
Season the ostrich fillets with salt and pepper, and rub with a little olive oil. Set aside and allow them to reach room temperature.
Place your quartered potatoes into a roasting dish and roast the potatoes until golden brown. Remove and place on kitchen paper to absorb the oil, and season with coarse salt.
To make the sauce, fry the coriander seeds and chilli powder in a little butter and oil (to prevent the butter from burning). Add the dry sherry and flambé, followed by the beef stock. Reduce by half. Add your cream, Worcestershire sauce and biltong powder, and reduce by 1/3. Season to taste, pass through a sieve and set aside.
Next, fry your onion and garlic in some butter until translucent, followed by your cleaned and chopped spinach. Season with salt, pepper and a pinch of nutmeg.
Finally, seal your ostrich fillets in a super hot non-stick pan on both sides, and finish them off in an oven pre heated to 200 degrees for 2 to 3 minutes. Careful not to over cook ostrich, as it gets very tough if done anything over medium – the fillets should be soft to the touch. Remove from the oven and allow it to rest before cutting each fillet into 3 even pieces.
To plate, put a spoonful of your spinach in the centre of the plate, and layer your ostrich on top. Place your roast potatoes around the ostrich stack. Pour your biltong sauce around the side of the plate, and drizzle some chilli oil over the sauce.
Complete the dish with a spoon full of gooseberry jam on top, and garnish with the coriander. ~ Jason Whitehead