Sunday lunch: Pepper crusted ostrich fillet with whipped feta and crispy roast potatoes

Forget the beef roast today and try this tasty ostrich fillet with red wine jus recipe instead, served on a bed of crispy roast potatoes covered in whipped feta.  Your friends will beg you for the recipe.

ALSO SEE: Recipe of the day: Chicken pumpkin salad

Pepper crusted ostrich fillet

Ingredients

• 250g Ostrich fillet
• Mashed potato
• 80g sautéed spinach
• 50g roasted baby onions
• 50g sautéed button mushroom
• Chef’s Red Wine Jus (see recipe below)

Method

1. Pepper crust the ostrich fillet and cook to desired temperature, best served medium rare as ostrich is a lean meat.
2. Place a basting spoon of mash potato on the centre of the plate, place sautéed spinach on top.
3. Slice ostrich fillet and add sautéed pearl onions and mushrooms, drizzle with chef jus.

Chef’s Red Wine Jus

Ingredients

• 2 tsp olive oil
• 2 shallots, finely chopped
• 175ml port
• 175ml red wine
• 1 rosemary sprig
• 1 bay leaf
• 800ml beef stock
• 2 tbsp butter
• pinch sugar

Method

1. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelized, about 10 mins.
2. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
3. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
4. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Pepper crusted ostrich fillet with red wine jus

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This pepper crusted ostrich fillet recipe is the perfect substitute for your usual Sunday roast.

• Author: Chef Angelique Fassom
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Category: Dinner
• Method: Sauteing
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 250g Ostrich fillet
• Mashed potato
• 80g sautéed spinach
• 50g roasted baby onions
• 50g sautéed button mushroom
• Chef’s Red Wine Jus (see recipe below)

Chef’s Red Wine Jus

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Recipe of the day: Glazed peach fritters

• 2 tsp olive oil
• 2 shallots, finely chopped
• 175ml port
• 175ml red wine
• 1 rosemary sprig
• 1 bay leaf
• 800ml beef stock
• 2 tbsp butter
• pinch sugar

Instructions

1. Pepper crust the ostrich fillet and cook to desired temperature, best served medium rare as ostrich is a lean meat.
2. Place a basting spoon of mash potato on the centre of the plate, place sautéed spinach on top.
3. Slice ostrich fillet and add sautéed pearl onions and mushrooms, drizzle with chef jus.

Chef’s Red Wine Jus

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1. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelized, about 10 mins.
2. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
3. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
4. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

*This recipe was created by Chef Angelique Fassom from Southern Sun Rosebank and published with permission.

Whipped feta and crispy roast potatoes

Ingredients

• 225g feta cheese, crumbled
• ¼ cup plain Greek yoghurt
• 2 tablespoons African Gold Extra Virgin Olive Oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Freshly ground black pepper, to taste
• 450g baby potatoes, washed and halved
• 2 tablespoons African Gold Extra Virgin Olive Oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Method

1. Mix the baby potatoes with 2 tablespoons of olive oil, salt and pepper and roast in the oven at 180°C until golden brown.
2. While your potatoes are cooking, place the rest of your ingredients into a blender and blitz up into a thick paste.
3. Place your whipped feta into a bowl and serve alongside the crispy roast potatoes. Drizzle with African Gold Extra Virgin Olive Oil and a sprinkle of fresh parsley before serving.

Whipped feta and crispy roast potatoes

These potatoes will change your life!

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• Author: African Gold Extra Virgin Olive Oil
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Category: Side
• Method: Roasting
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 225g feta cheese, crumbled
• ¼ cup plain Greek yoghurt
• 2 tablespoons African Gold Extra Virgin Olive Oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Freshly ground black pepper, to taste
• 450g baby potatoes, washed and halved
• 2 tablespoons African Gold Extra Virgin Olive Oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Mix the baby potatoes with 2 tablespoons of olive oil, salt and pepper and roast in the oven at 180°C until golden brown.
2. While your potatoes are cooking, place the rest of your ingredients into a blender and blitz up into a thick paste.
3. Place your whipped feta into a bowl and serve alongside the crispy roast potatoes. Drizzle with African Gold Extra Virgin Olive Oil and a sprinkle of fresh parsley before serving.

*This recipe is courtesy of African Gold Extra Virgin Olive Oil.

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