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OSTRICH PREGOS

  • Easy
  • Cooking Time: 20min
  • Preparation Time: 20min
  • Serves: 4 people
OSTRICH PREGOS

Ingredients:

  • 4 Ostrich fillets
  • 6 cloves of pickled garlic, thinly sliced
  • 25 g butter
  • 1 onion, thinly sliced
  • 1 red chilli, seeded and chopped
  • ½ a cup of white wine
  • A couple of bay leaves
  • A small handful of chopped fresh oregano
  • A couple of pinches of chilli flakes
  • 1 packet KOO Tomato Paste
  • Salt and cracked black pepper, to taste

Kitchen gadgets:

Meat tenderiser (or something heavy wrapped in plastic if you don’t have one)

Method:

  1. Place the ostrich fillet on a clean working surface, then take the sliced pickled garlic and arrange it over the top (only use half of the garlic).
  2. Take the meat tenderiser and bang the garlic into the fillets.
  3. Once you're satisfied that the garlic will stick to the meat, turn the fillets around, and repeat with the rest of the pickled garlic, and set the fillets aside.
  4. Melt a couple of knobs of butter in a non-stick pan and fry the banged up fillets for about 2 minutes a side, then take them out.
  5. Melt more butter in the same pan and add any of the leftover pickled garlic slices and sliced onions. Sauté until soft and golden, then scoop it out and set aside.
  6. Now pour wine into the same trusty pan, add the chilli (dried and fresh), bay leaves, fresh oregano, tomato paste and salt and pepper.
  7. Scrape any of that brown coating off the bottom of the pan there's a lot of flavour there!
  8. Simmer sauce for about 10 minutes, then put the onions and the ostrich back into the pan.
  9. Once the meat is heated through (no longer than a minute!) take the pan off the heat.
  10. Serve on crispy Portuguese rolls or on a roosterkoek!

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