Plum Sauce Glazed Ostrich with baby Vegetables

This is a simple, quick and easy recipe to follow. It's healthy and packed with lean protein. This is something I would personally cook for myself when at home as it tastes amazing. I will also be posting the recipe for the plum sauce tomorrow or later this evening. This recipe is suitable for one portion, simply double or triple it accordingly. 



 Ingredients

• Ostrich Fillet (serving size should be 250g)
• 6 Baby Carrots
• 8 Sugar Snaps (fresh peas in the pod)
• 3 Baby Radishes (cut into 1⁄2)
• 6 Button Mushrooms
• 2 tbs Plum Sauce ( you can get it at the convenience store, but if you'd like a recipe for plum sauce just let me know)
• 2 tsp Soy Sauce
• 1 tsp Lemon Juice

Method

1. Place a big pot of water on a high heat with 3 tbs salt. Once it starts to boil add in your vegetables and boil till ready (a sharp knife should be able to cut into it and slip out when taking it out, rather under cook it a bit than over cooking it). Once ready to be taken out, place into a big bowl with iced water to stop the cooking.
2. Place the plum sauce, soy sauce and lemon juice into a small sauce pan and heat until plum sauce melts, give sauce a good whisk and keep on low heat.
3. Place a pan onto a high heat and pre-heat your oven to 200˚C.
   
4. Place a small amount of oil into the pan, season your ostrich fillet with salt and pepper and allow the pan to heat up until it starts to smoke.
5. Once pan is smoking place your ostrich fillet into the pan and allow to cook for 3-4 minutes on each side (only turn once and don't mess with it too much when it's in the pan).
6. Once its been in the pan for 7 minutes (3.5 minutes on each side) transfer into the pre-heated oven for 4 minutes.
7. Remove from oven and brush on the plum sauce and allow to rest for 3 minutes.
8. While the meat is resting, using the same pan used for the searing of the ostrich, place a bit of oil in the pan and a small cube of butter. Allow to heat up and then add in your vegetables so they can heat up again and get some colour. Season vegetables with salt and pepper.
9. When plating the meal, pour a bit of the plum sauce over the ostrich.

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Twitter: @ChefDewetV 


Edited by: Monique Boaventura

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