Ostrich And Vegetable Sosaties Food

OSTRICH AND VEGETABLE SOSATIES

Ostrich and Vegetable Sosaties image

Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade

Provided by MarraMamba

Categories South African

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 1/4 lbs ostrich fillets
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 corn on the cob
4 small zucchini
4 small pattypan squash
1 ounce fresh coriander
2 teaspoons salt (to taste)
300 ml olive oil
12 large garlic cloves
225 g apricot jam
2 teaspoons ground cumin
90 ml south african wine (pinotage or other fruity red wine)
150 ml lemon juice, in flat metal skewers

Steps:

Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth.
Cut the ostrich fillet into 4cm/1½in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces.
Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.

Nutrition Facts : Calories 1155.7, Fat 74.1, SaturatedFat 12.1, Cholesterol 204.1, Sodium 1430.8, Carbohydrate 63.7, Fiber 5, Sugar 28.1, Protein 61.6

LAMB & AFRICAN FRUIT SOSATIES

Lamb & African Fruit Sosaties image

Make and share this Lamb & African Fruit Sosaties recipe from Food.com.

Provided by Dan Churchill

Categories Lamb/Sheep

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium yellow onion, halved and sliced into 1/2 moons
3 tablespoons Madras curry powder
2 tablespoons ground coriander
1 tablespoon honey
1 cup tamarind juice
juice of half a lemon
2 1/2 lbs leg of lamb, sinew removed and cut into 1 1/2-inch cubes
1 cup dried apricot
3 fresh peaches, cut into 8 slices each
-inch rosemary sprig, plus 1/2 cup sprigs for garnish
kosher salt
ground black pepper
long grain basmati rice with pistachio pesto sauce

Steps:

In a medium sauté pan, heat olive oil over medium heat. Cook the onions, stirring occasionally, until soft and caramelized, about 5-7 minutes.Stir in the curry powder and coriander,cooking for another minute to toast the spices.
Drizzle in the honey, tamarind water and lemon juice. Bring to a boil and then take off the heat and set aside to cool completely.
In a large bowl combine the lamb, apricots, peaches and rosemary sprigs. Pour the marinade over, folding to coat completely. Cover and marinate, refrigerated, for 4 hours or up to overnight.
Soak 8 wooden skewers in warm water for 10 minutes. Remove the marinating lamb mixture from the refrigerator. Thread ingredients onto the skewers alternating between lamb, peach and apricot, repeating for three combinations on each skewer.
Heat a large grill pan over medium high heat or preheat an outdoor grill. Grill kebabs for 15-20 minutes, about 3-5 minutes per side. Transfer to a platter, garnish with rosemary sprigs and serve with Basmati Rice with Pistachio Pesto.

Nutrition Facts : Calories 534.7, Fat 31.1, SaturatedFat 11.7, Cholesterol 126.6, Sodium 113.1, Carbohydrate 28.1, Fiber 4.8, Sugar 21.6, Protein 37.4

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