TO DRINK: Muratie Pinot Noir is bold and earthy – the perfect match for ostrich.
Coriander, rosemary and garlic ostrich fillet with minted yoghurt
Ingredients
- MINTED YOGHURT
- 500ml (2 cups) plain yoghurt
- 60ml (¼ cup) fresh mint, chopped
- 2 cucumbers, grated and drained to remove excess liquid
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) fresh rosemary, leaves chopped
- 15ml (1 tbsp) coriander seeds, crushed
- 4 garlic cloves, crushed
- 80ml (1/3 cup) olive oil
- salt and freshly ground black pepper, to taste
- 1,2kg ostrich fillet
- 2 garlic heads, halved
- fresh rocket, to serve
- pita bread, to serve
Instructions
1
Preheat the oven to 180°C.
2
For the minted yoghurt, combine all the ingredients in a bowl and chill until needed.
3
Combine the rosemary, coriander, garlic, oil, salt and pepper in a bowl. Rub the mixture over the ostrich fillet.
4
Place the ostrich in a large oven dish, add the garlic heads and roast for 1 hour.
5
Slice the meat and serve it with the minted yoghurt, rocket and pita bread.
