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Ostrich Fillet on Rooibos and Fig Sauce with Sweet Potatoes

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 132 kcal

Ingredients
 

Ostrich fillets

  • 4 Figs fresh
  • 1 tbsp Honey
  • 1 shot Balsamic vinegar with fig
  • 250 ml Gravy
  • 50 ml Rooibos Tea Syrup
  • 1,25 kg Ostrich fillet
  • 2 tbsp Oil

potatoes and vegetables

  • 1,25 kg Sweet potatoes
  • 1 shot Olive oil
  • 1 pinch Salt
  • 1 bunch Rosemary
  • 500 g Sweet peas
  • 1 tbsp Butter

Instructions
 

Ostrich fillets

  • For the sauce, sauté the figs in a little honey and fig balsamic vinegar, then add rooibos tea syrup and roast stock and simmer for about 10 minutes
  • In the meantime, fry the ostrich fillet in oil on both sides for 3 minutes and then cook in the oven with the potatoes (see below) for another 8 minutes to keep the meat medium.

potatoes and vegetables

  • Peel the potatoes and cut into equal wedges, then brush with olive oil and season with a little salt.
  • Spread the potatoes on a tray with the rosemary and cook in the oven at around 180 ° C for 25-30 minutes. Brush every now and then with olive oil or butter.
  • At the same time, sauté the sugar peas briefly in a little butter in the pan. Then serve everything together.

Nutrition

Serving: 100gCalories: 132kcalCarbohydrates: 8.9gProtein: 11.3gFat: 5.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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