Keep an eye out, Cape Winelands, there’s some serious fine-dining competition in the upper half of the countryside. And leading the challenge in the North West area of Hartbeespoort is Leon Nel of Silver Orange. Try his Grilled Ostrich Fillet.
- 8 pieces ostrich fillet portions
- 100ml red wine
- 100ml olive oil
- 1 clove garlic, crushed
- 1ml ground cloves
- 2ml ground coriander
- 4 potatoes boiled (warm)
- 3 tbsp butter
- 1 tsp vanilla paste
- 100ml cream
- Blueberry Sauce
- 1 tin blueberries
- 2 tbsp ruby port
- pinch cinnamon
- corn starch
- Marinate the fillets in wine, oil, garlic, cloves and coriander for 2 hours.
- Heat skillet until smoking hot and fry fillets in the skillet, four at a time, until golden brown on each side. Turn over twice but do not overcook as ostrich can become dry.
- In a bowl combine the boiled potatoes, butter, vanilla paste and cream, and mash until smooth and fluffy. Season to taste. Do not use a blender as this will make the mash gluey.
- For the sauce, strain the blueberries, and place them in a saucepan with half the liquid and the port and cinnamon. Simmer for 5 minutes and thicken with a little corn starch if desired.
- Serve with seasonal baby veg, mash and blueberry sauce.
Wine suggestion: Diemersdal PVT collection