Ostrich And Vegetable Sosaties Recipes

CHICKEN SOSATIES (KEBOBS)

Steps:

• Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.

OSTRICH AND VEGETABLE SOSATIES

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.