Coriander, rosemary and garlic ostrich fillet with minted yoghurt

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK: Muratie Pinot Noir is bold and earthy – the perfect match for ostrich.

Print Recipe

Coriander, rosemary and garlic ostrich fillet with minted yoghurt

Serves: 4
Cooking Time: 1 hour 10 mins

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.

 

More From FHE:

January 17, 2016 (Last Updated: January 11, 2019) By
Send this to a friend