RSG Volstruis 20 September 2007

Grilled Ostrich steak salad with fried Goatsmilk Haloumi and lemon and ginger dressing

Serves 4-6

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• 1 Ostrich steak per person
• 100 ml Soya sauce
• 50 ml Olive oil
• 2 cloves garlic, crushed
• 250g Goatsmilk Haloumi
• 30 ml olive oil
• 1 packet mixed lettuce leaves
• 1 onion sliced
• 1 Red pepper sliced

Dressing

• 100ml Lemon juice
• 1 finger fresh ginger, finely grated
• 15ml wholegrain mustard
• 50 ml olive oil
• Salt and pepper to taste

Marinate the steak in a mixture of the Soya sauce, oil, and garlic for about 1 hour. Preheat a skillet and grill the steak as desired. Let rest and slice into strips

Slice the Haloumi and fry in 30 ml olive oil until brown on both sides.

On a platter arrange the lettuce, onion rings and sliced red pepper decoratively.

Lastly arrange strips of Ostrich steak and Haloumi

Make dressing by mixing all ingredients together and sprinkle over salad. Serve immediately.

Geroosterde perpervolstruisfilet met aspersie

Genoeg vir 6 mense

• 6 x 200 g-porsies volstruisfilette
• varsgemaalde swartpeper
• 4 aspersies per persoon, gestoom
• 150 g gesmelte botter, gegeur met knoffel en pietersielie
• 4 hardgekookte eiers, gekap
• ekstra gekapte, vars pietersielie
• sout en swartpeper na smaak
• Marinade
• 700 ml sojasous
• 20 ml groenpeperkorrels
• 20 ml gekapte, vars gemmer
• 30 ml appelsiderasyn

Meng al die marinadebestanddele en laat die vleis ongeveer 8 uur daarin marineer. Verwyder die vleis uit die marinade, rol in varsgemaalde swartpeper en braai in ’n warm pan by nie hoër as matige hitte nie. Berei ’n sous deur die marinade in ’n afsonderlike kastrol af te kook.

Meng die gegeurde botter, hardgekookte eiers en pietersielie. Geur na smaak. Skep die aspersies op die filette en bedek met die sous. Sit voor met gekookte jong aartappels.