Ostrich And Vegetable Sosaties Recipes
OSTRICH AND VEGETABLE SOSATIES
Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade
Provided by MarraMamba
Categories South African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1155.7, Fat 74.1, SaturatedFat 12.1, Cholesterol 204.1, Sodium 1430.8, Carbohydrate 63.7, Fiber 5, Sugar 28.1, Protein 61.6
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