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

    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.

     

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