Ostrich And Vegetable Sosaties Recipes

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.

Steps:

• Mix meat, ginger and garlic together and add onion and apricots if you are using them.
• Heat butter and stir fry chopped onions until soft and golden.
• Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
• Bring to the boil and cook for 2 minutes.
• Remove from heat and leave to cool until warm.
• Blend in remaining ingredients and pour this over the meat.
• Coat meat well and refrigerate overnight.
• Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
• Barbecue over hot grill taking care not to burn and baste from time to time until done.