Potjie No: 2
Cooking Time: 2 hours
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2.5 kg ostrich fillet
250 ml seasoned cake flour
50 ml cooking oil
40 g butter
125 ml chopped spring onions
15 ml chopped fresh rosemary
250 g brown mushrooms, sliced
15 ml green peppercorns
50 ml chopped fresh parsley
75 ml brandy
50 ml dry sherry
375 ml rose wine
15 pickling onions, peeled
10 small carrots
8 small potatoes
250 g frozen or cooked chopped spinach
125 ml cream or sour cream
15 ml cake flour
Salt to taste
Cut the ostrich fillet into 25 mm cubes and roll in seasoned flour.
Heat half the butter and oil in the potjie.
Add spring onions and rosemary, and fry lightly until onion is transparent.
Add mushrooms, peppercorns and parsley and sauté for 3-5 minutes.
Remove from heat and set aside.
Reheat potjie, add remaining butter and oil and brown meat a few pieces at a time.
Heat brandy in a small container, pour over meat and set alight.
Lift potjie further off the fire and add heated sherry and wine.
Simmer, uncovered, until the liquid is reduced by half. This will take about 30 minutes.
Place the vegetables in circles on top of the meat, starting with the onions on the outside, then the carrots and the potatoes in the middle.
Cover with lid and simmer for about 1 hour or until meat is tender.
Blend the spinach, cream and flour thoroughly.
Pour carefully over food in the potjie and replace lid for another 15 minutes.
Season with a little salt if necessary.
Ostrich Fillet with Green Peppercorns
Potjie No: 2