Exotic meat recipe: Ostrich stuffed peppers

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A lean red meat, this ostrich recipe is as tasty as it is healthy...

Ostrich stuffed peppers

© The Exotic Meat Cookbook: From Antelope to Zebra

Push your culinary boundaries and try something new with this delicious ostrich meat recipe.

Ostrich is a lean red meat. Per 100g it has only 3g of fat compared to 10.5g found in beef tenderloin or 15g found in pork. It's also completley yummy! But don't take our word for it, give it a whirl yourself.

Serve with an ice cold beer and a leafy salad.

Ostrich stuffed peppers

Serves 4

Ingredients

175g (6oz) long-grain rice
225g (8oz) fresh or ready-made tomato sauce (see below)
1 teaspoon dried oregano
450g (1lb) ostrich mince
1 garlic clove, crushed
4 red peppers
sea salt and freshly ground black pepper

Also good with a 50:50 mix of beef and pork mince

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the rice in a saucepan with a little salt, and cover with water until it comes 2.5cm (1in) or so above the level of the rice. Bring to the boil, reduce the heat slightly and simmer for 10 minutes only—the rice should not be completely cooked.

Meanwhile, in a large mixing bowl, mix together the tomato sauce, oregano, ostrich mince and garlic until well combined. Drain the rice well, and add to the bowl. Mix thoroughly.

Cut the tops off the peppers; reserve to use as lids. Deseed the peppers, and arrange cut-side up in a shallow roasting tin. Spoon a portion of the rice mixture into each one, filling each generously and mounding the mixture slightly.

Cover with their lids, then loosely cover the tin with baking parchment or foil. Roast in the oven for 45 minutes. Serve immediately.

To make your own fresh tomato sauce, which tastes much better than shop-bought versions, heat 2 tablespoons olive oil in a pan over a medium heat, and sweat 2 finely chopped garlic cloves for about 5 minutes until soft and starting to caramelise.

Add 6-8 roughly chopped and deseeded ripe tomatoes, 1 teaspoon crumbled dried oregano and a small handful of freshly chopped basil leaves. Season with salt and freshly ground black pepper. Simmer gently for at least 20 minutes, stirring occasionally, until the tomatoes have broken down completely and the sauce is thick and rich.

Recipe extract taken from The Exotic Meat Cookbook: From Antelope to Zebra, by Jeanette Edgar and Rachel Godwin, which has been re-released for the iPad by The Friday Project.

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