Bobotie-Spiced Ostrich Fan Fillet

Cape Wine Braai Masters (published by Wines of South Africa)
  • 1,2kg ostrich fan fillet
  • Bobotie spice paste
  • 1 cup oil
  • ½ cup vinegar
  • 1 onion, sliced
  • 1 cup dried apricots
  • 4 tablespoons deseeded raisins
  • 2 tablespoons soft brown sugar
  • 10 cloves garlic, peeled
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground cloves
  • 1 teaspoon dried chilli flakes
  • 1 cup fresh coriander (cilantro), roughly chopped

Toast the spices in a dry pan until they become fragrant. Add the spices to the remaining ingredients in a food processor and blend to make a thick paste. Marinate the fillet in a covered dish for a few hours or overnight. Remove the fillet and sear over hot coals, turning and basting with the marinade regularly to build up a flavourful crust. Cook until pink inside or done to your personal preference. Heat any leftover marinade and serve it as a sauce.

Published on June 21, 2010
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