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Oh My Ostrich!

If you haven’t tried ostrich meat on the braai yet, you’ve had your head in the sand. We’ve taken a closer look at how to braai this delicious, lean meat to perfection and added a few interesting flavour twists and suggestions for perfectly paired side dishes. Enjoy! 

WHY AND HOW?

Ostrich meat is incredibly lean, which, unfortunately, has led to the common assumption that it’s tough. However, this is not the case! It’s surprisingly tender and juicy, and when cooked well, it can literally melt in your mouth. 

Ostrich tastes more like beef than poultry and has many health benefits. It’s low in calories, cholesterol and fat but still high in iron and protein. 

Because of its low-fat content, ostrich meat can be dry if overcooked. For a quick and easy, fool-proof cooking method, we suggest basting it with olive oil, browning it on both sides over hot coals on the braai, and sprinkle with seasoning once it’s sealed. 

ADD A MARINADE

Does the above sound a little too plain and boring for you? Then, how about adding a unique twist by incorporating a delicious, flavourful marinade? Here goes: 

  1. Prepare the marinade: You can make a sweet and tangy BBQ marinade using ingredients like tomato sauce, brown sugar, Worcestershire sauce, vinegar, and spices. Alternatively, a teriyaki-style marinade with soy sauce, honey, garlic, ginger, and sesame oil can add an Asian-inspired twist. A citrus marinade is also fab! Use fresh citrus juice – such as orange, lemon, or lime – combined with olive oil, chopped herbs like parsley or thyme, salt, and pepper. You can also add a touch of honey or maple syrup for sweetness. 
  2. Marinate and braai: Marinate the ostrich meat in your chosen sauce for at least 30 minutes, or overnight if possible to allow the flavours to really get into the meat. Then, braai the marinated ostrich as previously suggested – to your liking. 
  3. Baste with marinade: While braaing, baste the ostrich meat with the remaining marinade to keep it moist and infuse it with extra flavour. Continue to baste the meat as it cooks, turning it occasionally to ensure an even coating. 
  4. Finish and serve: Once the ostrich meat is cooked to your liking, remove it from the braai and let it rest for a few minutes. Serve the meat hot, garnished with fresh herbs or sesame seeds for added flair.

Reliable readymade

Jimmy’s Sauces has a range of marinades and sauces that take an ordinary braai to something extraordinary. This Smokey Barbeque Sauce adds depth to ostrich meat and can be used for marinating, basting, and finishing to give it a touch of smoky, sweet, rich flavour. A range of sauces is available in retail stores and online, including peri-peri, steakhouse, sweet chilli, shisanyama, pepper sauces, chicken marinade and relish. 

www.jimmysauces.co.za

Adding a flavourful marinade to your grilled ostrich will impress your guests. Experiment with different recipes and flavours to find your favourite combination! 

WHAT TO SERVE IT WITH?

Pairing your braaied ostrich meat with complementary side dishes is a must. We have some ideas for you: 

Grilled vegetables: Grilling vegetables alongside the ostrich is a great way to add freshness and texture to the meal. Consider throwing these on the braai: Sweet peppers, zucchini, eggplant, asparagus, and cherry tomatoes – brushed with olive oil and seasoned with salt and pepper. 

Corn on the cob: Grilled corn on the cob is a classic braai side dish that pairs well with grilled meats. Brush the corn with melted butter and sprinkle with salt and smoked paprika before grilling. 

Grilled potato salad: Instead of traditional potato salad, make a grilled version by parboiling small potatoes, then slicing them in half and grilling them until golden and crispy. Toss them with a vinaigrette dressing made with olive oil, Dijon mustard, red wine vinegar, and fresh herbs – like parsley and chives.

Coleslaw: A refreshing coleslaw made with shredded cabbage, carrots, and red onion tossed in a creamy dressing is a perfect accompaniment to grilled ostrich. You can make your own dressing using mayonnaise, apple cider vinegar, sugar, and celery seed. 

Grilled bread or flatbread: Serve grilled bread or flatbread alongside the ostrich meat to soak up juices and add a satisfying crunch. Brush slices of bread or flatbread with olive oil and braai until lightly charred. 

Caprese salad: A simple Caprese salad made with fresh tomatoes, mozzarella cheese, and basil drizzled with balsamic glaze is a light and refreshing side dish that complements the richness of grilled ostrich meat. 

Quinoa salad: A quinoa salad loaded with chopped vegetables like cucumber, bell pepper, and avocado, tossed in a citrus vinaigrette, is a nutritious and delicious side dish that pairs well with grilled ostrich.

If you feel like something completely different, here are some other ideas to make the most of ostrich meat on the braai! 

OTHER OSTRICH IDEAS

Ostrich Kebabs  

Cut ostrich meat into cubes and marinate them in your favourite spices and herbs mixed with olive oil or yoghurt. Thread the marinated ostrich cubes onto skewers along with vegetables like sweet peppers, onions, and mushrooms. Braai them over medium-high heat until the meat is cooked and the vegetables tender. 

Ostrich burgers  

Form ground ostrich meat into burger patties seasoned with salt, pepper, and your choice of herbs and spices. Braai the patties over medium heat until they reach your desired level of doneness. Serve in fresh buns, with your fave garnish! 

Ostrich tacos  

Marinate thinly sliced ostrich meat in a mixture of lime juice, chilli powder, cumin, and garlic. Braai the marinated meat until cooked through and slightly charred. Serve the ostrich meat in warm tortillas with your favourite taco toppings, such as shredded lettuce, diced tomatoes, avocado slices, and salsa. 

Ostrich satay  

Marinate thin strips of ostrich meat in a mixture of coconut milk, curry powder, and soy sauce. Thread the marinated ostrich strips onto skewers and grill them over medium-high heat until cooked through. Serve the ostrich satay with a side of peanut sauce for dipping. 

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The Gardener