Monthly Mystery Munchies #20: Marinated Ostrich Fillets

ostrich-fillet-3-2Caaaaan you even believe it – Ann and I are four recipes away from our two year anniversary! I am as excited and enthusiastic about our monthly blog challenge as if it were recipe number one! Oh yeah! So you may have noticed that it’s the end of the year (where tf has time even gone?). It’s a time where everybody feels exhausted, over it, and soooo ready for a break. This month for our Monthly Mystery Munchies, my criteria was simple: marinade meat, either on the barbeque, or grilled in or on the oven/hob. You see, it’s braai (BBQ) season in South Africa. Actually, we braai in the rain too; we’re that committed. However, the sun is out, summer is here, and the fridge is stocked with beer (his) and white wine (mine) in anticipation of this quintessential South African pastime.

When I was tossing ideas around, The Husband happily agreed to oblige me because beer. He loves nothing more than standing around open flames, talking about whatever, having a beer (six pack) and enjoying the weather. Marinades are easy, delicious, and fun to play around with. The reason I chose ostrich fillet is because it’s something different. Although grossly expensive, it’s such a treat. It tastes like beef but it’s the healthier red meat alternative. It’s not fatty, on the outside or inside, and it’s just yuuuum.

Ann and I were on a roll. We have our Monthly Mystery Munchies specs planned until March. So much excitement. Ann always comes up with the best challenges, like her satay medley for this month. That’s right, not one, but two types of meat – chicken and beef. It’s winter in her neck of the hemisphere, so barbeques are no bueno, but she never shies away from an idea. Never ever. I adore her. Always game and enthusiastic! Ya know what? Head over to her site anyway… She has sheet loads of awesome recipes, jokes, anecdotes, you name it.

Here we go with marinaded ostrich fillets. Easy and delicious, the way it should be!

Marinated Ostrich Fillets

  • Time: 6 minutes
  • Difficulty: I mean, monkey easy
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Supplies:

500 grams ostrich fillets
125ml red wine
1 tablespoon olive oil
1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Making It Happen:

Mix all ingredients. Pour over ostrich fillets, cover and refrigerate for at least one hour.

Fire up your barbeque or griddle pan and remove the meat from the fridge 10 minutes before cooking it.

Cook for 2 minutes per side, and serve immediately. See? Monkey easy. 

Monthly Mystery Munchies #17: Spinach and Caramelised Onion Dip

 

Spinach dip 4 1

This month’s Monthly Mystery Munchies challenge was so much fun! We’re going into summer here in the Southern Hemisphere, and as a nation, we’re obsessed with barbecues. Like, obsessed to the point that rain or shine, we make it happen! An obligatory part of said gatherings is snacks, and with snacks comes dips. Ann’s criteria for this dish is that it be a ‘signature dip’. She absolutely wowed me with her creamy chicken liver cheesy pâté cheesy dip. I MEAN! Killin’ it! With mine, I didn’t have to think too hard about it, although there are a few that I concoct, this one wins every time.

Spinach dip 3 2

You see, there is something so moreish about spinach, sweet, caramelised onions, and sour cream. It’s also easy to prepare and keeps well in the fridge for up to two days. In terms of what to serve it with, that’s fun too. My favourites: broccoli florets, carrot sticks, potato chips, mini cheesy sausage rolls, tortilla chips… basically anything you want! Please go to Grubbs n Critters and check out all of all recipes, and be prepared to leave drooling!

Spinach and Caramelised Onion Dip

  • Time: 40 minutes
  • Difficulty: easy
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Suppplies:

250g cooked spinach
3 onions, I used 2 x red and 1 x yellow
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon butter
250ml sour cream
Sea salt & freshly cracked black pepper

Making It Happen:

In a large frying pan, heat the olive oil on medium high. Once the oil is hot, add the onions and butter, stirring to spread the butter.

Spread the onions evenly across the pan. Fry for 5 minutes on medium high, stirring to prevent onions from sticking, then turn the heat down to medium low and saute for another 10 minutes.

Add the brown sugar, balsamic vinegar and salt and saute for 30 minutes.

Add the spinach to the onions and stir in the sour cream. Serve.