When Checker’s put out all their new products earlier this year they sent me a lovely hamper of some of the goodies that were new on the shelves: cheese, wine, coffee…what more could a girl ask for? Well she could be really cheeky and ask for “All the meat!”. Which is kind of what I did.
Specifically I asked for a New York Strip steak, Venison Mince and Ostrich Steak. I chose Checkers in Canal Walk to go collect my goodies and with the budget set aside for me (R250) I was able to get all those items and their sides 🙂
I wanted to showcase some of the ways you can cook these lovely protiens. So many people are scared of venison and ostrich for no reason at all. Healthy, ethical and delicious. I added in the strip steak for fun 🙂
So I took over a good friend’s kitchen in exchange for feeding them and produced 3 delicious recipes. This is the first.
Ostrich and tenderstem broccoli salad
- 1 packet Ostrich steak
- 1/4 cup parsley chopped finely
- 1 tsp crushed black pepper
- 1 packet tender broccoli
- 2 cloves garlic crushed
- 2 tbs olive oil
- 1 tbs lemon juice
- Oil for cooking I used mac nut oil
- Salt to taste
- Coat the ostrich steak in the parsley and black pepper and allow to stand for as long as possible. Heat up a pan or griddle pan to a searing heat. Sear the ostrich steak (1 minute each side) and set aside to rest. In the same pan add a bit more oil and toss the broccoli for a minute or 2, remove from the heat into a bowl and dress with the garlic, olive oil and lemon juice. Slice up the ostrich and add to the broccoli and season to taste