Asian Style Ostrich on Ginger Sweet Potato Rosti
MasterChef SA Finale
I suppose what’s a grand meal for one can be a simple meal for another. When I think of a meal for celebration and a meal to impress, I think as important, if not more that the appearance and the time and ingredients it takes the cook to prepare, it must be flavourful. It must not tire the cook out to the extent that he or she can not be part of a relaxed evening or afternoon, enjoying that meal.
I have had the privilege of eating meals where textures are a combination of liquid and solid, where solids give way to a burst of liquid passion fruit or liquified olives and the senses leap with surprise and joy. Meals composed of the most meticulously made sauces (never called gravy!) etched in stipes and arcs so fine and neat you marvel at the ability of the talented human hand. Meals where the ingredients beg that you clap your hands in applause and where you can’t wipe the grin off your face. These meals have been prepared by culinary artists who understand flavour, the produce and that the price tag attached to the menu demands nothing less than perfection. If not more.
My meal of Asian style ostrich served on ginger sweet potato rosti with veggies in an Asian dressing isn’t about taking you to the next level of culinary superstardom. It is about showcasing ingredients simply but with emphasis on flavour. It uses ingredients you can easily find at a good supermarket and uses a meat (poultry, actually) I’ve been preparing for years and that I find many people still hesitate to use. Ostrich, local, low in fat and certainly lekker. The fillet is not an everyday piece of meat, so make this when you want to spoil your someone special.
This is a meal for two and perfect for a date night in.