Wholesale Meat Western Cape and Johannesburg

While the definition of a healthy eating plan may change from season to season – the current favourite seems to be low-carb-high-fat – undisputed across all dietary schools of thought, is the importance of protein in our diets. The body uses protein to build muscle tissue and repair damaged cells – without it, the body would simply not grow or be able to maintain itself. Red meat is an excellent source of protein, and ostrich meat is a popular choice for many.

A longstanding favourite amongst red meat eaters, ostrich meat is low in cholesterol, fat and kilojoules; while being rich in protein and iron. This makes it the better choice for those following a weight-loss program or those prone to heart disease. Thanks to the high iron content, ostrich meat is greatly beneficial for athletes and people with an active lifestyle; and The Heart and Stroke Foundation even recommend it as an excellent source of lean protein for pregnant women.

With so many benefits, and as a leading wholesale meat supplier to the Western Cape and Johannesburg area, N1 Restaurant Suppliers provide a wide variety of high-quality ostrich meat products. In a typical month between the two branches, N1 supply around 1.2 tonnes of ostrich mince, 1 tonne of ostrich goulash, 200kg of ostrich patties and 150kg of ostrich sausage. Also popular are the ostrich fillets, with around 600kg going out each month to various customers. On that note, and in closing, here is one of our favourite ostrich fillet recipes, courtesy of Kevin Gibbs, Chef and N1 Sales Administrator – so pour a great glass of Meerlust Rubicon and let the cooking begin!

Grilled Fan Fillet of Ostrich

Recipe serves four.

Ingredients:

  • 8x 80g Medallions of ostrich fillets (tied with string to keep shape)
  • 500g Ostrich neck
  • 1 Tortilla wrap
  • 4 Large potatoes
  • 2 Large onions (150g)
  • 4 Peeled carrots (150g)
  • 200g Assorted local mushrooms
  • 2 Bay leaves
  • Micro herbs
  • 100g Quince Jelly
  • 50g Madagascan green pepper corns
  • 500g Red cabbage
  • 1 Granny Smith apple
  • 5g Black pepper corns
  • Salt
  • Butter
  • 3 Garlic cloves
  • 5g Juniper Berries
  • 100g Tomato paste
  • 3lt Stock
  • 30ml Cream
  • 3g Caraway seeds

Method:

To make ostrich ragout as filler for the wrap – seal off ostrich neck in a roasting pan with carrots, onions, garlic, bay leaves, juniper berries and black pepper corns.
Once nicely browned, add tomato paste and stock – cover with foil and cook in oven for 3 hours at 180 degrees until meat falls off the bone.

Remove meat and set aside.
Strain sauce and set aside.
 
Cook off shredded red cabbage with caraway seeds until soft, and set aside.
Sauté off mushrooms and onions until you have a moist mixture.
Add the mushroom and onion mix to the ostrich neck meat and season with salt and pepper – ensure the mixture is spreadable.
Place the tortilla on a sheet of cling film and spread with ostrich ragout.
Roll up tortilla and set in fridge – once set and with cling film still on, cut wrap on the diagonal into 4 tubes.
To make potato rösti, peel and grate potatoes, sauté with diced onion and butter in a large pan until nicely browned and cooked through, but still moist – cut out 4 potato cakes.
Grill off ostrich medallions until medium/rare and set aside to rest.
In a sauce pan add sauce, green peppercorns and quince jelly – bring to the boil and reduce until desired consistency, add cream.

To Serve:

Place potato cake on plate – place one ostrich medallion on potato and one to the side.
Remove cling film and heat wrap tubes in microwave – position a tube on the plate.
Spoon red cabbage onto plate and top with grated carrot.
Spoon sauce around meat and garnish with micro herbs.