Tyron Kleynhans









Kiwi Chutney topped Ostrich with roasted veg

Kiwi Chutney topped Ostrich with roasted veg

Kiwi Chutney (plenty to keep for later)
600g peeled kiwi fruit
2 banana
2 onion
1/2 lemon zested
1 & 1/2 lemon juiced
1/2 cup raisins
1/2 cup bowl sugar
1/2 tsp ginger
1/4 tsp all spice
1/4 tsp star anise
1/8 tsp cardamon
1/2 Tbsp salt
1/2 cup vinegar
You'll need to top all the ingredients in a pot, and leave on a simmer for 1 hour. make sure to stir it.

1 full potato (per person)
3 carrots (per person)
3 broccoli stems (per person)
Ensure all your vegies are washed before use. Quarter your potato and place each quarter in a muffin tray holder. Place butter around it and spice with salt only. Potatoes must be on roast for 1 hour before you start any other veggies. afterwards, pop your carrots & broccoli in an oven proof bowl with 50ml of water, and cover with foil - place this in the oven after an hour. cook for another 30 mins with the potatoes in the oven as well.

After 30 minutes, turn the oven on to grill.

Prep your ostrich with a spiced coating. Mix a teaspoon of each spice, rosemary, mixed herbs, 11 in 1 and meat spice. coat the ostrich with 1/2 tea spoon of olive oil and then rub the spice mix all over the meat. Pop this ostrich in the oven and cook on each side for 5 minutes closet to the grill.