Ostrich Fillet and Giant Garlic Espatada with Grilled Peppers and Mash
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Ostrich Fillet -cut into large cubes |
| 10.00 | pc | Garlic, cloves -Giant peeled cloves |
| 3.00 | pc | Assorted Peppers (Red,Yellow & Green)-largely diced |
| 200.00 | ml | KNORR Barbecue Marinade 6 x 1 kg (made up) |
| 25.00 | g | Butter, Garlic |
| KNORR Mash Flakes 1 x 2kg (prepared) |
Preparation
1. Cut ostrich fillet into large cubes. Then push the fillet, coloured peppers and garlic onto the skewer, alternating as you go until the until Espatada skewer is covered.
2. Place into a flat tray, cover with marinade and allow to stand for 15 to 20 minutes.
3. Heat grill, or griddle pan, then cook meat until done as desired. Allow to rest for a few minutes.
4. Place Espatada skewer onto its stand, place garlic butter on top of the skewer and allow to drip down the Espatada.
5. Serve with prepared KNORR Mash Flakes.
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