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Ostrich Fillets

Chocolate Chilli-Mole Sauce

  • 2 Ancho Chillies
  • 1 Guajillo Chilli
  • 1 Sliced White Bread (Cubed)
  • Cinnamon stick 1.0 pc
  • 1 Clove
  • 50 G Hazelnuts/ Peanuts
  • White sesame seeds 10.0 ml
  • 1 Brown Onion (Finely Chopped)
  • Hazelnut oil 15.0 ml
  • Butter
  • 1 Clove Of Garlic
  • Coriander seeds 5.0 ml
  • Tomato (chopped) 1.0 pc
  • 500 Ml Organic Chicken Stock
  • 100 G Lindt Dark Chocolate (70%)

Cabbage & Cranberry Gel

  • 1 Small Purple Cabbage
  • Caraway seeds 15.0 ml
  • Honey 45.0 ml
  • Cranberries 60.0 g
  • Red wine vinegar 45.0 ml
  • Water (As Needed)
  • Agar agar 2.5 ml
  • Xantham gum 5.0 ml

Potato Puree

Featuring the glorious smokiness of paprika, this Mexican chocolate chilli-mole is served with an ostrich fillet, potato puree and an unexpected cabbage and cranberry gel.



  1. Ostrich Fillets

    • Season the ostrich fillets, wrap and shape into a cylinder using cling film and tinfoil. Refrigerate for at least 2 hours or overnight.
    • Bring to room temperature, then seal the meat in a very hot frying pan with a little extra virgin olive oil and teaspoon of butter.Allow to rest, covered in tinfoil for at least 10 min before serving.
  2. Chocolate Chilli-Mole Sauce

    • Pan fry chillies in a dry pan for a couple of seconds, then place in a small bowl covered with warm water.
    • Fry the bread, cinnamon, clove and hazelnuts in a dry pan until fragrant. Add sesame seeds and grind into a powder.
    • Sauté onion in hazelnut oil and butter until translucent. Add garlic, coriander seeds, dried spice mixture, chillies,Robertsons Origanum, Robertsons Paprika and tomato and fry for 2 min over medium heat. Add chicken stock and reduce for 3 min on medium heat.
    • Blend until smooth, then bring to a simmer in a pan. Turn off the heat, add chocolate and stir until melted and thickened. Set aside
  3. Cabbage & Cranberry Gel

    • Add cabbage, caraway seeds, honey, cranberries and vinegar to a saucepan and add enough water to just cover the cabbage.
    • Bring to a boil and cook for 2 min, then add the agar agar and xantham gum and simmer for another min. Place in a blender and blend until smooth. Set aside to set (about one hour). Once set, pass through a fine mesh sieve. Set aside.
  4. Potato Puree

    • Boil potatoes in water andRobertsons Veggie Seasoning until soft. Drain and return potatoes to the pan and dry fry for a min to get rid of any excess moisture.
    • Pass through a potato ricer then back into the pan. Add butter, milk and crème fraiche and mash with a spatula, being careful not to over work the potatoes.
    To Plate:
    • Place mash onto a plate, topped with seared ostrich. Pour the chocolate mole sauce around the plate, then finish off with the cabbage cranberry gel.