Game Sosaties with Pepper Marmalade
Prepare the couscous with 350 ml boiling water, 1 tablespoon of the olive oil and a pinch of salt. Mix well, cover with cling film and leave to stand for 5 minutes. Add the butter and fluff with a fork to separate the grains.
Recipes
COOKING TIME: 40 minutes | YIELDS: 4 portions
Ingredients:
Marmelade:
- 300g couscous (semolina)
- 100ml olive oil
- 50g softened butter
- 1 sweet red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 large onions, thinly sliced
- 1-2 garlic cloves, finely chopped
- 1 branch of thyme
- 1 bay leaf
- 100ml red wine vinegar
- 1 can(about 400ml) chopped tomatoes
- Salt and pepper
Sosaties:
- 600g ostrich fillet, cubed
- 600g kudu fillet, cubed
- 1 sweet red pepper
- 1 green pepper
- 1 red onion
- Olive oil
Couscous:
- 300g couscous
- 50g softened butter
Rocket Pesto Oil:
- 100g rocket
- 20g pine nuts
- 2 garlic cloves
- 300ml olive oil
- Salt and pepper
Preparation:
- Prepare the couscous with 350 ml boiling water, 1 tablespoon of olive oil, and a pinch of salt. Mix well, cover with cling film and leave to stand for 5 minutes. Add the butter and fluff with a fork to separate the grains.
- For the marmalade, heat the remaining olive oil and cook the sweet peppers and onions for 3 minutes on high. Add the garlic, thyme leaves, bay leaf and vinegar, and cook until most of the liquid has evaporated. Add the tomatoes, season with salt and pepper, turn down the heat and simmer until the mixture acquires a jam-like consistency.
- For the pesto oil, combine all the ingredients in a food processor until you have a smooth sauce. Moisten the cubes of ostrich meat with a little olive oil and seal in a pan until lightly browned.
- Thread the meat on sosatie sticks, alternating with the pepper and onion strips. Brush with olive oil, season with salt and pepper. Preheat your Char-Broil grill to high. Season the grid with some olive oil and place the sosaties directly onto the grid, until the meat is cooked to your liking but the vegetables are still crisp.
- To serve, mix the couscous with the sweet pepper marmalade. Place a 1 kudu and 1 ostrich sosatie on top and drizzle a thin stream of pesto around the edge of the plate. Garnish with a few rocket leaves and serve immediately.