Jamie Who is a blog about everything. Except current affairs. And politics. Also science, sport, religion, celebrities, movies, media and marketing, technology, business and design. So...basically Jamie Who is a blog about food. All things food.

Friday, August 21, 2009

Ostrich tagliata - easy peezy lemon squeezy

I got an e-mail from Mr.Supersport up in Jozi. He tells me he needs a simple recipe. Well, simple recipes for simple minds I guess. Seriously though, I know there are times when time is tight. There are times when you just don't feel like cooking and take-away is starting to look pretty inviting. Trust me, if you cook this recipe it will take less time, it will be easier and you will be eating one of the healthiest meals around.

Tagliata is not to be confused with tagliatelle. Yes, both are Italian but that's pretty much where the similarities end. One is grilled meat, normally served with a salad and one is the more famous type of pasta. One tastes awesome, is rich in iron and protein and the other will make you fat. My version of a tagliata is done with ostrich so it really is super-healthy. In terms of difficulty to cook, 1 being a retard and 10 being me this one is a 1.5. Give it a shot.

Okay, stuff you'll need to feed 2 people:
  • 400g ostrich fillet
  • 200g baby spinach
  • A packet of sundried tomatoes
  • A teaspoon of finely chopped chilli
  • 3 cloves of garlic, thinly sliced

What to do:

1. Rub the meat with olive oil and season with salt and pepper. Cook in a red-hot pan for three minutes per side and remove. Allow to cool completely and slice into pieces.

2. Reduce the heat in the pan and add the garlic and chilli with a good glug of olive oil. Gently fry for a few minutes and add the sundried tomatoes. Cook for 1 minute.

3. Add the spinach and the meat. You want the spinach to be just-cooked. When it is done and the meat is warmed through, remove from heat and plate it up.

With ostrich, the worst thing you can do is overcook it. It becomes dry and tough really easily. The meat is also darker than beef so don't be scared. Rather undercook it and leave it in the pan a bit longer.

So there you have it. One of the best scorers on the taste:health ratio I have ever seen. Enjoy.


Jamie Who

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