- 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.