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Ingredients
Ostrich and Vegetable Skewers with Lemony-Caper Dipping Sauce
- For the skewers
- 700 grams Ostrich (food group)
- 1 organic Orange (juice)
- 1 Tbsp Orange peel
- 2 Tbsps honey
- 2 garlic cloves
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
- 3 onions
- 1 red Bell pepper
- 1 yellow Bell pepper
- For the sauce
- 250 grams Crème fraiche
- 50 milliliters Whipped cream
- 1 Tbsp lemon juice
- 3 Tbsps grainy Dijon mustard
- 2 Tbsps small, pickled Caper
- 1 Tbsp chopped parsley
- Tabasco sauce
For the skewers: Preheat the grill. Soak the wooden skewers in water. Rinse the ostrich, pat dry, remove tendons and skin, and cut into bite-size cubes. In a bowl, stir the orange juice with the orange zest and honey. Peel and press the garlic. Add the garlic and 2 tablespoons of the oil to the orange mixture. Season with salt and pepper to taste. Add the meat cubes to the marinade and let stand for about 30 minutes.
Peel and quarter the onions. Blanch in boiling salted water for 2 minutes. Drain and rinse with cold water to cool. Rinse the bell peppers, quarter, remove seeds and white ribs, and cut into bite-size pieces.
For the sauce: In a bowl, stir the creme fraiche with the cream, lemon juice, mustard, capers and parsley. Season with the hot pepper sauce, salt and pepper to taste.
For the skewers: Thread the ostrich, onions and bell peppers onto wooden skewers, alternating between each. Brush with the remaining oil. Cook on a greased grill rack, while turning occasionally, until cooked through, about 10 minutes. Arrange the skewers on plates with some of the sauce.