SPICY OSTRICH FILLET SALAD
SPICY OSTRICH FILLET SALAD

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, spicy ostrich fillet salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

SPICY OSTRICH FILLET SALAD is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. SPICY OSTRICH FILLET SALAD is something that I have loved my whole life. They’re nice and they look wonderful.

Season the ostrich with the dukkah and grill until medium rare. Warm the mango curry and place in the middle of the plate. Nerissa Govender just uploaded this recipe: Spicy Lamb Curry. What is polyamorous, has long legs and wears red lipstick and white feathers?

To begin with this particular recipe, we must prepare a few components. You can have spicy ostrich fillet salad using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make SPICY OSTRICH FILLET SALAD:
  1. Get .
  2. Prepare 500 grams OSTRICH FILLET
  3. Prepare 1 large RED ONION
  4. Take 1 large LIME
  5. Make ready 1/2 cup MINT LEAVES
  6. Make ready 30 ml FISH SAUCE
  7. Make ready 1 tsp SUGAR
  8. Make ready 1 bunch MIXED SALAD LEAVES
  9. Get 180 grams CHOPED/ROASTED NUTS OF CHOICE
  10. Prepare 300 grams CHERRY TOMATOS
  11. Take 15 ml SESAME SEAD OIL
  12. Prepare 2 small RED CHILI'S FOR GARNISH
  13. Prepare 2 small LIMES FOR GARNISH
  14. Get 1 SALT AND PEPPER TO TASTE
  15. Make ready 1 dash CHILI FLAKES TO TASTE

Spicy Lamb Fillet with White Bean Salad. The spicy cashew dressing is so good, you'll want to put it on everything! Jones, dietitian and the nutrition expert for the Skinnytaste cookbooks. I usually serve it with basmati rice and salad.

Instructions to make SPICY OSTRICH FILLET SALAD:
  1. BASTE FILLETS IN SESAMI OIL ADD SALT, PERRPER TO TASTE
  2. GET THE GRILL PAN HOT
  3. WHEN PAN IS HOT ADD MEAT AND REMANING OIL ,GRILL FOR 5 MIN ON EACH SIDE (5MIN REARE/MEDIUM) (8MIN MEDIUM/WELL DUN)
  4. REMOVE FILLETS TO REST FOR 8 TO 10 MIN
  5. SLICE FILLETS IN THIN SLICES ADD TO A BIG BOWL ADD REMANING JUICE FROM PAN
  6. CHOP AND COMBINE, MINT LEAVES ONION , MIXED LEAVES , CHERRY TOMATOS IN BIG BOWL WITH MEAT
  7. MIX SUGAR, LIME JUICE, FISH SAUCE, SALT, PEPPER AND CHILI FLAKES IN A CUP OR BOWL STIR WELL
  8. POUR DRESSING OVER ALL IN LARGE BOWL TOS/MIX WELL COVER ALL WITH DRESSING
  9. DISH IN TWO SEPRAT SERVING PLATES/DISHES
  10. ADD NUTS, SLICE LIME IN 4 HALVES AND SLICE CHILI IN 2HALVES ADD AS GARNISH

Jones, dietitian and the nutrition expert for the Skinnytaste cookbooks. I usually serve it with basmati rice and salad. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish. Very likely the most popular salad in fast food history, this salad is even better at home. Chef, meet your new dinner party staple.

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