Ostrich Fillet, Cinnamon Poached Butternut And Spinach Prune Spring Roll

Serves 4

Recipe by Sammy Mashile – Kievits Kroon

Ingredients:

• 4 x 120g ostrich fillet
• Salt and pepper
• 12 prunes, seeded and chopped
• 4 sheets phyllo pastry
• 150g spinach leaves, blanched
• 4 tsp parsley, chopped
• 1 egg, beaten
• 1/2 medium butternut, peeled and diced
• 1 stick cinnamon
• 2 cups chicken stock
• 60 ml balsamic reduction, to serve

 Method:

1. Season the fillets with salt and pepper, then sear in a hot pan on each side. Leave to rest.
2. Place the spinach, prunes and parsley on the phyllo sheets then brush the edges with egg and fold in the sides. Roll to form neat spring rolls then egg was the outside.
3. Bake the spring rolls in a pre-heated 180C oven until golden brown.
4. In a saucepan, place the butternut, cinnamon, and chicken stock and simmer gently until the butternut is cooked through.
5. To serve, slice the ostrich thinly and drizzle with balsamic vinegar then serve alongside the spring roll and butternut.