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Ostrich Fillet with Biltong Cream

When ever I’m asked to prepare a dish that I feel represents South Africa, and I’m not in the mood for Bobotie, this is the one I prepare.

This recipe serves 4 people.

INGREDIENTS
800g – 850g ostrich fillet
4 medium potatoes, peeled and quartered
Oil for fying

250g biltong powder
2 tsp coriander seeds
½ tsp chilli powder
1 tsp Worcestershire sauce
50ml dry sherry
1 cup beef stock
300 ml cream

1 small onion
2 cloves garlic
500g spinach, thoroughly cleaned and chopped
Pinch of nutmeg
S&P

4 tbsp whole gooseberry jam
Fresh coriander to garnish
Chilli oil Continue reading Ostrich Fillet with Biltong Cream

Young and talented, Jason Whitehead is best known in Cape Town as private chef to celebrities and the rich and famous.

With 15 years in the industry Jason is no newcomer to the restaurant scene. He has worked with some of Cape Town's best known eateries, both in the kitchen and front of house. His good looks, confident outgoing personality and experience in marketing and branding lured him out of the kitchen and onto the floor as the face of many up market restaurants. Jason has also consulted to struggling restaurants, reviving their menus and creating marketing strategies to get them back on the map Read More

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© JASON WHITEHEAD 2011

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