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ostrich and vegetable sosaties


ainsley harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). time does not include the overnight marinade


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  1. Put half the coriander for the marinade
  2. Salt
  3. Oil and garlic into a food processor with all the jam
  4. Cumin and red wine and blend until smooth
  5. Cut the ostrich fillet into 4cm / 1in cubes
  6. Place them into a non-metalic bowl and stir in the jam-flavoured marinade
  7. Place the remaining coriander
  8. Salt
  9. Oil and garlic into a clean food processor with the lemon juice and blend until smooth
  10. Halve all the peppers
  11. Remove the seeds and cut them into rough 2
  12. 5cm / 1in cubes
  13. Cut the ear of sweetcorn across into 2
  14. 5cm / 1in thick slices and cut the patty pan squash into similar sized pieces
  15. Place all the vegetables into another bowl and stir in the second marinate
  16. Cover both bowls and leave to marinate in the fridge overnight
  17. The next day
  18. Thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes
  19. Turning now and then and basting with the leftover meat marinade

Step 11

Total Time in Minute 30

Ingredients Count 15

cooking ostrich and vegetable sosaties

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Ostrich fillets

Red bell pepper

Green bell pepper

Yellow bell pepper

Corn on the cob


Pattypan squash

Fresh coriander


Olive oil

Garlic cloves

Apricot jam

Ground cumin


Lemon juice

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