Ostrich cubes with cashew crunch

By August 1, 2020Recipes

Love the red meat, but want to cut down on your fat-intake Download AutoCad 2010 Korean Edition? Then Ostrich meat is the way to go! Ostrich meat is low in fat, cholesterol and kilojoules, and it’s a great source of protein and iron. Just note – because it is so low in fat, ostrich meat needs to be cooked on a high heat for a short period of time, or it will become tough and dry.

Add a tossed salad on the side, and you have a tasty, healthy, protein-rich lunch tomorrow!


  • 4 ostrich fillets (100g each)
  • ½ cup (125ml) hot chutney
  • 2 tablespoons (30ml) red wine vinegar
  • 1 teaspoon (5ml) dried chilli flakes
  • Sea salt and black pepper to taste
  • 2 tablespoons olive or canola oil
  • Cashew Crunch:
  • 100g cashew nuts
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon (2ml) cayenne pepper
  • 1 teaspoon sea salt


  1. Cut the ostrich fillets into bite-sized cubes.
  2. Mix the chutney, vinegar and chilli flakes together and season with salt and pepper.
  3. Toss the ostrich cubes in the chutney mixture and marinate for 30 minutes.
  4. Heat half the olive oil in a frying pan, add the ingredients for the cashew crunch and gently fry until golden and crunchy.
  5. Combine the cashew crunch in a food processor
  6. Heat the remaining oil in a heavy based frying pan, fry the ostrich cubes and cook in batches on high heat, turning regularly. Don’t cook the meat for longer than 5 minutes.
  7. Serve immediately, with cashew crunch on the side.

Note: Make this into a meal by crusting the top of the steak with the crunch, increase the cooking time to 10 minutes and serve with sweet potato mash, wilted baby spinach and walnuts.

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