Harissa crusted ostrich with couscous

Best paired with Glen Carlou Syrah

Harissa crusted ostrich fillet, coriander-chilli yoghurt, Moroccan cous cous, apricot chutney and spiced cashew crumble

 

Serves 4 ostrich fillets of 200g each.

 

Couscous

 

  • 1 cup uncooked couscous
  • 1 tsp fine cumin
  • 1 tsp fine coriander
  • ½ tsp garam masala
  • 1 tsp butter
  • ¼ cup flaked almonds
  • ¼ cup chopped dried apricots
  • 1 tsp finely chopped mint

 

Place the uncooked couscous in a bowl and cover with boiling water. Wrap the bowl with cling wrap and let it steam. After 5 minutes remove the cling wrap and fluff with a fork. In a small frying pan heat the butter and add all the spices. Cook the spices on medium heat until fragrant. Remove from the heat and add the almonds and the chopped apricots. Keep aside until ready to re-heat.

 

Harissa paste:

 

2 red peppers roasted and skins removed
2 tsp. cumin seeds
½ tsp coriander seeds
2 garlic cloves
60ml olive oil
½ tsp Salt
2 red chilli no seeds
1 1bsp, tomato paste

 

Add all the ingredients into a blender and blend to a smooth paste and set aside. You can tweak the spiciness of your Harissa to your own liking by adding more or less chillies.

 

Coriander and chilli yoghurt

 

  • 1 cup plain yoghurt
  • 1 tbsp chopped fresh coriander
  • 1 red chilli seeds removed
  • Mix all the ingredients together and keep it in the fridge until serving.

 

Cashew nut crumble

 

  • ½ cup plain cashew nuts
  • ½ tsp smoked paprika
  • ½ tsp fine cumin
  • ½ tsp fine coriander
  • 1 tbsp butter

 

Place the butter and the spices in a pan and heat slowly taking care not to burn the spices. Add the cashew nuts and cook for a further 5 minutes on medium heat. Take the nuts out of the pan and place on a paper towel to drain off the butter (or strain the butter off and keep it for a later use). Once cooled pound the nuts in a mortar and pestle to a crumble consistency.  Keep aside until ready to use.

 

Apricot chutney

 

  • 100 dried apricots
  • 2 garlic cloves chopped
  • 1 onion sliced
  • 750ml white wine vinegar
  • 1.25kg  white sugar
  • 1tsp Salt
  • 30ml ground ginger powder
  • 5 ml mustard powder
  • 15ml fine coriander

 

Add the sugar and vinegar to a medium size pot and bring to the boil slowly. Once it is boiling add the all other ingredients and turn up the heat. Cook for 10 minutes and then, using a stick blender, blend the chutney. You can decide how smooth you want the chutney. I don’t like to have a chutney that is a puree but it is all up to you. This recipe does make about 2,5L of chutney so take out the old jam jars and start filling.

When ready to serve, sear the ostrich fillets, smear on as much or as little of the Harissa paste as you would like and roast in a hot oven for 5 minutes. Take them out and let them rest.  While they rest, quickly reheat the couscous and add the chopped mint at the end.

Serve the sliced ostrich with the fragrant couscous, a dollop of the coriander yoghurt and a couple of teaspoons apricot chutney on the side.

 

By Glen Carlou Executive Chef Johan Stander