Ostrich fillet is a lean meat with a unique taste.
These ostrich fillets are low in saturated fat, high
in protein and are packed with all the succulent
flavours of South Africa.
#PowerofFrozen
OSTRICH SKEWERBarbecue sauce, lemon
PETER’S PICKS
3 Packs (125gr per pack) Frozen ostrich fillet
1kg White onion
1 Pack (x3) Mixed peppers
1 Net (x3) Lemons
1 Packet (250gr) Salted butter
1 Jar (480gr) Heinz barbecue sauce
1 Packet (16 cubes) Frozen pop & cook parsley
1 Net (x4) Garlic bulbs
1 Bottle (750ml) Whisky
1 Packet (35gr) Fajita spice
YOUR BASKET
SERVES 4 | PREPARE 10 MINS | COOK 10 MINS | PRICE PER SERVING £3.08
PANTRY ITEMSSalt, pepper, water, bamboo skewers,
extra virgin olive oil
INGREDIENTS375gr Frozen ostrich fillet
300gr White onion
2 Peppers
1 Lemon
50gr Salted butter
200gr Heinz barbecue sauce
2 Frozen cubes parsley
½ Bulb garlic
100ml Whisky
17.5gr Fajita mix
>1
>4
>7 >8
>2
>5
>3
>6 Defrost ostrich overnight in the fridge. Cut each ostrich fillet into 8 pieces, then mix with the fajita spice.
Gather your Iceland ingredients.
Melt the butter & parsley then spoon over the skewers.
Arrange on serving plate with the whisky barbecue sauce.
Cut the peppers & remaining onions into small even pieces, then arrange on the skewers with the ostrich.
Finely chop the 100gr of onion & garlic.
Drizzle the skewers with oil & season with salt & pepper, then chargrill for 2 minutes each side along with the quartered lemons.
Fry the garlic & onions in oil until soft, then add the whisky, barbecue sauce & 150ml water. Bring to the boil, then simmer for 10 mins.