500g Ostrich fillet, whole
4 tbsp Olive Oil
2½ jars Peppadew® Tomato and Jalapeño Chillies pasta sauce
6 tbsp Onion, white, diced
6 tbsp Raspberry jam, coarse
300g Broccoli or Kale
30ml Red wine
30ml Apple Juice
2 tbsp Pomegranate, rubies
500g Penne Pasta, cooked
In a pan heat the oil and add the onion, sauté for 1 – 2 minutes
Add the ostrich fillet and sear for 2-3 minutes per side according to taste Set aside to rest.
Add the raspberry jam, Peppadew® Tomato and Jalapeno Chillies pasta sauce, broccoli / kale, red wine, apple juice and pomegranate rubies
Allow to cook for 5 minutes, then add to the penne pasta.
Thinly slice ostrich fillet and stir into pasta.
Warm through and serve immediately
Add some fresh apple diced for more fruit flavour in the dish if desired.
For a more savoury flavour, add grated Parmesan.