1 kg (2.2 lb) Ostrich loin (deboned & cleaned)
Peppadew® Sweet Piquanté mild & cilantro seasoning
50 ml (1.7 fl oz) olive oil
1 punnet gooseberries (cut in half)
200g (7 oz.) Peppadew® Sweet Piquanté (cut into quarters)
1 red onion (finely chopped)
200 ml (6.7 fl oz.) Peppadew® Sweet Piquanté pepper brine
80g (2.8 oz.) sugar
1 stick of cinnamon
2 pieces of star anise
Rub the Ostrich loin with the oil and crust it with the piquante seasoning, sear the loin on a braai or open flame griddle on all sided to give it that charred effect but careful not to blacken it for 7-10min. remove from braai and place in the oven for 7-10min. at 160 degrees for medium rare. Remove from oven and let it rest for 5min.
In a deep saucepan, heat up the oil, sweat the onions for 2 min. add the goose berry, Peppadew® Sweet Piquantés, Peppadew® sweet Piquanté pepper brine, sugar, cinnamon and star anise. Mix well and bring to the boil, then turn down the heat and let simmer until reduced by half (10-15min.) Remove the cinnamon and star anise
Slice the ostrich loin, place on top of the baby rocket shoots on a serving platter and drizzle the compote on top of the meat.
Serve with roasted sweet potato/mealie pap.