Recipe courtesy of:
Ostrich Roulade filling:
3 c. baby bok choy fine slice (no leaf)
4-5 minced finger hots
2 granny smith small dice (soak in lime juice)
1 (approx) shredded carrot
3 julie scallions (greens)
2T cilantro rough chop
2T parsley fine chop
6-8T shallot vin (don't make filling liquid)
salt and pepper
Pound ostrich, fill with filling and tie with butcher's twine. Grill off twine and slice.
Apple Chimichurri:
Roast 4 cored Braeburn apples
Buzz in food processor then pass through tammi or cheesecloth
7 cloves of garlic
1 bunch of parsley
1 bunch of cilantro
pinch of chili flake
juice of 1 lime
Buzz in food processor
Drizzle in extra virgin olive oil, approximately 2 cups
Incorporate by hand the apple puree
Salt and pepper to taste
