Ingredients
For the fillet:
- 3 lbs ostrich fan fillet
- 20 slices (approx 10oz) streaky bacon
- Salt and pepper
- 1 tsp ground cumin
- 1 tbsp olive oil
- 5 spring onions with tops; chopped
- 2 cloves garlic, finely chopped
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1.5oz dried apricots, finely chopped
- 3oz dried cranberries, chopped
- 1 tbsp coriander, chopped
- 1 small chilli, chopped (optional)
- ½ tsp sesame oil (optional)
- Salt and white pepper
- 10oz pork sausage meat
- Olive oil
- 1 tbsp ginger, finely chopped
- ½ tsp ground cumin
- 1 clove garlic
- 1 tbsp brown sugar
- 5.5oz redcurrant jelly
- ¾ cup balsamic vinegar
- Salt and pepper to taste
- Preheat oven to 375F
- Heat the olive oil in a frying pan.
- Add the spring onions, garlic, ginger and ground cumin, and cook for 3 minutes. while constantly stirring.
- Add the apricots and cranberries and cook for another 2 minutes.
- Add the coriander, chilli and sesame oil, remove from the heat and cool before mixing in the pork sausage meat.
- Set aside until needed.
- Now place 10 pieces of bacon down onto a flat surface, and overlap with another 10 pieces of bacon.
- Place the fillet onto a flat surface and butterfly it out.
- Season with salt, pepper and cumin on both sides, make a long sausage from the filling and lay it on one side of the fillet.
- Close and place the fillet onto the bacon, wrap with bacon and cover with plastic wrap.
- Chill until needed.
- When you are ready to cook the fillet, unwrap and place onto an oven tray seal-side down.
- Roast for 45–50 min.
- Rest the fillet before slicing.
- Heat the oil in a saucepan and add the ginger, cumin and garlic.
- Cook for 1 minute. while constantly stirring.
- Add the redcurrant jelly and balsamic vinegar, salt and pepper to taste, and simmer until the sauce lightly coats the back of a spoon.
- Remove from the heat and spoon over the fillet.
