Ostrich Burgers with Pineapple Salsa

Ostrich burgers with pineapple salsa and spicy stuffed baked potato

I came across these ostrich burgers quite unexpectedly a few nights back in my local supermarket and decided they were something I absolutely had to try. I have bought ostrich meat on several occasions previously and come up with a variety of recipes and serving suggestions but this was the first time I had seen these burgers. A quick pause for thought saw me decide to prepare a pineapple salsa as a serving accompaniment and a nice and spicy stuffed baked potato to plate alongside as the starch element of the dish.

Skewered and pierced potato

Ingredients (Serves 1)

1 medium to large baking potato
1 pineapple ring (canned in own juice), finely chopped
2 teaspoons finely chopped red onion
2 small red chillies (seeded and finely diced)
1 garlic clove (peeled and grated)
1 tablespoon extra virgin olive oil
Pinch of dried basil
Salt and pepper
2 ostrich burgers
Vegetable oil for frying
1 ounce (1/4 stick) butter

Potato wrapped in foil ready to be baked

Directions

Start your oven pre-heating to 220C/450F/Gas Mark 8.

The potato can be baked any way you choose but the way I like to bake a potato is by firstly inserting a metal skewer right through the middle lengthways. The heat conducted through the centre of the potato helps to make the inside extra soft and fluffy. The potato must also be pierced several times with the tines of a fork to prevent accumulating steam causing the skin to burst. I also like to wrap the potato loosely in foil to help protect the skin during cooking.

Sit the potato on a roasting tray and bake for an initial one and a quarter hours.

Pineapple salsa principal ingredients

Preparing the salsa as soon as the potato is in the oven allows the various flavours that little bit of extra time to infuse and makes for much better results at the time of service.

Pineapple salsa ingredients ready for combining

Put the pineapple, one of the chopped chillies, one teaspoon of the chopped red onion and the grated garlic clove in to a small stone or glass bowl. Season with salt, pepper and the dried basil. Drizzle in the extra virgin olive oil and stir well. Cover with plastic wrap and refrigerate until required.

Baked potato is cut in half

When the baking potato comes out of the oven it will of course be incredibly hot so great care, using oven gloves all the way through, is required for the next stage in the procedure.

Start by unwrapping and discarding the foil, being wary of escaping steam. The metal skewer should easily pull free from the softened flesh. Cut the potato in half lengthways with a very sharp knife.

Flesh is scooped out of baked potato halves

Use a teaspoon to carefully scoop the flesh from the centre outwards of the potato halves, leaving shells around half an inch thick. Put the scooped out flesh in to a small bowl.

Red onion and chilli are added to baked potato flesh

Add the butter to the potato flesh and mash well with a fork. Stir through the remaining red onion and red chilli, seasoning with salt and pepper.

Stuffed baked potato halves

Divide the mash combination between the two potato shells and return to the baking tray and the oven for fifteen more minutes.

Ostrich burgers

The cooking instructions for these ostrich burgers were detailed on the pack and such instructions should ideally be followed where provided.

Starting to fry ostrich burgers

The burgers were required to be shallow fried in a little oil over a low to medium heat for ten minutes. They should be turned frequently with a spatula.

Ostrich burgers and spicy stuffed baked potato halves

Plate the potato halves on opposite sides of a square plate and lay the burgers in between. Spoon the salsa on to the burgers and serve immediately.

Cutting in to spicy stuffed baked potato half

Seared Ostrich and Roasted Mediterranean Vegetables Pitta Pocket

Ostrich steak slices and roasted Mediterranean veg in a pitta pocket

I love ostrich meat and its vastly increased availability in recent years means I get the chance to cook and enjoy it more often. The increase in availability is due to a number of factors but principally vacuum packing - which keeps the meat fresh for longer - and ostrich farming now being practiced here in the UK. 

Ingredients (Serves 2)

Oven ready 3/4 pound tray of mixed Mediterranean roasting vegetables
2 tablespoons olive or rapeseed oil
Salt and pepper
1/4 pound ostrich steak
Rapeseed, vegetable or sunflower oil for frying
2 handfuls of mixed salad to serve
2 pitta breads
3 or 4 basil leaves rolled and shredded to garnish

Tray of assorted Mediterranean vegetables

Directions

You could of course select and buy the roasting vegetables separately but this option is not only easier, it's considerably cheaper! This tray includes cherry tomatoes, courgette (zucchini) slices, red and yellow peppers as well as red onion.

Mediterranean vegetables ready for roasting

The vegetables should be roasted at a fairly high temperature so start by preheating your oven to 220C/450F/Gas Mark 8. While this is happening, drizzle the vegetables with the rapeseed (recommended) or olive oil and season with salt and pepper. Use your hands to turn the veg gently around in the oil and seasoning to ensure even coating. Put the tray on to a large oven tray and in to the hot oven for half an hour.

Side salad is washed thoroughly in cold water

Wash the mixed salad under running cold water and sit on your draining board to drain off.

Ostrich steaks

When the vegetables have been in the oven for about twenty minutes, pour some more rapeseed oil in to a non-stick frying pan and bring it up to a very high heat.

Starting to fry ostrich steak

Fry the ostrich steak for about one and a half minutes (two at the very most) each side until done. You may think it should take longer but it doesn't. It's very lean and cooking it any longer will make it tough.

Ostrich steak is turned in frying pan

Lift the ostrich steak to a board with cooking tongs and very importantly leave it alone like this for three or four minutes to rest.

Ostrich steak is rested for a few minutes

Take the vegetables from the oven and sit them on a convenient board for assembling the dish.

Roasted Mediterranean vegetables removed from oven

When it has been rested, the ostrich steak should be very thinly sliced with a carving knife. You should easily get eight slices from a steak this size.

Rested ostrich steak is thinly sliced

I've used garlic and coriander (cilantro) pitta breads here simply because they are my favourite. You could use an alternative variety - even plain ones - if you prefer.

Garlic and coriander pitta breads

The pitta breads should be heated under your grill/broiler or in your oven, simply by following the instructions on the pack.

Side salad is arranged on plate

While the pitta breads are heating, assemble the salad on the serving plates, shaking off any excess water immediately before you do so.

Reheated pitta bread is cut open

Cut each pitta bread along one side with a sharp knife and use the cooking tongs from earlier to fill alternately with the assorted vegetables and ostrich slices.

Ostrich and roasted vegetables are added alternately to pitta bread pocket

Use the side salad to prop the pitta breads up on the serving plates.

Ostrich and roasted vegetable pitta bread is plated with salad

Garnish with the basil and serve immediately. For best results, eat using your hands.

Tucking in to ostrich and roasted vegetable pitta bread pocket