Baked Ostrich Kidney with Coconut Milk
The subtle taste and versatility of ostrich is evident in this dish where the kidneys are thinly sliced (or shaved even) but are able to retain their texture as well as absorbing the flavour of the creamy coconut milk.
Total preparation time (inc. baking) takes just roughly 30 minutes so this is a very quick and simple dish to make. Oh, and very tasty too!
Ingredients:
400g Ostrich Kidney
1 Potato
1/2 Onion
100ml Milk
200ml Water
Seasoning:
1/2 tsp Sugar
1/2 tsp Salt
200ml Coconut Milk
Marinade (for Ostrich Kidney):
1/2 tsp Salt
1 tsp Corn Flour
Pinch of pepper
1 tbsp Oil
Method:
1) Preheat oven to 190 degrees.
2) Wash and section ostrich kidney into thin slices. Drain and marinate for 10 minutes.
3) Peel, wash and section potato.
4) Deep fry ostrich kidney and potato respectively and set aside.
5) Heat 1 tbsp of oil and fragrant onion and potato before adding ostrich kidney; stir fry well. Dish up and scatter on baking tray.
6) Add coconut milk and seasoning, mix well and bring to boil. Add milk, mix again and then pour mixture into baking tray.
7) Place the baking tray in oven and bake for 10 minutes.
