with pepper barbecue sauce and cucumber spaghetti 

Serves 4 persons:

Shashlik:

400 g ostrich fillets
8 prawns, size 8/12 seawater
80 g dried apricots
10 slices smoked bacon
salt, pepper, lemon juice
oil to marinate, roast or barbecue
8 St. wooden skewers soaked in water
  
Pepper-barbecue sauce: 

200 g ketchup
80 g apricot jam
60 g orange juice
20 g white balsamic vinegar
1 teaspoon black freshly ground pepper
salt, curry
1 teaspoon chilli flakes
1 pinch of garlic
  
Cucumber spaghetti:

2 medium size cucumbers
salt, pepper, vinegar
2 tablespoons of mint leaves cut into strips
  
Garnished with seasonal herbs

Directions:

Shashlik:

cut the ostrich fillet into 2 x 2 cm pieces, season with salt and pepper. Cut the prawns on the belly side and remove the shell. Make a small incision in the back and remove the black vein. Cut in half and marinade with salt, pepper, lemon juice and oil.
Pour water into a pan, add the apricots and bring to boil. Cut in half if necessary.
Cut the ham in 2.5 cm pieces.
Thread the fillets, apricots, prawns and ham on a skewer and place them on the grill. Be careful not to burn them.

Pepper barbecue sauce:

Add all ingredients and bring to boil. Season to taste with spices. Dilute the sauce if it is too thick.

Cucumber spaghetti:

Carefully peal the cucumber. Bits of the green peel should remain. Cut the cucumber into thin, long strips and season with salt. Leave to marinade and squeeze out the water afterwards.
Season with pepper, salt and a splash of vinegar.

Finishing and serving:

Arrange the shashlik on the cucumber spaghetti and spoon with the pepper barbecue sauce. Garnish with fresh herbs or lettuce.

This dish might be too exotic for you but you would be surprised how good it tastes!

Make sure that the ostrich meat is still pink and juicy inside. The prawns must be done.

 

*Bavarian speciality - beer brewed from wheat

Serves 6 people:

Steaks: 

6 ostrich fillets approx. 150g
6 teaspoons hot mustard
  
100 g scallions cut into 0.5 cm strips
3 garlic cloves cut into thin strips
2  tablespoon oil
  
Marinade: 

0.5 l Weißbier
lemon juice of 1 lemon
grated lemon zest of ½ lemon
0.5 teaspoon freshly ground black pepper
1 pinch ground cumin
2 teaspoons finely chopped ginger
  
and:   

Fleur de sel

Directions:

Heat a small amount of oil in a pan and briefly fry the scallions and garlic.
Cover the ostrich steaks with plastic wrap and beat them with a meat mallet if necessary. Pour oil on a flat plate, coat the steaks with the strong mustard and place on the plate. Spread the fried scallions over the steaks.

Marinade:

Whisk the Weißbier with lemon juice, lemon zest, ground cumin and ground pepper. Pour over the fillets, cover and leave to marinade over night (12-15 hours).

Finishing and barbecueing:

Remove the fillets from the marinade (a few scallions and garlic dices can remain on the steak). Pat dry and barbecue over a medium heat on a charcoal grill until they are juicy. Sprinkle with Fleur de Sel.

Enjoy your meal! Your neighbours won't believe their eyes.

Fresh prezels or toasted bread will round out your meal. No need to mention the Weißbier.

You can also use this marinade to add to a goulash or pot roast.