• 400g Ostrich fillet
• 3 Cloves of garlic, crushed
• 4 Spring onion thinly sliced
• 3 Basil leaves
• 3 Sage leaves
• 1/4 Teaspoon black pepper
• Extra virgin olive oil
• 100g Sliced exotic mushrooms
• 70g Parma Ham

• Butterfly and open the fillet, flatten (see how-to below).
• Combine the garlic, spring onion, bay-leaves, sage and black pepper.
• Lightly cover with extra virgin olive oil.
• Drizzle extra virgin olive oil over the mushrooms and let it rest for 5 min.
• Spread a thin layer of the garlic and herb mixture over surface of the flattened fillet.
• Layer mushrooms on top, followed by parma ham slices.
• Roll and tie at ends with kitchen string and then in between at 3-5cm intervals.
• Grill in a pan until cooked to your preference – but do not over-cook.
• Slice into medallions and serve

SERVING SUGGESTION:

Baby spinach and sliced Bordeaux figs, topped with slithers of goats cheese.
Compliments with balsamic and maple dressing.

DID YOU KNOW
How to make a stuffed fillet roll:

• Butterfly and open the fillet.
• Place the fillet between two sheets of grease-proof paper on a chopping board.
• Gently pound with a rolling pin until the fillet is thin, but be careful not to make holes in it.
• Let it rest for a few minutes.
• Start with the end of the fillet closest to you and roll towards the top into a log shape.
• Place it seam-side down on the board.

Recipe:  Pluim Eatery