Diabetic-friendly meals
While diabetes cannot be cured, it can be managed through treatment and lifestyle habits. The Association for Dietetics in South Africa shares recipes
OSTRICH meat is a great alternative to other “red meat” sources. Classified as a “white meat” due to its fat content, it’s low in fat (even lower than some chicken cuts) and saturated fat; but also a good source of biologically available iron.
A tip from the chef: ostrich fillet is best cooked on a high heat for a shorter period. The recipe cooking time would result in a mediumrare steak, depending on the thickness of the steak. For a rarer steak, cook for one minute less on each side.
2 x 150g ostrich fillet steaks 30ml sunflower oil
80g Egyptian dukkah salt flakes
½ a medium cucumber 10g fresh coriander
½ cup low fat plain yoghurt juice of ½ a lemon salt and pepper
Put a griddle pan on a very high heat.
Drizzle the ostrich steaks with oil and coat in the dukkah. Season with salt flakes.
Once the griddle pan is searing hot, lay the steaks on the griddle. Do not move them around, leave them to grill on the first side for around 2 to 3 minutes.
Turn the steak over and grill on the other side for a further 2 to 3 minutes.
Remove the steaks from the grill and leave to rest for 2 minutes on a cutting board.
RAITA:
Cut the cucumber into small cubes, about 5mm, or for a time-saving method, grate. Chop the coriander roughly.
Mix the cucumber and coriander into the yoghurt.
Season the raita with lemon juice, salt and pepper.
TO SERVE:
Cut the steaks into 1cm-thick slices and arrange on a plate or serving platter.
Add dollops of raita on top of the steaks, and serve with a fresh seasonal salad, or side dish of your choice. Serves 2.
Grilled Ostrich Fillet With Egyptian Dukkah And Cucumber Raita