From snoek basted with apricot jam, boerewors rolls topped with peach chutney and ribs smothered in sticky plum sauce, South Africans know how well stone fruit goes with our favourite pastime – a braai! All through the summer months there’s a steady supply of locally grown peaches, nectarines and plums. While they are juicy and delicious as whole fruit enjoyed at any time of day, there’s so much more we can do with this versatile fruit to elevate our entertaining and family meals.
Wilechia van der Westhuizen from Juicy Delicious says, “There’s nothing more South African, and more unifying in our country, than lighting up the fire and gathering friends and family for a summer braai. We are so fortunate to also have access to farm-fresh peaches, nectarines and plums throughout the summer months. Of course, they are delicious in desserts from ice-creams to crumbles and cobblers. But stone fruit also pairs wonderfully in savoury dishes, from salads and roasts to curries and braais.”
Before the summer ends, try out this braai recipe created by MasterChef winner, Shawn Godfrey aka The Roasted Dad.
Ostrich fillet kebabs with nectarine and rosemary
Ingredients
- 1 whole ostrich fillet (400g)
- 20g thyme
- 20g rosemary
- Smokey Maldon salt
- Freshly ground, black pepper
- 4 large nectarines
- 4-5 Tbsp of olive oil
- 4-5 Tbsp of high heat oil for cooking if using a pan
- Leave the steak out of the fridge for a few hours so that it is at room temperature when cooking.
- Dry the steak completely using a paper towel, removing all moisture from the outside.
- Cut the steak into 8 equal cubes.
- Drizzle some olive oil over and cover with half the fresh rosemary and all the thyme leaves. If you can plan ahead, it is best to marinade the steak overnight in an airtight container.
- Cut the nectarine into 4 equal quarters.
- Take 4 metal kebab skewers and thread on an ostrich cube, then a nectarine quarter, then ostrich and finally a nectarine quarter.
- Press the remainder of the rosemary between the ostrich steak pieces and nectarine and then compact the pieces together.
- Season generously with smoked salt and ground black pepper.
- The secret to an amazing ostrich steak is to sear it in a hot pan or over a very hot fire. If using the pan, preheat your pan without any oil. Once the pan is hot add in a small drizzle of high heat oil and add the steak.
- After cooking the one side for 3 or so minutes, turn over. You should never cook an ostrich fillet past medium as it will dry out and lose its beautiful flavour and texture.
- When cooked to medium rare, take the steak off the heat and rest in tinfoil.
For more inspiration and recipes, follow @juicydelicioussa on Instagram or visit www.juicydelicious.co.za