We created a healthy recipe with eco-friendly ingredients such as rooibos tea, apple and root vegetables. We are flattered that world-famous culinary experts chose my recipe as the most eco-friendly and delicious one. We’re also very happy with the prize – intensive cooking class at Le Cordon Bleu Paris! We have had a dream to become professional chefs and the LG Life Tastes Good Championship is helping to make our dream come true.
The winning list of LG Life Tastes Good Championship 2008
Name of Prize:
- 1. LG-LE CORDON BLEU PRIZE
- Macon Wrapped Ostrich Fillet Served with a Rooibos Apple Jus and Root Vegetables
by Petri Uys, Anna Montali 
- Republic of South Africa
- LG Cooking Point
- You can vary the recipe by replacing the ostrich fillet and the butternut with chicken fillet and pumpkin. Makes a great meal for dinner.
- Ingredients
- 6 rooibos tea bags, 300ml apple juice 60ml honey, 4 sweet potatoes peeled and cooked 100ml cream 1 butternut squash, cut into slices 3 granny smith apples (green) 1/2 onion, 1 lemon, 500g ostrich fillet 250g macon* (a bacon substitute prepared from mutton instead of pork) 45ml butter, 30ml olive oil Salt and black pepper to taste
- Need:
- Paper kichen towels, cling wrap
vegetable peeler
- Instructions
-
- Combine rooibos tea, honey and apple juice.Cook for 15 minutes until reduced. Season with salt and pepper to taste.
- Mash sweet potato with cream and season with salt and pepper. Set aside.
- Place butternut between two kitchen towels and microwave for 2 minutes. Set aside.
- Slice apple and place in lemon water. Set aside.
- Cut the fillet into 4 portions, season with salt and pepper and wrap in macon. Roll in plastic wrap and microwave for 1 minute. Remove plastic.
- Rub with butter and olive oil and broil at 200°C for 15 minutes. Let fillet rest.
- To serve, cut the fillet into rings and assemble in a tower, layered with the sliced apple. Serve with sweet potato mash, topped with butternut slices and the reduced jus.
