CUJAN RUBBED OSTRICH RUMP ROAST
- 800 g ostrich rump
- 4 teaspoons cajun spices
- olice oil
Rub the Cajun spices all over the meat. Drizzle with olive oil and tightly wrap in cling wrap. Put in fridge overnight.
Remove the meat from fridge half an hour before you need to airfry it.
Preheat airfrier. Place the meat in the basket and set on Airfry for 9 minutes at 180°C.
Turn the meat as indicated. Repeat the process once more.
Allow the meat to rest for at least 30 minutes before cutting into thin slices and serving with balsamic vinegar and olive oil or creamed horseradish.
Should you prefer meat to be more done, airfry it for a few more minutes.
I served with creamy potato bake and a green salad with avocado.
Recipe and photo: Elsabie Templeton