Cheddar Cheese Ostrich Rolls, Apple Sauce [barbecue]
From:	Gisele, Aylmer, Quebec, Canada
Comments:	Even though an ostrich is a bird, its meat is very lean, light red and delicious; it resembles beef and is cooked in the same way; ideally, it is eaten medium-rare. If cooked for too long, it will dry out. Its meat comes from thighs as an ostrich, just like most birds, does not have any breast. It contains much less calories, cholesterol and fat than so called traditional meats. Serve these rolls along with vegetables and fresh herbs of your choice.
Servings:	4

4 [1/4-pound / 113-g each] ostrich scallopines Approximately 8 old-fashioned smoked ostrich slices 1/4 pound [113 g] mild Cheddar cheese, grated Salt and pepper Apple Sauce 1 Granny Smith apple Juice of 1 lemon Butter 3/4 cup [190 mL] apple juice 2/3 cup [160 mL] prepared demi-glace sauce [made of dry mix] Salt and pepper

Prepare apple sauce. Flatten ostrich scallopines, between two sheets of wax paper, until thin. Arrange a few slices smoked ostrich over each scallopine; evenly sprinkle with grated mild Cheddar cheese. Really tightly roll scallopines; seal ends, using a string or wooden picks. Salt and pepper, to taste. Barbecue ostrich rolls onto an oiled rack over medium heat for 7 to 8 minutes, turning rolls. Remove rolls from barbecue; slice rolls. To serve, arrange one sliced roll over a little apple sauce, onto each individual plate. Apple Sauce Pare, thinly slice then sprinkle apple slices with lemon juice. Into a frypan, delicately fry apple slices into a little melted butter. Stir in apple juice; leave to reduce by half. Mix in demi-glace sauce. Bring to a boil; season to taste with salt and pepper. Lower heat and simmer for 2 minutes. Take away from heat; reserve hot.