Archive for » October 11th, 2008«
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be.
Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. I always tell my guests especially those who like steaks more on the well done side, don’t be put off by the redness as it is a very red meat, even if you over cook it slightly it still maintains a very red centre.
To me ostrich has a wonderful flavour and is super tender when cooked right, it is lower in fat than beef and we as a family much prefer it. I have even taught my son who likes his steak medium, but hates to see lots of red in meat, that I will not crucify a good bit of meat so it looks better. He loves it cooked this way now and would never have it cooked any other. The good thing and the difference between Ostrich and beef it is not as bloody, so even though it maintains this beautifully deep red interior there is not all this blood left swimming on the plate. I think for those of use who prefer more well done, it is seeing all the blood rather that the pinkness that is off putting.
Ingredients
Olive oil
800g Ostrich
2 Teaspoons coriander seeds
2 Teaspoons cracked black pepper
2 Teaspoons juniper berries
1 Teaspoon cardamon seeds
2 Cloves garlic crushed
Sauce
1 Cup dry red wine
50ml Port
3 Tablespoons red currant jelly
1/2 Water
2 Teaspoons beef stock granules
2 Tablespoons balsamic vinegar
1 Tablespoon butter
3 Tablespoons bisto gravy granules
Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
Method
1. Crush spices and garlic using a blender or mortar and pestle.
2. Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
3. Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 Min’s.
4. Remove and allow to rest for 10-15 Min’s before carving
Sauce
1. Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
2. Whisk in butter and thicken with gravy granules, serve over meat.
Serves 3-4
To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.
I will post the recipes for the pumpkin and cabbage shortly.
All photos taken by me unless otherwise stated.
This is not a true carbonara but it is very quick to make and tastes great. It is not as creamy and eggy as other carbonara recipes I have made in the past but a good recipe none the less. I used fresh tagliatelle as I prefer fresh pasta in any dish and it also makes for an even quicker cooking time, I also added loads of cheese as my whole family loves Parmesan. If you want to read more reviews on this recipe or see more photos click here.
Ingredients
Salt & freshly ground black pepper, to taste
1lb Pasta, spaghetti (I used fresh tagliatelle)
1/4 Cup extra virgin olive oil
1/4lb Pancetta, chopped
1 Teaspoon red pepper flakes
5-6 Garlic cloves, chopped (I crushed mine)
1/2 Cup dry white wine
2 Large egg yolks
Freshly grated romano cheese (I added a mix of Gruyere and Parmesan and lots at that just our families preference.)
Method
1. Put a large saucepan of water to boil.
2. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
3. Meanwhile, heat a large skillet over medium heat.
4. Add olive oil and pancetta. Brown pancetta about 2 minutes.
5. Add red pepper flakes and garlic and cook 2 to 3 minutes more.
6. Add wine and stir up all pan drippings.
7. In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.
8. Drain pasta well and add directly to skillet with pancetta, garlic and oil.
9. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
10. Remove from heat and add a big handfuls of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
To Serve: Place in serving bowls and top with extra Parmesan cheese.
Serves 4-6
All photos taken by me unless otherwise stated.
