Tag-Archive for » Ostrich «
I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns.
Ingredients
4 Ostrich Steaks (250-300g each steak)
8 Jumbo prawns
Sauce
1 Small red onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon chicken stock Powder
15-20 Cloves garlic
1 Cup cream
1/2 Teaspoon cornflour
Pepper to taste
Mushrooms
500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
2 Tablespoons dry white wine
11/2 Tablespoons fresh thyme leaves
11/2 Tablespoons fresh parsley, finely chopped
Method
Roast Garlic
1. Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min’s)
2. Remove and set aside to cool.
Mushrooms
1. In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
Mushrooms can be made ahead and reheated in the microwave.
Sauce
1. Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
2. Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.)
3. Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
Serve over Ostrich
Ostrich Steaks
1. BBQ, Grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
2. While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
I topped mine with asparagus spears as well, if you want to make these they are very easy.
I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min’s.
All photo’s taken by me unless otherwise stated.
Here is a recipe I have seen on a few sites, some have all the same ingredients, some vary. I have adapted the recipe for what Ingredients I can get in my part of the world and also for personal taste. It sounds like there are a lot of ingredients, with a lot to do to make it. It is not as a big as it sounds and the end result is gorgeous, with all the flavours really coming together to create a wonderful dish.
Ingredients
4 Ostrich steaks (200g each approx)
Seasoned Rub
1 1/2 Tablespoons Pumpkin seeds (mine were salted you may want to add a little salt to rub if yours are plain.)
1 Inch of cinnamon stick
1/4 Teaspoon black peppercorns
1/2 Teaspoon ground coriander
3 Cloves garlic, quartered
2 Teaspoons Sugar
2 Tablespoons Dark roasted coffee, freshly ground
Sauce
2 Tablespoons Butter, unsalted
2 Tablespoons Shallots, finely chopped
1 Clove garlic, crushed
200g Mushrooms, sliced
2 Cups water
2 Teaspoons Chicken stock granules
1 vanilla bean, split
1 Teaspoon cornflour
1/2 Cup cream
Wild Rice with Asparagus
250g Wild rice
2 Teaspoons vegetable stock granules
Water to boil rice
500g Asparagus
2 Tablespoon fresh parsley, finely chopped
2 Tablespoons grated Parmesan
Method
1. Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.
2. Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder.
3. Rub the mixture onto steaks and refrigerate 2 to 4 hours.
4. Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 – 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce.
5. While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few Min’s per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary.
6. Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks.
Method for Wild Rice with Asparagus Tips
Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the usable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occasion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus in. So I use the stems the next day so as not to just waste them.
1. Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain.
2. Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice.
To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little Parmesan cheese over rice.
All photo’s taken by me unless otherwise stated
