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Archive for the ‘Ostrich’ Category

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.

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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.

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I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. Check out the size of them.


Huge Crab Legs

O.K. so you can see, I got a lot of crab from these puppies, I am going to have to guess the amount of crab I used for the stuffing.

The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion.

Ingredients

1x800g Ostrich Fillet, or beef if making with that
Olive oil
5 Pancetta rashers

Stuffing

2 Tablespoons olive oil
3 Green onions, sliced thinly
3 Garlic cloves crushed
1 Celery stick, chopped finely
1 Teaspoon Cajun seasoning
4 Tablespoons water
1 Teaspoon fish stock granules
350-400g Lump fresh crab meat (I am guessing on weight so please adjust.)
3-4 Tablespoons breadcrumbs
1 Tablespoon parsley, finely chopped

Sauce

2 Tablespoons whisky
200g mushrooms, stems removed, sliced thinly
1 Tablespoon butter
1 Clove garlic, crushed
1 Tablespoon lemon juice
1 Teaspoon Worcestershire sauce
1 Teaspoon beef stock granules
2 Tablespoons whisky, extra
11/2 Teaspoons cracked black peppercorns
1 Teaspoon Dijon mustard
250ml Cream
11/2 Tablespoons fresh tarragon, chopped finely
11/2 Teaspoons cornflour

Method

1. Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.

2. Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.

3. Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.

4. Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min’s for medium rare to medium.

Allow to rest before carving.

Sauce

1. De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.

2. Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.

3. Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.

I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.

To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

All photos taken by me unless otherwise stated.

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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.

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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

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This sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat.

Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don’t worry about the recipe amount.

I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you’ve made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.

4 Ostrich steaks, 175-200g each

For the Butter

500g soft unsalted butter
30g tomato ketchup
1 Tablespoon Dijon mustard
1 Tablespoon capers
2 Shallots, Chopped
20g curly leaf parsley, chopped
20g chives, chopped
1 Teaspoon dill
1/2 Teaspoon marjoram
5 tarragon leaves
Pinch of ground dried rosemary
1 clove garlic, chopped
4 anchovy fillets, chopped
1 Tablespoon of brandy
1 Tablespoon Madeira
3/4 Teaspoon Worcestershire sauce
1/2 Teaspoon paprika
1/2 Teaspoon mild curry powder
Pinch of cayenne pepper
1/2 Teaspoon ground white pepper
Zest of half a lemon
Zest of half an orange
Juice of 1 lemon
1 Teaspoon sea salt

Method

1. Remove butter from refrigerator 30 minutes before using.

2. Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.

3. Add Puree to butter and combine well.

4. Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.

5. Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.

Remember

If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.

For the Ostrich

1. Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 Min’s a side for medium rare/ medium or until cooked as desired.

Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.

2. Remove from oven or pan and allow to rest 5 Min’s. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.

To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.

All photo’s taken by me unless otherwise stated.

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I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely flavour of the meat to come through but I thought I would try something different last night. Ostrich meat is similar to beef in cooking times and what goes well with it, I thought I would try black truffles as I make this with beef and it is great. It was very yummy here is the recipe.

Ingredients

Olive oil
Butter
4 Ostrich Fillets
11/2 Tablespoons onion, finely chopped
2 Cloves garlic, crushed
80g Mushrooms, chopped into pieces (about a cup)
4 Bacon rashers, chopped
1 Teaspoon tomato paste
11/2 Tablespoons parsley, finely chopped
2 Teaspoons cream
4 Large leek slices
pepper to taste

For the Sauce
1/2 Cup Madeira
1/2 Cup water
1 Teaspoon Beef stock granules (I use quite a dense stock so you may have to adjust according to what you use.)
1 Teaspoon cornflour
2 Tablespoons black truffles, finely chopped (you can’t always get fresh all year round where I live, so I buy dried and they work just as well, when fresh is not possible.)
pepper to taste

Method

1. Cook chopped bacon in a small pan until browned, drain on absorbent paper.

2. Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.

3. Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.

4. Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min’s for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.)

For the Sauce

1. Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.

To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.

All photo’s taken by me unless otherwise stated.

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