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Ostrich Stir Fry with green beans and
chilli (Serves 2) |
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you will need.... |
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1-2
Ostrich Steaks, cut into 1/4" strips |
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1
Clove of garlic, crushed |
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1/4
fresh ginger, finely grated |
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1
medium onion, diced |
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100g
green beans, sliced |
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100g
baby corn |
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1
large red chilli, chopped |
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1
tablespoon soy sauce |
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1/2
teaspoon Chinese 5 spice |
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1-2
tablespoons oil |
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Heat half the oil in a large pan or wok. Stir fry the onions,
beans, baby corn and chilli until just tender. Remove vegetables from the pan. Heat the
remaining oil and toss in the strips of Ostrich meat. Cook fast, stirring all the time for
30 seconds until the juices begin to break through the surface of the meat. Add the
garlic, ginger, soy sauce and Chinese 5 spice and cook for a further 10 seconds before
returning the vegetables to the pan. Serve immediately with noodles.
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Ostrich Fajitas with
avocado dip & sour cream (Serves 4) |
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You will need.... |
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4 Ostrich Steaks cut into 1/4" slivers |
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1 large onion, sliced |
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2 peppers, 1 red 1 green sliced |
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2 cloves garlic, crushed |
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2 tablespoons oil |
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1 teaspoon cajun spices |
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Juice of 1 lime or lemon |
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2 Avocados |
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2 tablespoons mayonnaise |
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1 small pot sour cream |
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A
small bunch chives, chopped |
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12 soft floury tortillas or pancakes |
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First prepare the sauces to accompany the fajitas. Mash the avocado
with some lemon juice and mayonnaise. Cover with cling film until needed. Add some chopped
chives to the sour cream. Warm tortillas gently. Heat half the oil in a large skillet or
frying pan and cook the sliced onion and peppers until beginning to soften and colour.
Turn up the heat and add the remaining oil and toss in the Ostrich meat. Stir fry briskly
to seal the slivers on all sides for about 20 seconds. (Depending on the size of the pan,
this may need to be done in two batches). Add the cajun spices and lime juice and continue
to cook until red juice begins to prick through the surface of the meat. Serve the Ostrich
and pepper mixture immediately from the pan with the warm tortillas and avocado and sour
cream sauces. (Each diner should take a tortilla and add a
spoonful of the meat mixture and the sauces then roll up into an envelope shape to eat). |
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Ostrich Wellington with
plum sauce |
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You
will need.... |
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4 100g fillets of Ostrich |
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1 tablespoon light olive oil |
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1 small onion, finely chopped |
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100g mushrooms, finely chopped |
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1
clove garlic, crushed |
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1 tablespoon fresh marjoram or thyme, chopped |
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Salt
& black pepper |
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1
packet filo or puff pastry |
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25g
melted butter |
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Plum
Sauce: |
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1 small onion, chopped; 1 tablespoon
oil; 4 good sized plums, chopped; 1 tablespoon balsamic vinegar;
pinch of sugar; salt & pepper; 150ml water or
fruit juice. |
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Fry the onion garlic and mushroom in the oil until soft. Add the
herbs and seasoning and leave to cool. In a hot pan, fry the Ostrich steaks quickly just
to sear the outside - no more than 10 seconds each side. Take out and cool. |
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Roll out the puff pastry until about 1/8" thick.
Cut into 4 equal sized squares or rectangles. If using filo use 2 layers for each Ostrich
steak. Put a seared steak on each square of pastry. Add a spoonful of the mushroom mixture
and fold the pastry over to make a parcel. Brush with melted butter and bake in a hot oven
for 10 minutes 450F, 230C, gas mark 8. |
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For the sauce, heat the oil and cook the onion until
soft. Add the plums and continue to cook until it begins to pulp. Add the balsamic and
fruit juice, or water. Simmer for 10 minutes, season to taste and strain through a sieve.
Serve separately. |
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Mediterranean
Ostrich with sun dried tomatoes & peppers (Serves
4) |
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you will need.. |
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2-3 Ostrich steaks cut into slivers |
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3 peppers-1 red, 1yellow, 1 green |
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4 tablespoons oil |
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2 tablespoons sun dried tomato puree |
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1 clove garlic, crushed |
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salt & a few drops Tabasco |
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Cut the into 1/4" slices then cut the slices into long strips
about 1/4" wide (they should look like potato chips in size!). De-seed and cut the
peppers into the same size strips. |
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In a large bowl, mix the oil, sun dried tomato puree,
Tabasco and salt together. Add the peppers and Ostrich meat and toss well to coat. (Leave
for 1/2 hour if you have time). |
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Heat a large non-stick frying pan and toss in half the
mixture. Cook briskly until the peppers begin to soften, about 3-4 minutes. The Ostrich
will be cooked by the time the peppers are ready. Remove from the pan and repeat with the
second half of the mixture. |
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Dish up the Mediterranean Ostrich mixture and serve
with rice, potatoes or tucked into pitta bread pockets. |
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Ostrich Steak with coriander,
red wine, orange and redcurrant jelly (Serves 4) |
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You will need.... |
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4 Ostrich steaks |
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1 tablespoon
light olive oil or vegetable oil |
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1 glass red wine |
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1 orange, grated rind and
squeezed juice |
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1 teaspoon coriander
seeds finely crushed |
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1 tablespoon redcurrant
jelly |
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salt & pepper |
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coriander leaves to
garnish |
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Heat the
oil in a pan to medium hot. Cook the steak for no more than 2 minutes each side. Take the
Ostrich out of the pan and keep warm. Pour in the glass of red wine and add the crushed
coriander seeds, orange rind, orange juice and redcurrant jelly. Bring to the boil and
reduce until the sauce becomes thick and syrupy. Season to taste. |
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Serve the Ostrich with sauce poured around. Garnish with coriander leaves. |
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A
Creamed mash of vegetables.... |
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2
potatoes peeled and diced; 2 parsnips peeled and diced; 2 carrots
peeled and diced seasoning; 25g butter; 2 tablespoons cream. |
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Put all
the diced vegetables in a pan, cover with cold water and bring to the boil. Simmer the
vegetables until soft then drain and mash adding lots of seasoning, butter and cream. |
