Moving on to the oo-travaganza round two and it was yet another new meat to our kitchen: ostrich. Now I’ve heard great things about this strange bird and it’s more and more in vogue in recent years, but still I had no idea what to expect: is it a bird, no it can’t fly, is it red meat, no it’s ostrich! And a riot of flavours to go along with it: bring it on! (My mother would be proud, once fussy eater reformed).
For the marinade:
Garlic clove crushed
1 tbsp chopped fresh rosemary
½ preserved lemon, flesh only chopped
2 tbsp olive oil
Pinch saffron threads
1 tbsp chopped fresh thyme
2 x 200g ostrich fillets
3 tbsp butter
3 tbsp brown sugar
1 tbsp lemon juice
6 small parsnips
For the sauce:
125ml red wine
250ml chicken stock
75g pomegranate seeds
60g fresh raspberries
2tbsp Grenadine (we skipped this)
1 tbsp butter
Green pea and artichoke mash
(Fry ½ onion and 2 crushed garlic cloves in butter, add 250g green peas, 250g canned artichoke hearts. Cook for 10mins. Add 125ml coconut cream, simmer for 20 mins, season, blend)
Herbed sweet potato mash
(Boil 500kg cubed sweet potato. Fry 1 crushed garlic clove then add ½ tsp oregano, ½ tbsp thyme, ½ tbsp coriander, ½ tbsp tarrogan, cook til fragrant. Mix in sweet potato, add 150ml milk, simmer for 10, season then mash, mash, mash.)
Garlic potato mash – normal mash with lots of lovely roasted garlic. Remember its ok as long you both eat it. Nice and wiffy.
It’s probably easiest to make these three first and then re-heat a bit.
For the ostrich – mix marinade ingredients and let the ostrich soak it up for 2 hours or so.
Heat butter, brown sugar and lemon juice in saucepan, til melted and dissolved. Bursh over parsnips and pop them in the oven at 200 degrees for 30mins, brush regularly with butter and sugar.
Take ostrich out the marinade and heat marinade over high heat until sizzling, add the wine and stock and reduce. Lower heat to add your fruit and cook for 5 mins. Let it cool down a bit before giving it a whiz in the blender. Strain with a fine sieve into a new saucepan and reduce for a further 5 and then cover to keep warm.
Fry the ostrich to taste – we had ours beautifully rare and tender.
On the plate, here’s the tricky bit for the full fine service look, top with each of the mashes in turn, in flavour, white, orange, green and steady hand arrange parsnips around the stack. Pour sauce around the base and voila. It’s very moor-ish (sorry). ‘Specially that green mash…