| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
|
|
Polenta/millepuff |
|
|
Boiling water – twice the volume of |
|
|
; polenta/millepuff |
|
|
Ostrich meat |
|
|
Crocodile meat |
| 3 |
|
Cloves garlic |
| 1 |
tb |
Capers |
| 1 |
tb |
Anchovies |
|
|
White wine vinegar |
| 1 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 4 |
|
Floz olive oil |
| 1 |
lg |
Bunc coriander |
INSTRUCTIONS
SALSA VERDE
Put the polenta/millepuff in boiling water until puffed up and semi-set.
Add seasoning.
Mix all the other ingredients in a food processor and process until a
chunky, tangy sauce. Oil the meats and chargrill for around five minutes or
until lean and tender. (Crocodile takes less time to cook than ostrich.)
Slice the millepuff and serve with the meat. Add sauce to the meat and
millepuff and serve with a sprig of coriander.
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