| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 1 | Ostrich fillet | |
| 1 | tb | Crushed peppercorns |
| 2 | tb | Oil |
| 200 | ml | Red wine |
| 1 | tb | Balsamic vinegar |
| 40 | g | Butter |
| 2 | Shallots; peeled and halved | |
| 1 | tb | Brown sugar |
| 50 | g | Wild mushrooms; including oyster, |
| ; shitake, | ||
| ; chanterelle | ||
| Salt and pepper | ||
| 1 | Sweet potato; peeled and diced | |
| 1 | Orange; juice of | |
| 40 | g | Butter |
| Salt and pepper |
INSTRUCTIONS
FOR THE MASH 1 For the Mash: Place the diced sweet potato and orange juice in a microwave- proof dish. Microwave on high power for five minutes or until tender. Mash with the butter and season. 2 Heat 1 tbsp oil in a pan, add the shallot halves and lightly brown. Add 50ml red wine and the brown sugar. Cook for another 5-10 minutes. 3 In another pan, simmer the remaining red wine to reduce by half. Add the balsamic vinegar and a knob of butter. 4 Saute the mushrooms in a knob of butter for a few minutes, adding the parsley at the end. 5 Season the ostrich with salt and the peppercorns, and fry in 1 tbsp oil. Converted by MC_Buster. Per serving: 1207 Calories (kcal); 93g Total Fat; (75% calories from fat); 5g Protein; 64g Carbohydrate; 175mg Cholesterol; 813mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 18 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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