| 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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