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Ingredients

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Ostrich Fillets

  • Ostrich Fillet 400 g
  • Coriander powder 5 ml
  • Cumin powder 5 ml
  • Cracked black pepper 5 ml
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    5 ml
    Added to cart: Robertsons Chicken Spice
  • Butter 55 ml

Chocolate Chilli-Mole Sauce

  • 2 Ancho chillies
  • 1 Guajillo chilli
  • 1 Sliced white bread (cubed)
  • Cinnamon stick 1 pc
  • 1 Clove
  • 50 g Hazelnuts/ Peanuts
  • White sesame seeds 10 ml
  • 1 Brown Onion (finely chopped)
  • Hazelnut oil 15 ml
  • Butter
  • 1 Clove of garlic
  • Coriander seeds 5 ml
  • Robertsons Origanum
    Robertsons Origanum
    15 ml
    Added to cart: Robertsons Origanum
  • Robertsons Paprika
    Robertsons Paprika
    15 ml
    Added to cart: Robertsons Paprika
  • Tomato (chopped) 1 pc
  • 500 ml Organic chicken stock
  • 100 g Lindt dark chocolate (70%)

Cabbage & Cranberry Gel

  • 1 small Purple cabbage
  • Caraway seeds 15 ml
  • Honey 45 ml
  • Cranberries 60 g
  • Red wine vinegar 45 ml
  • Water (as needed)
  • Agar agar 2.5 ml
  • Xantham gum 5 ml

Potato Puree

  • Potatoes (diced) 3 pc
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 ml
    Added to cart: Robertsons Veggie Seasoning
  • Butter
  • Milk 200 ml
  • Crème Fraîche 30 ml

Preparation

  1. Ostrich Fillets

    • Season the ostrich fillets, wrap and shape into a cylinder using cling film and tinfoil. Refrigerate for at least 2 hours or overnight.
    • Bring to room temperature, then seal the meat in a very hot frying pan with a little extra virgin olive oil and teaspoon of butter.Allow to rest, covered in tinfoil for at least 10 min before serving.
  2. Chocolate Chilli-Mole Sauce

    • Pan fry chillies in a dry pan for a couple of seconds, then place in a small bowl covered with warm water.
    • Fry the bread, cinnamon, clove and hazelnuts in a dry pan until fragrant. Add sesame seeds and grind into a powder.
    • Sauté onion in hazelnut oil and butter until translucent. Add garlic, coriander seeds, dried spice mixture, chillies,Robertsons Origanum, Robertsons Paprika and tomato and fry for 2 min over medium heat. Add chicken stock and reduce for 3 min on medium heat.
    • Blend until smooth, then bring to a simmer in a pan. Turn off the heat, add chocolate and stir until melted and thickened. Set aside
  3. Cabbage & Cranberry Gel

    • Add cabbage, caraway seeds, honey, cranberries and vinegar to a saucepan and add enough water to just cover the cabbage.
    • Bring to a boil and cook for 2 min, then add the agar agar and xantham gum and simmer for another min. Place in a blender and blend until smooth. Set aside to set (about one hour). Once set, pass through a fine mesh sieve. Set aside.
  4. Potato Puree

    • Boil potatoes in water andRobertsons Veggie Seasoning until soft. Drain and return potatoes to the pan and dry fry for a min to get rid of any excess moisture.
    • Pass through a potato ricer then back into the pan. Add butter, milk and crème fraiche and mash with a spatula, being careful not to over work the potatoes.

    To Plate:

    • Place mash onto a plate, topped with seared ostrich. Pour the chocolate mole sauce around the plate, then finish off with the cabbage cranberry gel.

Ingredients

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Preparation