Wattleseed seasoned ostrich fillet
Wattleseed seasoned ostrich fillet
Whipped cows curd
400g cows curd
1 clove garlic
Seasoning
150ml Anchor Cream
3 sprigs thyme
Warm the cream in a pan with thyme and garlic. Leave to cool to let flavors infuse. Pass off the garlic and thyme and pour Anchor cream into blender. Add cows curd to the mixture and blitz well. Check seasoning. Pour into stainless container to chill and set.
Ostrich
4 ostrich back fillets trimmed
Seasoning
Canola oil
Wattle seed
Praline
300g sugar
100g peeled hazlenuts
1 Caramelize sugar in a pan. Place hazelnuts on a silpat
mat. Pour over sugar and leave to cool totally. Blitz
in robo coupe until bread crumb in appearance. Remove any
large clumps of caramelized sugar.
2 Trim ostrich fillet of any sinues. Roll in wattle seed and
sear in a pan with canola oil. Roast for 2-3 mins at 200 C in
the pan. The meat should be still fairly rare. Rest and
sprinkle on a little more wattle seed. Slice each fillet into
four pieces.
3 Plate and garnish with herb flowers, freeze dried raspberry,
savory chocolate, pomegranate molasses and quenelles of cow's
curd.
