Thursday, 7 June 2012

Ostrich Salad and a Fruity Dressing with Cabernet Sauvignon Rosé

2 Packets Pine Nuts
1 Packet Dried Cranberries
2 Handful Green Beans
2 Red Onions
15 ml Truffle Oil
10 Ostrich Steaks
30 ml Vanilla Paste
1 Pinch Robertsons Salt and Pepper (To Taste)
10 ml Robertsons Ground Ginger
10 ml Robertsons Ground Garlic
10 ml Robertsons Mixed Spice
10 ml Robertsons Nutmeg
2 Robertsons Star Anise
2 Plums
2 Nectarines
1 Handful Strawberries
1 Handful Gooseberries
15 ml Demerea Sugar
60 ml Balsamic
2 Heads Butter Lettuce
1 Per Plate Boccini Cheese
4 Cloves Garlic
In a saucepan put in half the: strawberries, gooseberries, plums, nectarines, one red onion, star anise, ginger, garlic, mixed spice, nutmeg, boiling water and balsamic. Simmer until reduced and thickening, pass through a sieve and set aside.
Top and tail green beans and half. Blanche in boiling water with salt. Put in a bowl of cold water. When cooled split down the middle and mix with finely sliced red onion, salt and pepper and some truffle oil. Set aside.
In a pan toast off pine nuts until golden brown, add some dried cranberries and salt, then set aside.
Marinade ostrich steaks with salt, pepper, olive oil, vanilla paste, nutmeg ground garlic, ground ginger, mixed spice and olive oil. Grill on a heated grill pan for +-5 minutes on each side, then set aside.
Slice strawberries into quarters and knock out pomegranate seeds.
On a plate place butter lettuce and layer all ingredients ending with ostrich, cheese, strawberry and chicken dressing.