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Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

30 minutes

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

By TASTE

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

Mushrooms:

6 large black mushrooms
3 tablespoons basil pesto
1 tablespoon crushed garlic
1 packet chives, chopped
1 packet parsley, chopped
Fleur de Sel salt and black pepper to taste
Olive oil

Ostrich fillet:

1 packet ostrich fillet cut into thin strips (4 – 5 steaks)
Olive oil
1 tablespoon balsamic vinegar
Fleur de Sel salt and black pepper to taste
1 tablespoon crushed garlic
1 packet parsley, chopped
1 tablespoon soya sauce

Roasted tomatoes:

5 Rosa tomatoes for each mushroom
Olive oil

To assemble:

1 packet of watercress
1 packet of pine kernels
Black pepper to taste

Method

Preheat the oven to 180°C

Combine all the ingredients on top of the mushrooms and place in baking dish. Bake for 20 minutes.

Fry fillet strips in cast iron pan with olive oil until the fillet is medium rare. Add the rest of the ingredients and stir through.

Roast at 180°C until skin bursts.

Arrange mushrooms on a plate with the ostrich strips on top and then the tomatoes.

Add the pine kernels, watercress and black pepper.

Serve with extra virgin olive oil and balsamic vinegar.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Tomato, mozzarella and olive tart

Calamari steak with caponata

Pizza with mozzarella, olives, anchovies and capers

Green vegetable pasta with herb pesto

Marinated baby marrow summer salad with salsa verde croutons

Asparagus, baby marrow and mushroom salad

Fold-over pizza

Pan-roasted snoek with tomato and lemon creme fraiche

Pork meatballs poached in coconut broth

Watermelon and feta salad with basil-infused oil

Smoked trout with sweet peppers served on a bed of fresh herbs

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

Lavender Hill mushroom surprise with ostrich fillet and roasted tomatoes

Ingredients

Method