sushi rice Archives

Asian recipes

Tamago gohan (egg rice)

20 minutes

Roast ostrich fillet with mushroom marmalade

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 T butter
450 g whole ostrich fillet
sea salt and freshly ground black pepper, to taste
½ cup good-quality chicken stock
1 T Port
Steamed sushi rice, for serving
Baby spinach or mizuna leaves, for serving

For the mushroom marmalade:

400 g chopped mixed mushrooms
2-3 T butter
1 garlic clove, crushed
1 T brown sugar
1 T balsamic vinegar
2 T Port
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Heat the oil and butter in a pan and brown the ostrich fillet. Season and place in a roasting pan. Pour over the chicken stock and Port. Roast for 5 minutes. Allow to rest for 5 to 10 minutes in a warm place.

3. Slice thinly, spoon over the pan juices and serve with the mushroom marmalade, rice and baby leaves.

To make the mushroom marmalade, fry the mushrooms in the butter over a high heat until brown. Stir in the garlic and sugar. Cook until the sugar is melted and syrupy. Stir in the vinegar and Port and reduce over a high heat until the mushrooms are glazed. Season to taste.

Discover more ostrich recipes here.

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Roast ostrich fillet with mushroom marmalade

Roast ostrich fillet with mushroom marmalade

Ingredients

Method