Name: Seared tofu with sushi rice
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the sushi rice: ,rice vinegar 2T,sugar 1T,salt ½t,sushi rice 200g,water 1½cups,For the greens: ,Woolworths baby pak choi, split lengthways 200g,Tenderstem broccoli tips 125g,For the wasabi dressing, whisk: ,wasabi 2–3t,Asian Everything Soya Sauce 3T,rice vinegar 3T,sunflower oil 4T,sesame oil 2T,honey, to taste ,For the seared tofu: ,Woolworths firm tofu carton 1 x 349g,sunflower oil 1T,To assemble: ,pickled ginger ¼cup,baby spinach 100g,nori sheet 1

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Seared tofu with sushi rice

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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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