Roast Ostrich Fillet with Mushroom Marmalade
Recipe by Phillippa Cheifitz. Serves 4. Difficulty: Easy. Dietary considerations: Fat conscious, Health conscious, Heart friendly. Wine / spirit pairing: Doran Pinotage 2012. Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
| 1 T | olive oil | |
| 1 T | butter | |
| 450 g | whole ostrich fillet | |
| to taste | sea salt and freshly ground black pepper | |
| 0.5 cup | 120 ml | good-quality chicken stock |
| 1 T | Port | |
| — | steamed sushi rice, for serving | |
| — | baby spinach or mizuna leaves, for serving | |
| 400 g | chopped mixed mushrooms (for the mushroom marmalade) | |
| 2-3 T | butter | |
| 1 | garlic clove, crushed | |
| 1 T | brown sugar | |
| 1 T | balsamic vinegar | |
| 2 T | Port |
Instructions
Preheat the oven to 180°C.
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. 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.