Ostrich Steaks With Prawns And A Roasted Garlic Sauce Recipes

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 10 ingredients; mix well. Add meat to marinade and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. Drain and discard marinade. Broil or grill, covered, over medium heat for 5 minutes. Turn and cook 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; and well done, 170°).

Steps:

• Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
• Crush spices and garlic using a blender or mortar and pestle.
• Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
• Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
• Remove and allow to rest for 10-15 minutes before carving.
• Sauce.
• Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
• Whisk in butter and thicken with gravy granules, serve over meat.
• Serves 3-4.
• To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.

Steps:

• Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.
• Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder.
• Rub the mixture onto steaks and refrigerate 2 to 4 hours.
• Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 - 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce.
• While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few min's per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary.
• Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks.
• Method for Wild Rice with Asparagus Tips.
• Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the useable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occassion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus inches So I use the stems the next day so as not to just waste them.
• Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain.
• Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice.
• To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little parmesan cheese over rice.