Pan Roasted Ostrich With Crispy Sweetbreads Salsify Puree Potato Puree Oven Dried Tomatoes Pencil Asparagus Enoki Mushrooms And Glace Des Medoc Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside.
• Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

Steps:

• Trim the bottom inch or two off the asparagus.
• Cut spears in half crosswise.
• Heat olive oil in a large heavy skillet.
• Add asparagus.
• Toss well.
• Sprinkle with salt and garlic.
• Toss well for one to two minutes.
• Serve hot or at room temperature.

Steps:

• Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
• Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Steps:

• 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
• 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
• 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
• 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
• 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
• 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
• 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
• Directions
• 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
• 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
• 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
• 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
• 5. Finish the sauce with chopped tarragon and minced shallots before serving.
• To Finish the Sweetbreads:
• 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
• 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
• 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
• 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
• Assembly:
• 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
• 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
• 3. Finish the plate with the petite lettuces and shaved radishes.

Steps:

• For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed.
• For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes. Remove from the bags and pat dry. Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
• If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
• For the vegetables: Saute the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
• To assemble, place a small pool of salsify puree in the center of a plate. Spoon a small pile of the vegetable mixture into the center of the puree. Rest the escolar atop the vegetables. Top with shaved truffles if available.

Steps:

• Roughly crush peppercorns in a mortar. Set aside.
• Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
• Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

Steps:

• Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
• Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
• Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
• When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
• I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
• This freezes well, too.

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:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Steps:

• Preheat the oven to 250°F Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat; add water to the pan.
• Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours.
• Turn over the meat and stir the onions into the jus. Cover and roast for 1-2 hours more or until fork tender, spooning the jus over the meat every 15 - 30 minutes. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes.
• Carve the meat thinly against the grain and serve with the juices from the roasting.

Steps:

• Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's).
• Remove and set aside to cool.
• Mushrooms.
• In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
• Mushrooms can be made ahead and reheated in the microwave.
• Sauce.
• Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
• Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.).
• Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
• Serve over Ostrich.
• Ostrich Steaks.
• BBQ, grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
• While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
• To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
• I topped mine with asparagus spears as well, if you want to make these they are very easy.
• I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.