Ostrich Casseroles

Ideas for Ostrich Casseroles ... use a red meat that is low in fat and cholesterol to make healthy winter casserole dishes.


Ostrich Winter Casserole


Ingredients:

675g Ostrich Diced Rump Steak
2 Onions - Sliced
1 Clove of Garlic - Crushed
2 tablespoons Flour
2 tablespoons Oil
150ml Stock
300ml Red Wine
1 tablespoon Fresh Sage - Chopped or 1 teaspoon Dried Sage
100g Button Mushrooms - Peeled
Salt and Pepper

Method:

Season the flour with salt and pepper then place the diced meat in the flour.

Heat the oil and cook onions gently until softened.

Stir in the meat and cook until brown.

Put in garlic, stock, wine and sage and bring to the boil. Simmer in oven for 2-3 hours.

When ready stir in the mushrooms and cook for 15-20 minutes.

Serve with rice or creamed potatoes and seasonal vegetables.



Ostrich and Plum Casserole


Ingredients:

400g Ostrich Rump Steak
25g Butter
1 tablespoon Vegetable Oil
2 teaspoons Plain Flour
1 Medium Onion - Skinned and Chopped
2 Cloves
1 Bouquet Garni
150 ml Port
450g Plums - Destoned
Grated Nutmeg
Salt and Pepper


Method:

Heat the butter and oil in a casserole. Coat the Ostrich Meat in flour and lightly fry until brown, then remove.

Fry onions until brown and soft. Place the Ostrich Meat in pan and add the bouquet garni, cloves and port, then arrange the plums over the top.

Cover with a lid and bring to the boil then transfer to oven to simmer for two hours. Remove meat onto a warm serving plate. Boil juices to thicken and season with nutmeg, salt and pepper.

Pour over the Ostrich Meat and serve.

How simple and yet exotic this dish appears!! The gentle smoked flavour of the Ostrich compliments the asparagus perfectly.....

Smoked Ostrich

Asparagus Spears wrapped in
Traditional Smoked Ostrich with a Red Pepper Dressing


Ingredients - Four Servings:

12 asparagus spears
2 small cloves garlic
12 slices of Smoked Ostrich
3 tablespoons olive oil
3 red peppers
6 tablespoons balsamic vinegar
1 red onion
1 tablespoon sugar
Salt
Freshly ground black pepper
Fresh parsley to garnish

Method:

Steam or microwave the asparagus spears until cooked but firm, leave to cool.
Heat oven to 200o C.

Cut peppers in half, clean and remove seeds and stalk, slice and place on an oiled baking tray. Peel and dice onions and garlic and place with peppers and mask with a little olive oil, sprinkle with sugar and roast in the oven until brown and soft.


When cooked place the peppers, onion and garlic into a food processor and blend to a smooth liquid. Pass liquid through a sieve and add the balsamic vinegar, season to taste, mixing well, and refrigerate.


Wrap three asparagus spears in the smoked ostrich and place on a plate with seam down. Spoon on the pepper dressing and garnish with sprigs of parsley.

Serve with melba toast.

Barolo Poached Ostrich Fillet with Celeriac Puree

Ingredients - Serves 4

2 Celeriacs
6 cloves of garlic, whole, peeled
Sea Salt and freshly ground Black Pepper
1 small bunch fresh Thyme
4 Ostrich Fillet Steaks - 6 to 8oz
6 Whole Peppercorns
1pt chicken stock
100g Butter
Half bottle of Barolo (or other full-bodied red wine)

Method

Peel the celeriac down to the white smooth flesh. Cut into rough 2cm cubes. Half fill a large saucepan with salted water and bring to the boil. Take another pan which will fit the 4 steaks later and add the chicken stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring this to the boil and then reduce the heat to a gentle simmer.

Add the celeriac to the boiling water, cover with a lid and boil furiously for 15 to 20 minutes until tender. Place the 4 steaks side by side in the simmering wine and stock, ensuring they are well covered by the liquid. When cooked to your liking, remove to a warm plate, cover and leave them to rest while you drain the celeriac in a colander. Place it back in the pan adding half the butter, mash to a puree and season well to taste.

To make a sauce use 2 wine glasses full of the poaching liquor and bring this to a fast boil. Then, remove the thyme, peppercorns and mash up the garlic which should be soft and sweet. Allow to boil for a couple of minutes then remove from the heat, season to taste and add the rest of the butter. Do not re-boil. Serve each steak with some mash and a drizzle of sauce.

Simple Pan Fried Ostrich ...

This is fast food ... but oh so healthy! If you have never eaten ostrich before, this is the way to savour the tender, succulent meat at its best. The low fat content naturally means that cooking should be quick and the meat should be served pink - it is far better to undercook than overcook an ostrich steak. We personally do cooking demonstrations using nothing more than olive oil, a little sea salt and freshly ground black pepper - and with a quick flash fry the public can see and taste for themselves this delicious delicacy. Here are some more ideas which are just as simple to prepare and do present a lovely dish.

Ostrich Fillet Steaks
with Nutmeg Creamed Spinach


Ingredients - (Serves four)

2 Ostrich Fillet Steaks
2 portions of Fresh Leaf Spinach, Grated Nutmeg,
4 tablespoons Natural Yoghurt,
Olive Oil and Seasoning

Method
Prepare Spinach for cooking and steam. Puree and add seasoning, grated nutmeg and yoghurt. Reheat but do not boil.
Place olive oil into frying pan and heat to smoking.
Cook Alternative Meats "Ostrich Fillet Steak" to medium rare which will retain the tenderness and natural succulence of the fillet.

Season and serve surrounded by creamed spinach, with sauté potatoes.


Ostrich Steaks in Orange Glaze with Kiwi Fruit

Ingredients - Serves 4:

4 Ostrich Fillet Steaks
1 Large Onion
2 Kiwi Fruit
2 teaspoons Oil
1 tablespoon Clear Honey
Strips of Orange Zest & Watercress to Garnish


Method:

Grate the zest from half of the orange.
Cut the orange in two along the grated half and squeeze the juice from the grated half and reserve the juice and zest.
Separately cut the second half into four crescents and reserve.
Peel the kiwi fruit and cut them into four slices.
Place some oil in a pan and fry the ostrich steaks for approximately 3 minutes in hot oil to
medium rare brown on both sides.
Remove from the heat and place the steaks onto a warm plate and keep warm.
Grate the onion into the frying pan and brown lightly.
Add the honey and stir in when it darkens slightly and the reserved orange juice and zest and stir until syrupy.
Add the ostrich to the pan and the orange wedges and kiwi fruit.
Toss them in the glaze and when coated arrange on a warm dish and pour the remaining glaze over the meat.
Garnish with watercress.

This Recipe is taken straight from the Menu of the Crown & Sceptre Pub/ Restaurant, Bromyard, Hereford
The owners Nik & Kay, along with their friend and chef; John Elston have recently taken over and have completely transformed it. Turning the Crown & Sceptre into a Mecca for local and not so local produce cooked imaginatively to perfection.


Char grilled Ostrich Steak served with Voisin Potatoes & Crowns own Balsamic Cream Sauce

8 Potatoes, peeled & washed
6oz Parmesan Cheese, grated
8oz Butter
100 ml Balsamic Vinegar
100 ml Double Cream
4 Shallots
1 Bay Leaf
Alternative Meats Ostrich Steak
Chives as garnish

1. Make “Voisin Potatoes”; Slice thinly (2-3mm) 8 potatoes & melt 8oz butter. Layer Potatoes, Parmesan in an Oven proof dish, pour over melted butter. Season with pepper only and bake in a pre- heated oven to 180 c for 20- 30 minutes until potatoes are cooked.
2. Making Balsamic Cream sauce; Roughly chop Shallots & soften on a low heat in tablespoon of oil. Add 100 ml Balsamic Vinegar & reduce to one third. Add double cream & heat through. Pass through a sieve and season to taste.
3. Season Steak to taste. Place on a hot, oiled griddle pan & cook to taste.
4. Cut the Voisin Potatoes with a pastry cutter and place on plate pour ‘Crowns own Balsamic Cream sauce around potato. Cut steak into five slices and place on sauce, around potato. Place chives on top of potato cake to make it look like it came from the Crown & Sceptre!


The Crown & Sceptre
Sherford Street
Bromyard
Hereford
HR7 4DL Telephone 01885 482441

Ostrich Stir Fry

Ostrich Stir Fry


This is a light dish with elegant flavours and healthy ingredients.


Ingredients - Serves 4

350g Ostrich Steak
2 tablespoons Soy Sauce
2 tablespoons Dry Sherry
2 tablespoons Fresh Orange Juice
2 Spring Onions - Sliced
1 Clove of Garlic - Crushed
2 tablespoons Sesame Seed Oil
1 Red Pepper - Cored, Deseeded and Sliced
175g Mange Tout Peas - Topped, Tailed and Halved
100g Button Mushrooms - Sliced
253g Beansprouts
2 tablespoons Sesame Seeds - Roasted


Method:

Cook the ostrich strips in sesame seed oil for two minutes.

Add the mushrooms, pepper, crushed garlic, spring onion, and orange juice.

Add the sherry, and finish with the mange tout peas, beansprouts, and roasted sesame seeds.

Add the Soy Sauce before serving