Ostrich with sweet potato mash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ostrich fillet | |
| 1 | tablespoon | Crushed peppercorns |
| 2 | tablespoons | Oil |
| 200 | millilitres | Red wine |
| 1 | tablespoon | Balsamic vinegar |
| 40 | grams | Butter |
| 2 | Shallots; peeled and halved | |
| 1 | tablespoon | Brown sugar |
| 50 | grams | Wild mushrooms; including oyster, |
| ; shitake, | ||
| ; chanterelle | ||
| Salt and pepper | ||
| 1 | Sweet potato; peeled and diced | |
| 1 | Orange; juice of | |
| 40 | grams | Butter |
| Salt and pepper | ||
Directions
FOR THE MASH
1 For the Mash: Place the diced sweet potato and orange juice in a microwave- proof dish. Microwave on high power for five minutes or until tender. Mash with the butter and season.
2 Heat 1 tbsp oil in a pan, add the shallot halves and lightly brown. Add 50ml red wine and the brown sugar. Cook for another 5-10 minutes.
3 In another pan, simmer the remaining red wine to reduce by half. Add the balsamic vinegar and a knob of butter.
4 Saute the mushrooms in a knob of butter for a few minutes, adding the parsley at the end.
5 Season the ostrich with salt and the peppercorns, and fry in 1 tbsp oil.
Converted by MC_Buster.
Per serving: 1207 Calories (kcal); 93g Total Fat; (75% calories from fat); 5g Protein; 64g Carbohydrate; 175mg Cholesterol; 813mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 1 Fruit; 18½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.