I dedicate this post to Ovarian Cancer Awareness. Continue reading under the photos.
Ostrich is an extremely healthy meat, loaded in protein and vitamins, low in fat. It is tender and tasty on its own and delicious served with sauces like a mustard sauce or even a sweeter orange sauce. Served with bright green and yellow coloured vegetables like broccoli and carrots, you’ll have a visually appetizing as well as healthy meal.
Ostrich strips with mint carrot salad.
- 4 pieces of ostrich, cut from the steak, about 3 cm thick.
- whole peppercorns
- caraway seeds
- fleur de sel or kosher salt
- 3 carrots
- chopped fresh mint
- chopped fresh Italian leaf parsley
- freshly squeezed lemon juice
- olive oil and/or coconut oil
- toasted walnuts
- créme frâiche
- grated cheddar cheese
- Peel the carrots and then peel into thin ribbons with the peeler.
- Finely chop the mint and parsley, add to the carrots along with the walnuts, lemon juice and olive oil. Mix together lightly.
- Steam the broccoli, dry and turn out into a 4 ramekins. Top each with a teaspoon of créme frâiche, sprinkle with cheese and brown under the grill until the cheese has melted. Season with salt and pepper.
- Crush the peppercorns and caraway seeds together in a mortar and pestle. Rub some oilve oil onto all sides of the ostrich fillets, cat entirely with the crushed pepper mixture and leave in the fridge for an hour.
- Heat some coconut oil or olive oil in a pan, and fry the pieces of ostrich about 4 minutes on each side for a medium rare fillet. Slice each piece into strips, season with fleur de sel/kosher salt and serve immediately with the broccoli gratin and the carrot salad on the side.
- Variations on the carrot salad: Instead of ribbons, cut into julienne, grate or cut into thin spaghetti. Substitute walnuts for dry roasted pine nuts. Add a teaspoon of honey to the lemon, olive oil dressing.
Serves 4 people
…just had my monthly facial and pedicure…
O Foods for Ovarian Cancer Awareness Month
September is Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchenand Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the:
Ovarian Cancer Research Fund
From the Ovarian Cancer Research Fund:Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67. The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.
The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.
10 thoughts on “Ostrich strips with broccoli gratin and mint carrot salad.”
I have never had Ostritch meat.
Few years back my siste rin law went for holiday in S.Africa and she said it was delicious.
I’ve never had ostrich either, but I’d certainly try this at your place! Thanks so much for participating 🙂
We have the Ostrich’s cousin here in Oz. probably tasts the same. It is the Emu .Cheers Rosemary
Beautiful. I love Ostrich. What a wonderful dish for this event.
Thanks for this sobering reminder… And the humour to lighten the load just a little bit… the facial & pedicure!
Your My French Kitchen photos are so beautiful – mouth watering! Oh – I wish I could live next door to you, Ronell!!
I love the composition of that photo, and that fork is beautiful!
What a great cause – and a great recipe. I find ostrich can be a bit heavy – it is such a dense meat – but I adore ostrich sausage and mince. Love the carrot salad too!
How to grill the perfect medium ostrich steak.
I am from Oudtshoorn at work in a Guest House near the ostriches…. see them every day…. said I would never never ever ever eat ostrich fillet and boy I missed a lot.
You must the the fillet and pour over some basting sauce about half a cpu, only 15 minutes before frying or bbq it. I like to barbeque it and do it like this.
The coals must be warm to hot. Put the steak on and turn after one minute. then one minute on the other side. then 3 minutes on each sie. This is for a 200gram piece. It will be red and juicy and tastes better that beef steak.
The fillet will become dry the longer you bbq it.
Try it and you will love it.
I also make a mushroom or pepper sauce with it to compliment the taste.
я думаю: восхитительно!!
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