Recipes from Alternative Meats
Four Legged Friends

Chefs Specials

Poached Fillet of Ostrich scented with Horseradish, served with Chargrilled Potato, Tomato and Basil Beignet, Red Wine and Olive Jus

Chefs Specials >>

This week we are featuring a recipe from Jerome Barbancon who is Head Chef at Brockencote Hall, near Kidderminster in Worcestershire.

This lovely family run hotel puts a heavy emphasis on relaxation and comfort, and has been awarded two AA Rosettes in 1999 for their very high standards and imaginative dishes. Jerome has offered us this recipe using Ostrich Fillet, and has kindly made his instructions easy to follow so that we too can produce elegant food for our dinner guests.....go on, give it a try !!

Poached Fillet of Ostrich scented with Horseradish, served with Chargrilled Potato, Tomato and Basil Beignet, Red Wine and Olive Jus.

Ingredients (for 10 people)

10 x 6 oz Ostrich Fillets
1/2 Fresh Horseradish
10 Slices Air Dried Ham
5 Large Maris Piper Potatoes
5 Plum Tomatoes
20 Leaves of Basil (or a bunch)
10 Bosciola Olives
10 Baby Fennel (small)
2 Cloves of Garlic
2 Shallots
2 Aubergines
1lb Wild Rocket
1/2 Litre Red Wine
Extra Olive Oil
1/2 Litre Chicken Stock
50g Fresh Butter

Batter

1 Tbsp Flour
1 Egg White
1 Tbsp Milk
1 Tbsp Cornflour

Method

Wrap the Fillets with ham and horseradish, and then wrap again in cling film, cooking for 10 minutes in 80 degrees C water - leave to rest for at least 10 minutes.

To make the Jus, use some fillet trimming, shallots and garlic, deglazed with red wine and ostrich stock and cook until a smooth consistency is achieved. Finish the sauce with olive oil and a julienne of olive.

To make the chargrilled potato, peel and cut the potato into thick slices, char grill and braise in oven with chicken stock to soften.

To make Aubergine Caviar - slice in half and roast in a hot oven with olive oil and a bouquet garni - mash centre and season when cooked.

Blanche the baby fennel and tomato.

To make the beignet - Put two petals of tomato together with a basil leaf in the middle, dip in the batter mix and then deep fry until lightly golden.

Wilt the rocket slightly in the butter, and get ready to dress the plate.

Jerome recommends the potato top left, 1 quenelle of aubergine caviar on the right, and the ostrich fillet placed on the top of the rocket - finished on top with the beignet and baby fennel. Surround with the previously made jus, and to be really smart, fry some basil and chervil to garnish

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