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