hi i'm dean either and welcome to tipsy
time
hi guys and welcome back to another episode of tt i'm your tipsy chef dean adam today we're going
to be cooking some ostrich from the klingkuru i lived there for many years in the southwest
districts of the western cape and ostrich was a primary meet uh you could go to almost any
restaurant in mosul bay old sauron george you there was always ostrich on the menu after i
moved to natal and khao ting i don't see it that often so i decided that today we should make some
ostrich because i would love you guys to try it it is available in most of the supermarkets
so just something for you guys to do with it we can be making some oswitch bullets in a mushroom
red wine sauce and some butternut on the side let's let's begin okay so we got five beautiful
ostrich bullets straight from the clean crew nice free-range ones i've given it a nice wash and i
let it drain out you want them to be as dry as possible okay so we'll start with some olive oil
let's get these steaks nicely covered let's give it a good rub
ostrich is a very lean meat it's very healthy so if anyone's on a diet we're trying to stay
away from fatty red meats this is a great choice i've crushed some coriander seed and not too fine
quite rough so it's about a tablespoon
of coriander seeds we'll start with that i've got some garlic powder
some dried thyme and lastly some cracked black pepper
if you guys have noticed there's one ingredient that i have not put on and there is salt which
is normally a primary ingredient but because ostrich can dry up really quickly
and salt helps with that i generally put it towards the end of cooking
okay so we'll continue we'll do the exact same as bit of spices on the other side as well
okay now that we're done we're going to leave this to marinate for at least 15 minutes 15
to 20 minutes same okay so let's start with our sauce this is a creamy red wine mushroom
sauce that we can have with it i'm putting in some olive oil another butter as well
we're looking at a hot pan we want it to be quite hot because what we're doing first
is we're going to graze out our mushrooms we want all the water to be extracted we just want the
concentrated mushroom flavor so we'll add in our mushrooms this is about one pound of mushrooms
sliced up i'm going to add a teaspoon of garlic some fresh thyme
smells good garlic butter thyme onions
a bit of salt like pepper
so we're going to now let this cook out now the water is half dried up you'll add in
about one onion chopped small like you have a very big onion and just a quarter of it or half of it
we'll give that a good mix we don't want these onions to burn we want them to just
get some loose and just release their flavor and the sweetness now everything looks done our
mushrooms are perfectly cooked no liquid left whatsoever the onions are nice and translucent
we need to transfer this now to a bowl we'll use it later when we continue making our sauce
also steaks have been marinating and now i've just added some salt and now they're ready for the pan
we need a extremely hot pan we'll get some olive oil on
that's the sound we're looking for
ostrich needs to great be medium um other if you cook it further than that
you're basically going to have a very dry piece of meat so we're looking at about this thickness
about one and a half to two minutes aside also note that once you put your steak in the pan
don't touch it don't move it around or anything you want it to get that nice
crusty crust on it okay so it's been about two minutes i'm gonna give it a turn
drop in some butter
so we'll give this another two minutes and then we're ready
then we need them to rest for about five to six minutes while we continue making our sauce
okay it's been two minutes so we're gonna just remove it from the pan
okay so let's get on with our red wine sauce we're gonna need about 175 ml
of red wine and that's going to go in the same pan
that you fried your mushrooms in so don't clean that pan you want all that scrapings there
mix and to that we're going to add about 250 ml
of beef stock or chicken stock it's up to you i'm gonna put in some some thyme
a bit of garlic
and we're going to reduce this down to but we're going to reduce it by half
so we get a nice syrupy consistency
so while our sauce is reducing let's crack on with our butternut i've steamed some butternut while
i was frying the ostrich steaks i'm just going to get a pan with some olive oil and a normal butter
we'll add in our butternut as i said i've steamed this already i'm gonna add some brown sugar
about a teaspoon some salt some black pepper
a little bit of garlic half a teaspoon some cinnamon powder
last but not least some fresh thyme
let that cook for five six minutes should be done
okay now that our wine and beef stock broth has been reduced by
half as you can see the level there we'll get in our mushrooms which we made earlier
give that a mix around and also one minute
the juices from our resting ostrich that's all the flavor
and we'll continue to reduce this down
now that our sauce is nicely reduced it's time to get in about 100 ml of fresh cream
and now we'll let it cook until it thickens up sauce looks like it's about done now a quick test
is just get some of it in the back of the spoon wipe down and if you see that gap then
you know it's done i'm gonna finish this off with a knob of butter just to give it a nice
shine and more richness and creaminess and then we're ready to plate up
you can actually see how beautifully pink it still is inside
so soft and juicy if you don't eat steak and if you ever wondered what a good beef steak tasted
like if you cook this correctly it's pretty close but the flavor of this it's got another dimension
this sauce just adds to that it's got this really nice creamy taste i think you've got
that flavor that nice flavor of the red wine and the mushrooms in there
they complement the very sort of earthy taste that the ostrich has
it's very very tasty i'm just going to taste some of the butternut as well
that sort of perfectly comes together the butternut's nice
and sweet and that sugar really like sort of caramelized it
um together with this sort of richness that the sauce brings this is really good stuff
you