Ostrich Steaks
- 150-200 ml Olive oil
- 1 clove garlic, crushed,
Mix the garlic with the oil. and soak the steak in the mixture whilst you make the sauce.
For the Sauce
- About 20g butter
- 1 apple, peeled, cored and cut into thick slices
- 300ml cider
- 2 tsp cinnamon
- 1 tbsp honey
- 50ml single cream
- Melt the butter in a saucepan on a low heat. Add the apple slices and coat them in the butter.
- Add the cider and bring the heat up to a gentle simmer.
- When the volume of liquid has reduced by half and the apples are tender, add the honey, cinnamon and cream and mix well.
- Add the cornstarch paste and wait for the sauce to thicken.
To Serve
- Marinated Steak and sauce as above,
- Couscous, cooked and tossed with finely chopped mint and toasted pine nuts.
- Fry the ostrich steaks on a very hight heat for 2-3 minutes on each side (for rare steak).
- Slice the steak into medallions and serve with the sauce and couscous.
Ostrich Steaks
- 150-200 ml Olive oil
- 1 clove garlic, crushed,
Mix the garlic with the oil. and soak the steak in the mixture whilst you make the sauce.
For the Sauce
- About 20g butter
- 1 apple, peeled, cored and cut into thick slices
- 300ml cider
- 2 tsp cinnamon
- 1 tbsp honey
- 50ml single cream
- Melt the butter in a saucepan on a low heat. Add the apple slices and coat them in the butter.
- Add the cider and bring the heat up to a gentle simmer.
- When the volume of liquid has reduced by half and the apples are tender, add the honey, cinnamon and cream and mix well.
- Add the cornstarch paste and wait for the sauce to thicken.
To Serve
- Marinated Steak and sauce as above,
- Couscous, cooked and tossed with finely chopped mint and toasted pine nuts.
- Fry the ostrich steaks on a very hight heat for 2-3 minutes on each side (for rare steak).
- Slice the steak into medallions and serve with the sauce and couscous.
