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Ostrich with Parsley Oats

Ostrich with Parsley Oats
The next of our recipes from the Gillett twins, Louise and Lesley, of Bartholomeus Klip Farmhouse in the Riebeek Valley

Ostrich with Parsley Oats and Potatoes with Apple Butter

Ostrich with Parsley Oats and Potatoes with Apple Butter of Bartholomeus Klip Farmhouse in the Riebeek Valley. Recipes Ostrich with Parsley Oats European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 ostrich fillets (about 120g each)
  • mushroom powder for serving
  • For the marinade
  • 100ml Worcestershire sauce
  • salt and pepper
  • olive oil
  • For the parsley butter
  • 550g salted butter
  • 40g shitake mushrooms, chopped
  • 60g shallots, minced
  • 80g dried streaky bacon
  • 60g garlic, minced
  • 10g lemon juice
  • 50g Dijon mustard
  • 40g almonds, ground
  • 250ml parsley, chopped
  • For the oats
  • 100g oats
  • 300ml chicken/lamb stock
  • For the potatoes with apple butter
  • 100g baby potatoes
  • 750ml water
  • 2 grated apples
  • 2 tbs sugar
  • 80g salted butter

Instructions

  1. Marinate ostrich in olive oil, Worcester sauce and seasoning for 1 hour before cooking. Heat a grill pan until smoking and seal the ostrich on each side. Place on an oven tray and cook for a further 8 minutes in the oven at 180ºC. Remove and leave to rest.
  2. For the parsley butter, in 50g of the butter, fry the shallots, bacon and shitake mushrooms until golden brown and set aside. Melt another 50g butter, add garlic and fry until golden. Add lemon juice and transfer into a food processor. Add mustard, almonds and remaining butter, pulse till smooth. Add parsley and pulse again. Add the shitake mushroom and shallot mixture and pulse until smooth. Test seasoning and add salt and pepper if needed. Place in a container and refrigerate.
  3. To make the oats, heat the chicken/lamb stock in a saucepan. When it starts to boil, add the oats and leave to simmer for 10-15 minutes. Remove from heat. Add 180g parsley butter and stir to combine. The mixture should not be too stiff, add more butter if needed.
  4. Boil potatoes and remove from heat and leave to cool. Cook the apple in water and sugar until water is reduced by half. Strain, whisk in butter and set aside. Cut the potatoes in half and scoop out some of the flesh. Place potatoes in an oven dish, pour over apple butter and bake in a 180ºC oven for 25 minutes until golden.
  5. To serve, place some of the oats in the middle of a serving plate. Place the potatoes around it with some of the apple butter. Slice the ostrich and place on top. Sprinkle with mushroom powder.

Wine suggestion: Bosman Pinotage 2010

Looking for a more vegetarian-friendly meal? Try their Tomato, Mozzarella & Basil Tarts

Bartholomeus Klip Farmhouse

+27 (0) 22 448 1087; [email protected]

Words Diana Wemyss

Styling Anthony Johnson

Photography Anthony Johnson and Diana Wemyss

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