Ostrich Steaks with Vegetables
Ingredients
- For the vegetables:
- 4 Tbsps lemon juice
- 50 milliliters olive oil
- 1 generous pinch ground cilantro
- Cardamom (1 pinch ground)
- allspice (1 pinch ground)
- salt
- freshly ground peppers
- 2 thin Eggplant
- 4 small Zucchini
- large Fennel bulb
- For the steaks:
- 600 grams Ostrich (food group)
- 2 vegetable oil (for frying)
- 3 Tbsps Macadamia Nuts
- 60 grams butter
- 50 grams breadcrumbs
- Additional:
- ½ bunch Watercress
Preparation steps
For the vegetables: Combine the lemon juice with the oil, spices, and salt and pepper and whisk. Rinse the vegetables. Cut the eggplant diagonally into thin slices. Cut the zucchini and fennel in half lengthwise. Salt the vegetables and brush with lemon oil. Place on a baking sheet and roast in a hot oven (250°C (approximately 480°F)) for 12-15 minutes turning occasionally and brushing with lemon oil. Remove and keep warm.
For the steaks: Rinse the steaks and pat dry. Brush with oil and set aside. Grind the macadamia nuts very finely in a food processor. Melt the butter in a small frying pan and sauté the breadcrumbs until golden brown. Add the nuts and let everything cool.
Preheat the grill. Heat some oil in a pan. Rub the ostrich steaks with salt and pepper. Cook in hot oil for 2-3 minutes on each side. Coat one side of each steak with the breadcrumbs mixture. Cook under the broiler for about 5 minutes until golden brown, watching carefully. Garnish with watercress and serve with the grilled vegetables.
