Dark chocolate and pine-nut-crusted ostrich
Compiled and styled by Raphaella Frame Food production Vicky Gurovich Photograph Sean Calitz Barista Pinotage 2009 – LR 50g cooked beetroot 60-80ml orange juice 1t honey 100g 70% dark chocolate 20ml olive oil 1t coriander seeds, toasted and crushed 250-320g ostrich fan fillet salt and pepper to taste 20ml pine nuts, toasted and lightly crushed orange zest to taste salt to taste 20ml chives, finely chopped 1t chervil, finely chopped In a small saucepan, combine the beetroot and orange juice and heat to 50°C. Place in a food processor with the honey and 50g chocolate, blend, then add the olive oil and coriander seeds. Season the ostrich with salt and pepper. Finely chop or grate the remaining 50g chocolate, and combine with the pine nuts, orange zest, salt, chives and chervil. Sprinkle evenly over a chopping board and roll the ostrich fillet in the crust, ensuring it sticks to the meat. Heat a heavy-based frying pan with a little olive oil and add the ostrich. Sear on all sides, then add the beetroot glaze and cook to desired wellness (rare to medium recommended), turning the meat continuously. Once the glaze begins to caramelise, remove from heat and leave to cool. This recipe is from the February 2011 House and Leisure Food issue.