Ostrich Fillet sweet and chilli
Ingredients:
| 16 ostrich fillet |
(60
- 80 gr. each) |
| Celery |
50 gr. |
| Parsley |
10 gr. |
| Finely chopped onion |
200 gr. |
| Bay leaf |
1 |
| Fresh Thyme |
1 sprig |
| Olive Oil |
100 ml. |
| Fresh Mint |
2 sprigs |
| Pealed Pears |
4 |
| White wine |
50 ml. |
| Lemon Juice |
1/2 lemon |
| Black sugar |
100 gr. |
| Vanilla |
1 îõëÜêé |
| Brandy |
50 ml. |
| Water |
250 ml |
| Salt, Pepper |
|
|
 |
Fry the fillets with the olive oil for 2-3 minutes on each
side. Crash the peppercorns. Remove meat from frying pan and
place it in the oven to keep it warm. Meanwhile saute the
onions with the salt and the pepper lightly. Add the celery,
the parsley, the bay leaf, the fresh thyme, the brandy and
little hot water. Simmer until the mixture thickens and blend
it in the blender. In small saucepan add 250 ml water, the
wine, the sugar, the fresh mint, the vanilla and the juice
of lemon and simmer until the syrup is ready. Boil for 8-10
minutes the halved pears in syrup. Meat is served with the
sauce and the pears.
|
