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Ostrich with beetroot and pickled walnut relish and braised sprouting broccoli (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



500g/1lb 2oz purple sprouting broccoli, trimmed4 ostrich fillet steaksMaldon salt and freshly ground black pepperrapeseed oil2 cloves garlic, finely choppedFor the relish2 large raw beetroots, peeled and freshly grated¾ jar of pickled walnuts, chopped1½ tsp wholegrain mustard rapeseed oilMaldon salt and freshly ground black pepper



Method



1. Bring a large saucepan two-thirds full of salted water to the boil. Blanch the broccoli in the boiling water until just tender - this can take as little as 2-3 minutes. Refresh immediately in a big bowl of iced water.2. To make the relish, combine the grated beetroot with the pickled walnuts and mustard. Drizzle with a little oil and season with salt and freshly ground black pepper. Mix well. 3. Season the ostrich meat with salt and freshly ground black pepper and rub with oil. Heat a griddle pan over a high heat and cook the fillets for 6-10 minutes on each side, turning twice depending on how well done you want them. You can tell how cooked the meat is by prodding it - the firmer it is, the more it is cooked. If the meat feels very springy, it will be quite rare. When the meat is cooked, leave it to rest in a warm place for at least five minutes.4. Heat a little oil in a small saucepan and throw in the garlic. Cook until a light golden brown, then add the blanched broccoli. Season with salt and freshly ground black pepper, then toss and remove from heat.5. To serve, arrange the broccoli on four plates. Slice the ostrich in thick slices against the grain and place alongside the broccoli. Serve with the relish and a drizzle of oil.