PAN-FRIED OSTRICH STEAKS WITH CHICKEN LIVERS, SHALLOTS AND PORT-WINE SAUCE
Recipe Phillippa Cheif itz
4 portions ostrich fillets
or steaks salt and milled black pepper olive oil 200g shallots, peeled ¼ cup seedless raisins or a mix
of raisins and sultanas 250g free-range chicken livers 1 cup chicken stock ½ cup port wine chives, to garnish risotto, steamed greens,
Pat the meat dry, season and moisten with oil. Pour boiling water over the shallots and, when cool enough to handle, drain and peel them. Pour boiling water over the raisins. Sear the oiled fillets in a hot, nonstick pan both sides. Remove the meat, add a little oil and the well-dried chicken livers, and brown briskly. Remove and season lightly. Add a little more oil and the shallots to the pan and brown them all over. Pour in the stock and simmer for 10 minutes, or until the shallots are tender, adding more stock if necessary. Put in the drained raisins and port, and simmer until suitably reduced.
Return the steaks and chicken livers to the pan and heat through. Serve garnished with chives. Cook risotto in the same way as regular rice, but using chicken stock instead of water. Serve on the side, along with some steamed greens.
Pan-fried ostrich steaks with chicken livers, shallots
and port-wine sauce