Recipe Phillippa Cheif itz

House and Leisure Food - - HL FOOD -

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,

to serve

Serves 4

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

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