SEARED OSTRICH WITH PEARL BARLEY, BUTTERNUT PUREE AND SPINACH AND KALE PUREE

Serves: 4 Time: 60 minutes

Ingredients:

4 x 200g ostrich fillets

½ cup pearl barley

1 cup beef stock

2 cups butternut, cubed

4 cups spinach and kale leaves, shredded

½ small onion, finely diced

2 tablespoons butter

½ cup cream

Salt and pepper to taste

1 tablespoon olive oil

2 baby marrows, peeled into thin ribbons

2 medium carrots, peeled into thin ribbons

Method:

Prepare pearl barley by cooking in beef stock until cooked. Meanwhile season ostrich fillets with salt and pepper and set aside.

Cook butternut on medium heat in butter until soft then add to a blender and puree with ¼ cup cream.

Transfer into a bowl and set aside. Sauté onion, then add spinach and cook until wilted. Season with salt and pepper, then transfer into a clean blender and puree with remaining cream until smooth. Transfer to a bowl and set aside.

Heat a griddle pan and cook ostrich fillet for 3 minutes for medium done and add 2 more minutes for well done.

To assemble the plate, using a spoon place butternut puree on one end and drag through the plate.

On the opposite end place spinach and kale puree and drag through the plate creating a line.

In the centre, place sliced fillet. Around the fillet, add barley and carrot and baby marrow ribbons. Drizzle pan juices over the fillet and serve.