- 2 x Ostrich Steaks
- Salt, pepper, thyme, marjoram
- 2 sage leaves
- 1 tsp butter
- 2 handful of butternut squash peeled, diced
- 1 tbsp butter
- 1 tbsp lime juice
- Salt, pepper, cinnamon, nutmeg, cayenne pepper
- 1/2 cup red wine
- 1 tsp sugar
- 2 sachets powder gelatin
- 1/2 cup oil ice cold
- 4oz small grey chanterelle mushrooms
- 1 tbsp butter
- Salt, pepper
- 4oz grated Parmesan
- Purple salad or baby levaes, micro greens
- Mix the spices and herbs for the dry rub.
- Cover the meat with the spice blend, place the sage leaves on the meat, one on each steak.
- Heat up a pan to medium heat and melt the butter.
- Sear the steaks for 2 minutes on each side for the result on the pictures. The time depends on if you like the steak rare, medium or well done.
- Rest the meat at a warm place for at least 7 minutes before carving and serving.
Spicy Butternut Squash Purèe
- Melt the butter in a pan.
- Put the butternut squash pieces on the butter and add a pinch from each spices, and use the cayenne pepper according to your preferences.
- Put a lid on the pan and keep the pan on low-medium heat till the butternut squash pieces will be soft.
- Use a blender and make the purèe.
Red Wine Caviar
- Place the oil into a glass or small deep bowl and put it into the freezer for 20 minutes.
- Heat up the wine to medium heat.
- Add the sugar and gelatin, and stir it constantly till you cannot see any sugar and gelatin pieces in the wine.
- Use a straw to transfer the wine jello drops into the cold oil. In the oil the liquid will try to form a perfect ball shape if they are bigger, they will be more flat. Once the little balls are set in the oil, use a strainer to separate them from the oil. I’ve used ice cold water to rinse them a little bit then transferred to a paper towel and finally on a plate.
Sautèed Wild Mushrooms
- Melt the butter in the pan on high heat.
- When it’s hot, put the chanterelle Mushrooms and a pinch of salt and pepper into the pan.
- Keep tossing the mushrooms by the pan till their surface will be golden brown.
- Parmesan crisp
- Line a large baking tray with parchment paper.
- Use a spoon and create a heaped spoonful portion of Parmesan on the parchment paper, then form it into a circle or any shape you desire, and gently push it down a little bit by the spoon.
- Place it into the oven pre-heated to 400F and bake them for 3-5 minutes.
- Let them to chill before serving and if you want let’s cut or break them into smaller pieces.