• 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

Parmesan Crisps

• 4oz grated Parmesan

Other Elements

• Purple salad or baby levaes, micro greens

INSTRUCTIONS

Ostrich Steak

1. Mix the spices and herbs for the dry rub.
2. Cover the meat with the spice blend, place the sage leaves on the meat, one on each steak.
3. Heat up a pan to medium heat and melt the butter.
4. 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.
5. Rest the meat at a warm place for at least 7 minutes before carving and serving.

Spicy Butternut Squash Purèe

1. Melt the butter in a pan.
2. Put the butternut squash pieces on the butter and add a pinch from each spices, and use the cayenne pepper according to your preferences.
3. Put a lid on the pan and keep the pan on low-medium heat till the butternut squash pieces will be soft.
4. Use a blender and make the purèe.

Red Wine Caviar

1. Place the oil into a glass or small deep bowl and put it into the freezer for 20 minutes.
2. Heat up the wine to medium heat.
3. Add the sugar and gelatin, and stir it constantly till you cannot see any sugar and gelatin pieces in the wine.
4. 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

1. Melt the butter in the pan on high heat.
2. When it’s hot, put the chanterelle Mushrooms and a pinch of salt and pepper into the pan.
3. Keep tossing the mushrooms by the pan till their surface will be golden brown.
4. Parmesan crisp
5. Line a large baking tray with parchment paper.
6. 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.
7. Place it into the oven pre-heated to 400F and bake them for 3-5 minutes.
8. Let them to chill before serving and if you want let’s cut or break them into smaller pieces.