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| August 2007 |
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Reflection: My first encounter with wild ostrich was in the middle of Australia in the mountainous village of Hall’s Gap, located between Melbourne and Adelaide. I was looking for an aboriginal site on my way to Mount Langhi Ghiran winery. Traveling through the bush on a dirt road, under the baking sun in a Lancer station wagon, the ride was bumpy, slow and dusty. Suddenly, out of nowhere, I caught the sight of a flock of ostrich running on the right side of the car. I thought I was hallucinating. Focused and on a mission, one by one, they passed me. Such elegance, speed and beauty….all legs and feathers. After a few minutes, the show was over and they disappeared into the dense habitat of the forest canopy. Maybe they realized I was a chef… Ironically, at the winery that night, our friends prepared dinner showcasing indigenous ingredients….and guess what was on the menu with a fantastic Shiraz? Tip: Ostrich is a healthy red meat that is low in calories, cholesterol, fat, and versatile. It is recommended by the American Heart Association. |
Recipe:
"
Wattleseed Rubbed Ostrich Fan Filet "
Kabocha Tian, Griottes, Shaved Truffles
Minus 8 Icewine Reduction Sauce
serves six
Kabocha Tian 1 kabocha squash 2 Tbsp. butter 2 Tbsp. maple syrup ** cayenne pepper ** sea salt 3 Tbsp. crème Frâiche 1/4 cup toasted hazelnuts, crushed to fine powder Cut squash in half. Remove seeds. Roast squash with butter, maple syrup, cayenne, and sea salt until very soft. Remove flesh from squash. Puree. Add crème Frâiche. Season to taste. Coat six - two ounce timbales with butter. Line with toasted hazelnuts. Set aside. Keep warm.
Minus 8 Icewine Reduction 1/4 cup Icewine vinegar 1/4 cup red beet juice 2 Tbsp. maple syrup 1/2 vanilla bean, split, scraped 1/2 tsp. lemon thyme, chopped 1/4 cup grapeseed oil ** sea salt and freshly ground black pepper Combine vinegar, beet juice, maple syrup, vanilla bean, and lemon thyme in heavy saucepan. Bring to boil. Reduce to simmer. Reduce by two thirds to syrupy consistency. Whisk in grapeseed oil to emulsify. Strain through fine sieve. Season to taste with sea salt and freshly ground black pepper. Set aside.
Wattleseed Spice 1/4 cup wattleseed ground 1/4 cup sliver almond 1/8cup sesame seeds 1 Tbsp. sunflower seeds 1 tsp. coriander seeds 1 tsp. cumin seeds 1/2 tsp. fennel seeds 1/2 tsp. fleur de sel 1/4 tsp. black pepper 1/8 tsp. togarashi pinch cayenne pepper Pre-heat oven to 350˚F. Place wattle seed , almond, sesame seeds, and sunflower seeds in single layer on baking sheet. Roast in oven 10 minutes. Remove. Cool. Place coriander, cumin and fennel seeds in small skillet. Toast over medium low heat until fragrant. Place in food processor with nuts and remaining ingredients. Pulse until mixture is crumbly. Cool. Store in airtight container.
Ostrich 6 - 5oz ostrich fan fillet 2 Tbsp. grape seed oil ** sea salt and freshly ground pepper Season ostrich with sea salt and pepper on all sides. Heat grape seed oil in large skillet over medium high heat. Sear on both sides. Cook to rare. Baste with Icewine reduction. Crust with wattleseed spices. Place under broiler for a minute or until the crust is toasted but ostrich is cooked medium rare. Remove from heat. Rest for 2 minutes.
Presentation 6 truffle slices 1 cup amaranth sprouts 18 griottes 6 sprigs lemon thyme 2 Tbsp. pistachio oil Unmold kabocha tian in center of warm serving plate. Place ostrich besides tian. Arrange griottes at base of ostrich. Spoon Icewine reduction around plate. Place amaranth sprouts on Kabocha tian. Top with truffle slice. Drizzle with pistachio oil. Garnish with lemon thyme. |
Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California
www.ChefBernard.com 2006 - Web Design Frank Tycer - http;//www.FrankTycer.com