De Hoek’s coffee-marinated ostrich salad with roast pears, Gorgonzola and honey vinaigrette dressing

July 27, 2016 (Last Updated: November 14, 2018)
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De Hoek’s coffee-marinated ostrich salad with roast pears, Gorgonzola and honey vinaigrette dressing

Serves: 8
Cooking Time: 1. For the ostrich, stir together all of the ingredients except the ostrich fillet until fully dissolved. Add the ostrich steaks to the marinade, weigh down with a plate and marinate for 6 hours. 2. Remove the ostrich from the marinade and pat dry with paper towel. Season the fillet with freshly ground black pepper. Sear on a very hot grill and cook until medium-rare or to your liking. 3. Place the meat on a cooling rack for a few minutes before slicing thinly. 4. For the dressing, combine the ingredients and set aside. 5. Place the salad ingredients in the centre of a large plate and dress with the vinaigrette. 6. Add the slivers of ostrich and garnish with the rocket leaves. 7. Drizzle more of the vinaigrette over the finished dish.

Ingredients

  • OSTRICH
  • 1L (4 cups) water
  • 500ml (2 cups) strong freshly brewed coffee
  • 30g (1 cup) kosher salt
  • 125g (½ cup) packed dark brown sugar
  • 60ml (¼ cup) molasses (regular or robust, not blackstrap)
  • 750ml (3 cups) ice cubes
  • 8 portions ostrich fillet steaks
  • DRESSING
  • 200ml olive oil
  • 80ml white wine vinegar
  • 30ml (2 tbsp) honey
  • salt and freshly ground black pepper, to taste
  • SALAD
  • 4 large pears, cut into segments and roasted in butter with honey until caramelised
  • 300g Gorgonzola, cut into cubes
  • 200g pecan nuts
  • 2 handfuls fresh rocket

Instructions

1

For the ostrich, stir together all of the ingredients except the ostrich fillet until fully dissolved. Add the ostrich steaks to the marinade, weigh down with a plate and marinate for 6 hours.

2

Remove the ostrich from the marinade and pat dry with paper towel. Season the fillet with freshly ground black pepper. Sear on a very hot grill and cook until medium-rare or to your liking.

3

Place the meat on a cooling rack for a few minutes before slicing thinly.

4

For the dressing, combine the ingredients and set aside.

5

Place the salad ingredients in the centre of a large plate and dress with the vinaigrette.

6

Add the slivers of ostrich and garnish with the rocket leaves.

7

Drizzle more of the vinaigrette over the finished dish.

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July 27, 2016 (Last Updated: November 14, 2018) By
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