Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad

September 9, 2015 (Last Updated: January 11, 2019)
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Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad

Serves: 4
Cooking Time: 40 mins + overnight to cool

Ingredients

  • 80ml avocado oil + extra, for drizzling
  • 40ml ground cumin
  • 30ml (2 tbsp) ground coriander
  • 4 ostrich fillets
  • 4 sprigs fresh rosemary, for brushing
  • AVOCADO OIL EMULSION
  • 45ml (3 tbsp) full-cream milk
  • 180ml (¾ cup) avocado oil
  • 2ml white pepper
  • 4ml salt
  • BUTTERNUT PURÉE
  • 1 large butternut
  • 60g butter
  • 1ml nutmeg
  • a pinch of cinnamon
  • 2ml paprika
  • FENNEL SALAD
  • PICKLING LIQUID
  • 250ml (1 cup) white vinegar
  • 125ml (½ cup) sugar
  • 4 whole star anise
  • 3 whole cinnamon sticks
  • 15ml (1 tbsp) coriander seeds
  • 15ml (1 tbsp) black peppercorns
  • 2 fennel bulbs, sliced very thinly and blanched
  • 60ml (¼ cup) fennel fronds, finely chopped

Instructions

1

Mix the avocado oil, cumin and coriander together. Heat a pan or grill and drizzle with oil. Brown the ostrich fillets – they must remain rare. Brush the fillets with the spiced oil using a rosemary sprig. Cook to medium-rare and allow to rest.

2

For the emulsion, place the milk in a jug and blend continuously with a stick blender, gradually drizzling in the avocado oil until a thick emulsion is created. Season well and set aside.

3

For the purée, bake the whole butternut at 180°C until it is very soft. Scoop out the flesh and pass through a sieve, stir in the butter and spices.

4

For the pickling liquid, place all of the ingredients in a pot and bring to a boil. Reduce heat and simmer until the sugar has dissolved.

5

Pour the pickling mix over the fennel and leave overnight to cool down. Serve chilled.

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September 9, 2015 (Last Updated: January 11, 2019) By
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