Seared ostrich salad with spiced pomegranate molasses

January 12, 2015 (Last Updated: January 11, 2019)
Seared ostrich salad with spiced pomegranate molasses recipe
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Seared ostrich salad with spiced pomegranate molasses

Serves: 4 – 6
Cooking Time: 30 minutes

Ingredients

  • 80ml honey
  • 5ml (1 tsp) salt
  • pinch black pepper
  • 125ml (½ cup) pomegranate molasses (available at select delis)
  • 250ml (1 cup) pomegranate juice
  • 15ml (1 tbsp) sherry vinegar
  • 2 handfuls pomegranate rubies
  • 500g ostrich fillet
  • pinch paprika
  • 2,5ml (½ tsp) ground cinnamon
  • 5ml (1 tsp) allspice
  • 60ml (¼ cup) oil
  • microherbs, to garnish
  • 100g Montagnolo Affine/semi-soft full-fat white-mould cheese, to garnish

Instructions

1

Add the honey, salt, pepper, pomegranate molasses and juice to a saucepan over high heat, and cook until reduced to about 170ml. Remove from heat, stir in the vinegar and add the rubies. Set aside until needed.

2

Rub the meat with the spices and oil and refrigerate to chill, 10 minutes. Heat a griddle pan over high heat and chargrill the meat, 5 minutes on each side for rare, 7 minutes on each side for medium-rare. Allow the meat to rest for a few minutes before slicing thinly. Arrange on plates, drizzle the reduction over the grilled ostrich and serve garnished with microherbs and chunks of cheese.

 

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January 12, 2015 (Last Updated: January 11, 2019) By
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