BLUE CHEESE OSTRICH MEDALLIONS

ALTHOUGH OSTRICH IS TECHNICALLY POULTRY, IT HAS THE LOOK AND FEEL OF RED MEAT. IN FACT, ITS GAMEY FLAVOUR MAKES IT MORE LIKE VENISON. THAT’S WHY I LIKE TO BALANCE OSTRICH WITH SOMETHING SWEET, SUCH AS FIGS. FIG PRESERVE IS READILY AVAILABLE AND I’VE USED BOTH THE FRUIT ITSELF AS WELL AS THE LIQUID. TEMPERED WITH THE BLUE CHEESE, THIS IS A SOPHISTICATED AND IMPRESSIVE DISH TO SERVE AT YOUR NEXT PARTY.

STOVE – PAN

4–6 ostrich medallions

4 Tbsp balsamic vinegar

750g baby spinach

½ cup chopped walnuts

2 preserved green figs, cut into wedges

3 Tbsp blue cheese

PASTE

salt and pepper

2 tsp dried origanum

2 tsp paprika

2 tsp dried basil

1 tsp ground coriander

1 tsp garlic flakes

2 tsp olive oil

RED WINE SAUCE

1 cup red wine

½ cup syrup from the fig preserve

1½ Tbsp wholegrain mustard

3 Tbsp yoghurt

1.First make the paste by combining the ingredients and mixing well.

2.Heat a non-stick pan until hot. Pat dry the ostrich medallions, spread the paste over them, place them in the pan and sear on each side. Add a touch of balsamic vinegar to each steak. Cook for about 4 minutes on each side or until done to your liking (best served quite pink). Remove, keep warm and leave to rest.

3.While the ostrich medallions are resting, remove any meat residue from the pan, turn the heat down and add the baby spinach and chopped walnuts with a touch of oil to the pan and cook until wilted. Remove and keep warm.

4.In the same pan, pour in the red wine, syrup and mustard and cook until it starts to reduce. Then add the yoghurt and stir together. Slice the steak, place on top of the spinach and arrange the fig wedges on top of the steak. Scatter over the blue cheese and pour over the red wine sauce.

5.Serve immediately.