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Ostrich must be room temperature.
Prepare pears for grilling by removing the cores and slicing remaining halves into wedges.
Place walnuts into frying pan (to place on outer portion of grill), add honey and cardamom and cook over high heat until honey bubbles furiously and starts to darken.
Pour onto sheet of greaseproof paper and let cool.
Rub salt, pepper and subtle amount of dijon mustard onto fillet and let sit for at least 15min (best to do as soon as meat is taken out of the fridge to bring to room temperature).
Boil baby spuds for 10min until half cooked, then cut into halves or quarters (depending on size of spuds), coat in olive oil and salt, and grill until spuds are golden brown.
When spuds go on grill, so do the squash and leek (leek must be partially burnt on outer layer).
Place Ostrich Fillet on hottest part of grill and cook for approx 5 min on each side for medium rare.
Grill must be past the hottest coals so as to not burn the meat from the outside and to cook it in the middle.
With all ingredients coming to their final stages, arrange the spuds, leek, rocket and squash as the bed for the Ostrich fillet, sprinkle with pine nuts, salt, pepper and a trickle of balsamic vinegar and olive oil.
Slice Ostrich fillet into medium sized strips and place on bed of roasted vegetables.
In last four minutes, place buttered Pasta Dura bread on grill.
Dust the pear wedges with caster sugar and grill on each side for 1.5min.
Peel almonds off greaseproof paper and sprinkle on toasted Pasta Dura bread, along with chunks of gorgonzola cheese and the roasted pears.
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