Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Ostrich

Brookdale's Ostrich Moussaka Stack Recipe

Ostrich Moussaka Stack / Brookdale Health Hydro (p)

Ostrich Moussaka Stack / Brookdale Health Hydro (p)

Ostrich Moussaka Stack with a Lemon Herb Yoghurt Drizzle

Ostrich moussaka stack with a lemon-herb yoghurt drizzle. Ostrich is lean and easy to digest. It is fast becoming available in our local groceries stores. I could eat yoghurt breakfast, lunch and dinner so I like the fact that it is used in many of the recipes - so much better than a lemon-butter sauce.

Serves 4

Ingredients:

  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 30 ml beef stock powder
  • 350 g ostrich mince
  • 2 medium tomatoes, roughly chopped
  • 2,5 ml ground cinnamon
  • 2,5 ml ground nutmeg
  • 250 ml beef stock [extra]
  • 60 ml fresh Italian parsley, chopped
  • 60 ml fresh basil, chopped
  • 2 medium size brinjals, sliced length-ways (discard two outside pieces)
  • 2 small red peppers, quartered herb salt and black pepper

Method:

  1. Combine onion, garlic and stock in a medium size saucepan and cook until soft. 
  2. Add mince, tomatoes and spices and stir until mince is browned.
  3. Add extra stock and bring to the boil allow to simmer until liquid is absorbed. 
  4. Remove from the heat and stir in the fresh herbs.
  5. Rub brinjals and peppers with a little olive oil.
  6. Place on a hot griddle pan until browned and softened.
  7. When ready to eat, make the stack combining brinjal, peppers and cooked mince on a serving plate, drizzle with lemon herb yoghurt and top with fresh rocket leaves.

Lemon Herb Yoghurt Drizzle

Ingredients:

  • 250 ml plain low fat yoghurt
  • 15 ml lemon zest, freshly grated
  • 30 ml lemon juice
  • 30 ml Italian parsley, finely chopped herb salt and black pepper
  • 150 g fresh rocket leaves

Method:

  1. Combine all ingredients. 
  2. Serve topped with fresh rocket leaves. 

Brinjals are very low in fat and calories, but a good source of soluble fibre and B-vitamins. They will add low caloric value, but high nutritional value to any meal!

Please post your comments and any food-related questions below. I look forward to hearing from you. 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Court Bouillon Recipe

Court Bouillon for Ostrich Salad Photo : Jackie Cameron

Court Bouillon for Ostrich Salad
Photo : Jackie Cameron

Poaching Court Bouillon (Flavoured Liquor)
For Ostrich

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I’m unsure about a piece of meat, I draw the cooking process out as long as possible - even when it comes to good cuts and especially when the meat is very lean. I make a red-wine court bouillon (flavoured liquor or stock). I then pan sear the cut (all sinew removed) in a hot pan with a dash of butter, which is at the stage of releasing nutty aromas. This seared cut gets poached in the red wine court bouillon off of the heat and then is allowed to rest before serving. The result is a flavoursome, juicy piece of venison.

Yields : 4

Ingredients :

  • 4 (15gr) Garlic
  • 1 (190gr) Onions, cut in quarters
  • 2 (65gr) Leeks, chopped
  • 3 (240gr) Carrots, peeled and chopped
  • 40gr Celery, chopped
  • 2x Bay Leaves
  • 8gr Fresh Thyme
  • 10ml Black Pepper
  • 10ml Maldon Salt
  • 250ml Red Wine
  • 250ml White Wine
  • 1000ml Beef Stock
  • 40gr Salted Butter
  • 10ml Sunflower Oil
  • 400gr Any venison, and this also works well with: Ostrich fan-fillet, 4x100g portions, all sinew removed

Method :

  1. Place all the court bouillon ingredients together into a pot and bring to the boil, allow simmering for 15 minutes and then strain, place the liquid back on the heat.
  2. In a pan get the butter and oil to the beurre noisette stage (brown in colour, releasing the nutty aromas), sear the ostrich on all sides.
  3. Turn the liquid down to a simmer and place the ostrich inside the pot. Remove the pot from the heat, cover with tin-foil and allow cooking for 10 minutes within the hot bouillon off of the heat, this will result in a juicy medium-rare ostrich fillet serve as a hot main or with a country garden salad.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za