Ostrich? Really? Well yes, ostrich should most definitely be on your to-try list. Low in fat and high in protein, these ostrich fillets are pre-cooked so need little more than showing a pan. Best of all ostrich acts as a willing host to a myriad of flavours. This mustard sauce is creamy, piquant and very difficult not to mop off your plate with a hunk of crusty doorstep bread.
(This recipe first featured in the Daily Mail’s You magazine). Photography by Howard Shooter.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Two years ago: My slow cooker beef bourguignon pie and Crumble topped mince pies and a very ugly but delicious cranberry & raspberry traybake
Three years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Four years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Five years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
Pan fried ostrich with a creamy mustard sauce
Serves 4
Ingredients:
- 2 tbsp olive oil
- 4 Iceland Ostrich Fillets (500g), defrosted and at room temperature
- 90g Iceland Ready to Cook Diced Onion
- 2 garlic cloves, peeled and crushed
- 700mls hot chicken stock (fresh or made with a stock cube)
- 60g Dijon mustard
- 30mls double cream
- 1 tbsp salted butter
- ½ tsp freshly ground black pepper
Heat the oil in a frying pan over a medium heat, add the ostrich fillets and fry for 2 minutes on each side. Remove from the pan and place on a warm plate. Cover with foil and leave to rest.
Add the onions to the pan and fry for 2 minutes until soft. Add the garlic, fry for a further minute and then pour the stock into the pan. Turn the heat to high and add the mustard. Stir well, bring to the boil and leave to bubble until the sauce has reduced by about two thirds. (This should take about 10 – 15 minutes). Lastly remove from the heat altogether and whisk in the cream, butter and pepper. Add the ostrich fillets back into the pan, spooning the sauce over them to warm through for a minute. Serve with green beans and creamy mashed potato.
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Holly Bell 