Ostrich steak with spring rolls
1 serving
30 minutes
Ostrich steak with spring rolls is a true embodiment of Australian cuisine, combining sophistication and exotic ingredients. The ostrich fillet, tender and low-calorie, is fried to a perfect caramelized crust, acquiring a rich meaty flavor with a hint of sweetness. Bacon and fat net add juiciness while the cranberry sauce provides a light tartness. The spring rolls are crispy and filled with mashed potatoes, featuring delicate aromas of mushrooms, garlic, and herbs that complement the main dish with texture and depth of flavor. This dish is not only delicious but also elegant, creating a balance between exoticism and homely comfort. Perfect for a formal dinner where you want to impress guests with an unusual yet refined combination of flavors.
1
Carefully place the mashed potatoes on the sheets of dough.
- Mashed potato: 150 g
- Puff pastry: 40 g
2
Fold the dough like an envelope: first, fold the bottom part to cover the puree, then turn the side parts and roll it up, leaving the top corner.
3
Brush the top corner with egg yolk for better adhesion, and roll the roll completely.
- Egg yolk: 1 piece
4
Fry the roll in a deep fryer.
5
Meanwhile, finely chop the red onion. Crush the peeled garlic cloves and chop them with a sharp knife.
- Red onion: 1 head
- Salt: to taste
6
Add onion, garlic, and herbs to the bowl with mushrooms and dress everything with vegetable oil. Mix well.
- Salted mushrooms: 50 g
- Fresh herbs: 20 g
- Salt: to taste
7
Wrap the chopped ostrich meat in a fat net and cover it with bacon — this will make the meat juicier and give it a finer taste and aroma when baked.
- Ostrich fillet: 200 g
- Bacon: 3 pieces
- Caul fat (crepine): 1 piece
8
Sear the meat on both sides in a hot skillet greased with vegetable oil and place it in the oven.
- Ostrich fillet: 200 g
- Salt: to taste
9
Cut the rolls into different lengths.
10
Place them vertically on the plate, next to the finished ostrich steak.
11
Pour the dish with lingonberry sauce and top with mushrooms. Garnish with greens.
- Lingonberry sauce: 70 g
- Salted mushrooms: 50 g
- Fresh herbs: 20 g
