ostrich steak, carrot cream, peach salsa, chard
ingredients - info
ostrich steak
butter
pepper & salt
dried thyme
white veal stock
shallot
rosemary
fresh thyme
sage
red balsamic vinegar
white balsamic vinegar
red wine
honey
carrots
Ostrich steaks: pull the steaks under vacuum and cook them
sous vide for 2 hours in a warm water bath at 72°C. Before
serving, brown them on both sides in a pan with a knob of
butter. Season with pepper, salt and dried thyme.
Balsamic sauce: bring white veal stock to the boil with
chopped shallots, sprigs of rosemary, thyme and sage. Add a
good dash of red balsamic vinegar, a glass of red wine and a
spoonful of honey. Sieve and thicken the sauce if desired.
Carrot cream: boil the cleaned and sliced carrots in water for
10 minutes, drain and puree with cream, a few tablespoons of
strongly reduced chicken stock, pepper and salt.
Peach salsa: mix finely chopped fresh peaches with quartered
cherry tomatoes, chopped shallot, red pepper finely brunched,
small mint leaves, chopped coriander, a pinch of piment
d'Espelette and a dash of white balsamic vinegar. Keep cool in
the fridge until serving.
cream
chicken stock
fresh peaches
cherry tomatoes
red pepper
mint
coriander
piment d'Espelette
chard
cauliflower
onion
vegetable stock
almond powder
parmesan cheese
nutmeg