Ostrich Wellington

Submitted By: Marwa El Odessi - Canada

Oceania Cuisine

Fortunate for us we live within a stones throw of an ostrich farm. Ostrich meat is rich and full of flavor. As a treat we bought a big piece of ostrich fillet thus presenting the opportunity to have a bit of an experiment with something new. Enjoy it!

TIMING

PREP TIME : [0] Min
COOK TIME : [0] Min
READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

A big foot long piece of ostrich fillet
a finely chopped onion
a clove of garlic (finely chopped)
a dozen chestnut mushrooms finely chopped
a tablespoon of tomato puree
drops of vinegar
chopped rosemary
a dozen or so leaves of spinach
ready made puff pastry (one sheet)

PREPARATION

Start by sealing the ostrich in a very hot non stick pan. As there is little or no fat in ostrich meat it may be necessary to rub the meat with a little olive oil first. Set the meat to one side - there is no need for more than a few seconds to seal the meat all around.
Now make a mushroom pate. In the same pan saute the onions, mushrooms and garlic. When soft add the rosemary and tomato puree. Cook out the puree for a minute then add drops of vinegar , season with salt and pepper( i add cardammomm and all spice too ). Let this reduce down to a thick consistency and set to one side.
Now the layering of the wellington. Roll out the puff pastry (the brand that I use needs to be out of the fridge for half an hour before using) yet u can use anything , i have the sunbola syrian puffs too its really good !*.
Place a layer of spinach on one half of the pastry, put the osterich fillet on top and then spoon over the mushroom pate trying to keep a consistent thickness over the meat.
Fold over the half of the puff pastry that has not been layered on. Brush the edge of the pastry with some egg wash to make the sealing of the pastry easier. Seal using a basic crimp. Bush with egg wash on the top and place on greaseproof paper.
In a baking tray cook in a pre-heated oven until the pastry is cooked - mine was about 30 mins at 200 degrees.
I often serve with mash n gravy ,spinach too !