OSTRICH:
2 kg fillet of ostrich
2 tbsp NOMU African Rub
4 tbsp NOMU Extra Virgin Olive Oil
4 cloves garlic, peeled and crushed
Juice of one lemon
NOMU Black Pepper
Parmigiano Reggiano shavings, to serve
MUSHROOMS:
400g fresh porcini mushrooms (or a variety of wild mushrooms)
NOMU Extra Virgin Olive Oil
60g butter
1 clove garlic, finely crushed
2 tbsp NOMU Provençal Rub
NOMU Sea Salt and Black Pepper
Combine the NOMU African Rub, Olive Oil, garlic, lemon and Black Pepper to taste and rub liberally onto the fillet of ostrich. Cover with cling wrap and leave in a cool place for an hour or in the fridge overnight.
Preheat your oven to 180°C.
Heat a griddle pan over moderately high heat and grill the fillet on all sides until well browned and sealed. Complete the cooking process in the oven for approx 15 minutes for medium rare.
Wipe any soil off the mushrooms with a piece of paper towel and slice in half. Do not wash underwater!
Heat a glug of Olive Oil with the butter in a pan over high heat. When the butter is foaming, add the garlic and the Provençal Rub together with the mushrooms and sear until nicely browned. Do not overcook! Remove from the heat and season well with Sea Salt and Black Pepper.
To serve, slice the rested fillet in 5mm slices and arrange on a platter. Sprinkle with salt and freshly milled pepper and drizzle with another glug of Olive Oil. Arrange the mushrooms on top and garnish with shavings of Parmigiano Reggiano.
OSTRICH:
2 kg fillet of ostrich
2 tbsp NOMU African Rub
4 tbsp NOMU Extra Virgin Olive Oil
4 cloves garlic, peeled and crushed
Juice of one lemon
NOMU Black Pepper
Parmigiano Reggiano shavings, to serve
MUSHROOMS:
400g fresh porcini mushrooms (or a variety of wild mushrooms)
NOMU Extra Virgin Olive Oil
60g butter
1 clove garlic, finely crushed
2 tbsp NOMU Provençal Rub
NOMU Sea Salt and Black Pepper
Combine the NOMU African Rub, Olive Oil, garlic, lemon and Black Pepper to taste and rub liberally onto the fillet of ostrich. Cover with cling wrap and leave in a cool place for an hour or in the fridge overnight.
Preheat your oven to 180°C.
Heat a griddle pan over moderately high heat and grill the fillet on all sides until well browned and sealed. Complete the cooking process in the oven for approx 15 minutes for medium rare.
Wipe any soil off the mushrooms with a piece of paper towel and slice in half. Do not wash underwater!
Heat a glug of Olive Oil with the butter in a pan over high heat. When the butter is foaming, add the garlic and the Provençal Rub together with the mushrooms and sear until nicely browned. Do not overcook! Remove from the heat and season well with Sea Salt and Black Pepper.
To serve, slice the rested fillet in 5mm slices and arrange on a platter. Sprinkle with salt and freshly milled pepper and drizzle with another glug of Olive Oil. Arrange the mushrooms on top and garnish with shavings of Parmigiano Reggiano.
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