Ostrich for Christmas Dinner

Ostrich is the new bird on my block. The meat is just delicious, the preparation is so easy, and it has the wow factor. What else could you ask for when you are looking for a stress-free idea to feed the masses.

Every year, Wees (that He and I) have a Xmas party before Xmas. Traditionally it is lunch with friends, this year wees were missing the younger generation which is refusing to attend any longer. Tough, they just don't know what they missed:

Home made chicken liver pâté
Ostrich with roasted potatoes and parsnips, celeriac purée
Cheese board
Chocolate fudge/meringue with whipped cream, mascarpone topped with raspberries

Never having cooked ostrich before, I decided to start the kitchen festivities with the celeriac purée then went on to heat the oil for the potatoes and proceeded to drop the all of the oil on the kitchen floor. However if you are cooking roasted tatties this Christmas, the dropping of the oil is optional. Nearer the time, I seared the ostrich tenderloins, sat them on a bed of cooked onions and cooked in a 200C oven for 20 minutes. As easy as that.

I got the meat from Gamstonwood Farm at Borough market, I will definitely serve it again.
top picture from Gamston Wood Farm website


Anonymous said...
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Solange Berchemin of Pebble Soup said...

Alise who ever you are, you have no right to hijack my blog for your own purpose, think about how you dislike junk mail and cold callers, you would not like it if it happens to YOU.

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Kitchen Butterfly said...

Love Celeriac....but haven't ever tried Ostrich. Will have to seek this out

Jeanne said...

Yay - you made ostrich! It's a great alternative to traditional red meats - we also sometimes wrap the tenderloins in bacon and cook on the BBQ.



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