1. Finely chop portabellini mushrooms
and pan-fry in a little butter until all water is
stage). Allow to cool, then
mix a little flour and water into mushroom
to form a batter of thick consistency. Form
small cakes, dust in flour and pan-fry in
2T olive oil until crispy.
2. Cook potato and mash. Fry roughly
chopped button mushrooms in 2T olive
oil. Mix potato mash and fried mushrooms
together. Scoop small amounts onto won-ton
pastry sheets, then fold into desired shapes
and deep-fry in remaining olive oil until
3. Cut mange-tout into julienne strips,
blanch in boiling water and refresh in ice
water. Pan-fry in butter when ready to serve.
4. Season ostrich fillets and sear both
sides in a hot pan, just before serving.
Top with crispy-baked oyster mushrooms.
5. To assemble: On a rectangular serving
plate, arrange ostrich fillet on mushroom
mash, with button mushroom won-tons on
granadilla sauce. Dot with soy sauce.
To make chilli passion fruit sauce: In a
small pot, lightly fry finely chopped green
chillies. Add granadilla pulp, water and half
the brown sugar. Heat until reduced by half.
To make soy sauce: Heat together soy
sauce and remaining brown sugar until a
very thick consistency.