Ostrich Wellington

Preheat oven to 220ºC

Trim the ends from the ostrich and blend with cream in a food processor until smooth. Remove and refrigerate to form a mousse.

In the food processor, blend the mushrooms to a breadcrumb consistency and chop the onion. Sweat both in a pan until all the liquid has gone.

In a hot frying pan, quickly seal all sides of the ostrich fillet and season with salt and pepper. Cool down and place in the fridge along with the mushroom mix and ostrich.

For the pancakes:

Mix the flour, egg and milk together and season.

Butter a frying pan, make thin pancakes and chill.

On double-lined cling film, lay the pancakes out to cover the area the fillet will take up and lay the ham on top. 

Mix the mushrooms and onions with the ostrich mousse and spread over the ham.

Place the fillet in the centre and roll the cling film tightly to make a cylinder shape, refrigerate again and allow to set in its shape.

Roll out the pastry and brush the inside with egg wash.

Place your cylinder in the centre and roll the pastry in, not leaving any gaps or holes.

Paint with egg wash on the outside, place on roasting tray and refrigerate once more.

Allow resting for 1 hour.

Place the Wellington in the middle of the oven.  Bake for 25 – 30 min. until pastry is golden.

Creamed leeks:

Slice the leeks thinly and wash. Cook in boiling water for 2 minutes, drain and squeeze out the excess water.

Add the cream into the empty pan and boil. Add the leeks and reheat.

Add seasoning and cheese, chop the chives and stir in. Remove the Wellington and leave to stand for 5 min.

Serving:

Carve the Wellington into portions and lay on plates accompanied by the creamed leeks.
 

More recipes from this dynamic duo include: Pulled pork burgers, Prime rib-eye steak, Rump steak with chips and Lemon pork fillet schnitzels.