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Pan-seared ostrich on brown mushroom hash

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 15
Servings 6
Time 20


  • 60
  • 100
  • 500
  • 90
    olive oil
  • 1
    medium-sized potato, peeled and diced
  • 6
    button mushrooms, chopped
  • 4
    won-ton pastry
  • 1
    small punnet mange-tout (baby peas)
  • 120
    ostrich fillet
  • 10
    Salt and freshly ground black pepper
  • 4
    oyster mushrooms, chopped
  • 2
    small green chillies
  • 180
    passion fruit pulp
  • 65
    brown sugar
  • 80
    soy sauce


1. Finely chop portabellini mushrooms and pan-fry in a little butter until all water is out (duxelle 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 golden-brown.

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.


Read more on: shallow-fry

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