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Flame Grilled Strips Of Ostrich And Asparagus With Balsamic Beets And Greens (Serves 10) Recipe
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Ingredients
- 20 x Baby beetroots
- 1 1/2 kg Ostrich fillet strips
- 1 kg Mesclun salad mix
- 2 bn young asparagus, blanched
- 50 gm toasted pine nuts
- 1 bn Chervil, for garnish
- 100 ml extra virgin extra virgin olive oil
- 100 ml balsamic vinegar Salt & freshly grnd black pepper
Directions
- 1. Cook beetroot in a saucepan of salted boiling water till tender.
- 2. Combine with mesclun and pine nuts, dress with extra virgin olive oil and vinegar, and season to taste.
- 3. For each serve, quickly sear 150 g fillet strips and 4 asparagus spears over a flame grill.
- 4. Serve over beets and greens, garnished with chervil.
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