Ostrich Wellingtons with beetroot and redcurrant chutney – Food & Home Magazine

Ingredients

• CHUTNEY
• 200g fresh beetroot, grated
• 80g sugar
• 100ml good white wine vinegar
• 1 small jar redcurrant jelly
• salt and freshly ground black pepper, to taste
• 100g butter
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• 250g mixed wild mushrooms, roughly diced
• 250g Portabellini mushrooms, roughly diced
• 20ml (4 tsp) truffle oil
• 100ml Parmesan, freshly grated
• 4 ostrich steaks
• 1 packet baby spinach, lightly blanched and drained
• 2 x 400g rolls ready-made puff pastry
• 2 large eggs, lightly beaten