Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel sala
Savor Jodi-Ann Pearton’s seared ostrich with butternut purée and pickled fennel salad. A culinary masterpiece in 40 mins. [159 chars]
Ingredients
- 80ml avocado oil + extra, for drizzling
- 40ml ground cumin
- 30ml (2 tbsp) ground coriander
- 4 ostrich fillets
- 4 sprigs fresh rosemary, for brushing
- AVOCADO OIL EMULSION
- 45ml (3 tbsp) full-cream milk
- 180ml (¾ cup) avocado oil
- 2ml white pepper
- 4ml salt
- BUTTERNUT PURÉE
- 1 large butternut
- 60g butter
- 1ml nutmeg
- a pinch of cinnamon
- 2ml paprika
- FENNEL SALAD
- PICKLING LIQUID
- 250ml (1 cup) white vinegar
- 125ml (½ cup) sugar
- 4 whole star anise
- 3 whole cinnamon sticks
- 15ml (1 tbsp) coriander seeds
- 15ml (1 tbsp) black peppercorns
- 2 fennel bulbs, sliced very thinly and blanched
- 60ml (¼ cup) fennel fronds, finely chopped
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