Wholegrain mustard glazed ostrich fillets

Best paired with Haven Shiraz

Ingredients

 

  • 4 pieces of good ostrich fillets (we get our ostrich from Klein Karoo ostrich)
  • Homemade wholegrain mustard
  • Biltong croquette
  • Good bordelaise
  • Seasonal vegetables of your choice (at the restaurant we serve different colours of baby beetroot)

 

Wholegrain mustard

 

  • 1/2 cup white wine
  • 1/4 cup white wine vinegar
  • 1/4 cup sherry vinegar
  • 3 tablespoons sugar
  • 1/4 cup black mustard seeds
  • 1/4 cup yellow mustard seeds

 

Mix everything in a non reactive bowl and let it stand at room temperature for 2 days. When ready, pulse in a blender. The seeds need to be broken but not smooth. It will have a very strong taste at first but the longer it rests the more the flavour will mellow.

 

Biltong croquette

 

  • 150g butter
  • 125g flour
  • 25g corn flour
  • 650ml milk
  • Biltong dust to taste
  • Grated gruyère to taste
  • Salt
  • Pepper

 

Melt the butter in a medium sauce pan, add the flour and let it cook on medium heat for 5 minutes. Add the milk while whisking constantly. (You are basically making a béchamel).

At the end add the biltong and cheese. Be careful with the salt as the cheese and biltong can be salty. But this mixture loves black pepper so don’t be shy.

Let the mixture cool down in the fridge. Once cooled roll into 30g balls. Dip the balls into flour, then beaten eggs, followed by panko bread crumbs. Deep fry the balls until just golden. About 10 seconds.

 

To assemble

 

Sear the ostrich on high heat for 3 minutes on both sides. Smear the mustard on top and roast for 5 minutes in a hot oven. Rest the meat for 4 minutes before serving.

 

 

By Glen Carlou Executive Chef Johan Stander