Stuffed Ostrich Fillet With Truffle Sauce Recipes

LOIN OF PORK STUFFED WITH CEPES OR TRUFFLES

Steps:

• Ask your butcher to bone the loin and remove the rind, but keep both bones and the rind for the cooking.
• If you are using dried cepes, cover them with warm water and leave to soak for 30 minutes or until they are soft. Drain, reserving the liquid.
• Preheat the oven to 325 degrees F.
• Lay the meat on a board and season well with salt and pepper. Cut the truffles or cepes into little pieces and lay at intervals along the meat interspersed with slivers of garlic. Roll the meat up and tie it with string into a long bolster shape. Place it in a roasting pan surrounded by the bones and the rind cut into strips. Roast the preheated oven for 30 minutes. Pour in the hot stock or water, the wine, and the liquid from the cepes. Cover and cook for a further 2 to 2 1/2 hours.
• Remove the pork and keep hot. Strain the juices and reduce, then season to taste. Serve with the sliced pork. Or, if serving the pork cold, pour off the juices into a bowl and chill. Remove the fat, but keep it for frying bread or little potatoes--it has a splendid flavor. The juices will have jellied and should be chopped and arranged around the cold pork in a serving dish. Serve with what you will, such as a fine salad and some sauteed potatoes.

DAISY-SHAPED RAVIOLI, STUFFED WITH FENNEL BLACK TRUFFLE SAUCE

Steps:

• Cook fennel bulbs in salted water until soft, remove from water, set aside to cool. Cook potato in salted water until soft, peel, set aside to cool. Blanch fennel leaves for 20 seconds, chop finely and set aside. In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste. Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours.
• Fill a pastry bag with the filling mixture. Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper. Moisten the edges and top with another won ton wrapper and press with fingers to seal. With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape. Place on sheet pan--not touching-- and sprinkle with flour. Cover with plastic wrap and refrigerate while preparing sauce.
• For the sauce: In a saucepan, saute shallots in 1/2 tablespoon of butter until golden. Add wine, let evaporate for about 1 minute on medium flame. Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato. Cook for 1 minute, then add butter. Remove from flame and keep in a warm place.
• Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate. Pour sauce over top, garnish with fennel leaves, and serve.

CRAB STUFFED OSTRICH/BEEF FILLET WITH A PEPPERCORN SAUCE

Steps:

• Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
• Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
• Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.
• Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min's for medium rare to medium.
• Allow to rest before carving.
• Sauce.
• De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
• Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
• Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.
• I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
• To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

OSTRICH STEAKS WITH CALVADOS SAUCE

Steps:

• Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
• Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

TRUFFLED STUFFED CHICKEN BREAST

Steps:

• Lay the chicken breasts flat and make a slit using a very sharp knife, but do not go all the way through. This will make a nice pocket for the stuffing. Pound the breasts evenly using a meat mallet or small saute pan. Cover with plastic wrap and refrigerate.
• Place bread in a bowl and pour milk over; let soak for 10 minutes.
• Meanwhile, heat an ovenproof skillet over medium heat. Add 2 tablespoons olive oil, then shallots. Saute shallots until softened, but not brown, about 5 minutes. Add mushrooms and cook for 5 to 8 minutes. Season with salt and pepper. Cool slightly.
• Squeeze excess milk out of the bread and place in a large mixing bowl. Add mushroom-shallot mixture. Add Parmigiano-Reggiano cheese, truffle oil, and egg. Mix well.
• Preheat the oven to 375 degrees F (190 degrees C).
• Stuff each breast with 2 to 3 tablespoons of stuffing; do not overstuff. Pierce the chicken with toothpicks to seal the stuffing in. Season each breast with salt and pepper.
• Heat remaining olive oil in the same skillet as used for mushrooms over medium heat. Brown chicken for 3 minutes on each side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 10 minutes. Slice chicken and serve.