I have only returned from Africa a few days ago but I am still under so much impression with everything I have experienced there. Since I can not bring a cheetah home, neither can I find one in the UK and bring it for dinner, I decided to bring Africa to my table.
After talking to a few fellow Tweeters, I found out that one can get exotic meats at the Borough Market in London. Being in the UK this week, it was a perfect time for some experimenting. This is what I gathered:
1. 2 ostrich steaks 10-12 ounces each (ostrich is about 37 GBP per kilo; 50 GBP per kilo in Selfridges)
2. 4 zebra patties (10 GBP)
3. 400g minced springbok (5GBP)
This weekend will be very interesting, I can already tell!
So, to start off, I decided to prepare the steaks. I had ostrich this summer already and really enjoyed it. It tastes a bit like veal or beef and it is very healthy (for nutritional value, click here). After a few hours of googling and adjusting recipes, this is what was served. Not to blow my own trumpet, but McLean LOVED it and ate everything.
OSTRICH STEAKS WITH RAW KALE SALAD AND CURRANT SAUCE
INGREDIENTS (serves 2):
for the sauce:
100 gram red currants
1 cup red wine
1/2 juice from an orange
2 tblsp coriander seeds, crushed
1 small chilli pepper (optional)
for the salad:
1 bunch kale, torn
10-15 almonds, depending on the size, chopped
1/2 bigger pomegranate
2 tbls olive oil
for the steaks
Pour the wine into a small pot, add currants and bring to boil. Once it is boiling, lower the temperature and reduce to a syrup. Add the rest of the ingredients and stir.
In the meantime, wash the kale and rub it with juice of one lime and olive oil. De-seed the pomegranate, cut the onions to your liking, chop the almonds (I chose the smoked ones as I think they go great with this salad) and toss everything together. A lot of people are surprised when told that raw kale is very tasty; you just have to make sure you rub olive oil in it to get rid of the bitterness to start with and you are good to go.
To finish the meal, prepare your steaks. Season them with salt and pepper and place on a hot grilling pan or a grill. It is important that the surface is very hot so that you can keep the juicy inside and get the nice char from the outside*. I recommend serving ostrich medium rare, which means cooking it for about 4-5 minutes from each side, depending on the thickness of the steak; if you have a temperature needle or a gun, the internal temperature should be about 150F.
After they are done, place them on a plate, top with the currant sauce, garnish with some fresh cilantro and serve with the kale salad.
NOTE: As pointed out, charring is not a healthy option and you can find out why and how to avoid it here. I use it sometimes when on a cheat day but usually just cook the meat without it.