Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad
- 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
Mix the avocado oil, cumin and coriander together. Heat a pan or grill and drizzle with oil. Brown the ostrich fillets – they must remain rare. Brush the fillets with the spiced oil using a rosemary sprig. Cook to medium-rare and allow to rest.
For the emulsion, place the milk in a jug and blend continuously with a stick blender, gradually drizzling in the avocado oil until a thick emulsion is created. Season well and set aside.
For the purée, bake the whole butternut at 180°C until it is very soft. Scoop out the flesh and pass through a sieve, stir in the butter and spices.
For the pickling liquid, place all of the ingredients in a pot and bring to a boil. Reduce heat and simmer until the sugar has dissolved.
Pour the pickling mix over the fennel and leave overnight to cool down. Serve chilled.