Seared ostrich salad with spiced pomegranate molasses
Ingredients
- 80ml honey
- 5ml (1 tsp) salt
- pinch black pepper
- 125ml (½ cup) pomegranate molasses (available at select delis)
- 250ml (1 cup) pomegranate juice
- 15ml (1 tbsp) sherry vinegar
- 2 handfuls pomegranate rubies
- 500g ostrich fillet
- pinch paprika
- 2,5ml (½ tsp) ground cinnamon
- 5ml (1 tsp) allspice
- 60ml (¼ cup) oil
- microherbs, to garnish
- 100g Montagnolo Affine/semi-soft full-fat white-mould cheese, to garnish
Instructions
1
Add the honey, salt, pepper, pomegranate molasses and juice to a saucepan over high heat, and cook until reduced to about 170ml. Remove from heat, stir in the vinegar and add the rubies. Set aside until needed.
2
Rub the meat with the spices and oil and refrigerate to chill, 10 minutes. Heat a griddle pan over high heat and chargrill the meat, 5 minutes on each side for rare, 7 minutes on each side for medium-rare. Allow the meat to rest for a few minutes before slicing thinly. Arrange on plates, drizzle the reduction over the grilled ostrich and serve garnished with microherbs and chunks of cheese.
