Just Quick Snacks : Ostrich steak with onion bhaji

Tuesday, 24 October 2017

Ostrich steak with onion bhaji

This is the first time I have cooked ostrich and bhajis at home and it was delicious. I used a frozen ostrich steak which I defrosted in its pack overnight in the fridge. Don’t overcook ostrich steak because it is almost fat free.

Put the defrosted ostrich steak in a sieve over a small bowl to drain off the surplus water. Pat with a kitchen towel and leave in the sieve for now.

Top, tail and peel a red onion and cut into onion thin rings. Top, tail and peel 1 large shallot and slice into thin strips. Put them both into a larger bowl and add 3 grated garlic cloves, 1 thumb size grate piece of fresh ginger, quarter tsp each of fennel seeds and mustard seeds, black pepper, 1 level tbsp curry powder, quarter tsp turmeric, 1tsp lemon juice, 1 diced green chilli, 2 tbsp chickpea flour. Mix well into the onions to coat. Add 1 tbsp water to combine.

Heat 2tbsp sunflower oil and add 1 tbsp butter. When sizzling hot use a large slotted serving spoon to pile on the onion dough then carefully slide in into the hot fat and cook for 1 minute.

Coat the ostrich steak on all sides with the residue in the bowl and 1 coat 1 large flat mushroom.

Add the ostrich steak at this stage and the mushroom (top side upwards) and some uncut fresh green beans. Cook all exactly 1 minute, turn to cook the other side exactly 1 minute leaving the bhaji as it is.

Lower the heat to medium. Continue cooking all for exactly 2 minutes. Turn the steak and the bhaji this time and cook exactly 2 minutes.

Plate and serve with the pan juices, a few spinach leaves and some pomegranate seeds to garnish.

I had some leftover sweet potato mash which I flattened and fried for 2 minutes each side in the pan juices - really nice.