Ostrich braised in a sauce of mint
Instructions
Make toast in a pignattino on living flame 1 teaspoon cumin.
Sputter 6 peppercorns, 1 handful of mint leaves (1 teaspoon, dry Mint), cumin, half teaspoon of celery seed and big date reeled off 5; resume and transfer to pan with 2 teaspoons of honey, 1 teaspoon vinegar, 3 tablespoons raisins of Pantelleria, 3 tablespoons soy sauce, 3 teaspoons of anchovy paste and 1 tablespoon oil.
Let boil until dates are undone.
Add 3 tablespoons of gingerly wheat starch, mixes because they make lumps, add the ostrich meat 100 g flour or barley already soaked; Let boil for at least 1 hour, or until the meat is thoroughly cooked, adding water occasionally.
Flowing out the meat and hold in heat.
Break corn grains with a whisk, coarsely and filter the solid part into a serving dish, where there is a Crown.
Put the meat in one piece or cut into slices, in the middle of the Crown; cover the whole thing with the liquid portion of the cooking sauce and decorate with peppercorns just before serving.
Ingredients and dosing for 4 persons
- 1 teaspoon of cumin
- 6 grains pepper
- 1 handful of mint leaves
- 1/2 teaspoon of celery seed
- 5 great date reeled off
- 2 teaspoons of honey
- 1 teaspoon of wine vinegar
- 3 tablespoons of sultanas of pantelleria
- 3 tablespoons of soy sauce
- 3 teaspoons of anchovy paste
- 1 tablespoon of olive oil
- 3 tablespoons of wheat starch
- Ostrich meat
- 100 g of flour (or barley)
- To decorate:
- Some grains of pepper