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Receta Chargrilled Ostrich Medallions On Warm Antipasto With Pistachio Pesto
Add a photoRaciónes: 10
Ingredientes
- 1/2 c. Extra virgin olive oil
- 1/4 c. Continental Parsley Leaves
- 2 lrg Eggplants, sliced
- 1 bn Fresh Basil Leaves
- 3 lrg Red Capsicums, cut into strips Salt & Freshly Grnd Black Pepper
- 2 x Zucchinis, cut lengthwise
- 500 gm shelled Pistachio Nuts
- 2 clv garlic, sliced
- 2 clv garlic, crushed
- 1 head Fennel, sliced
- 200 ml extra Virgin Extra virgin olive oil
- 250 ml Veal stock
- 1 1/2 kg Ostrich fillet medallions
- 200 gm Black olives
Direcciones
- 1. Heat the oil in a large frying pan and saute/fry eggplant, capsicum and zucchini till softened. Add in sliced garlic and fennel and simmer till tender.
- 2. Remove and deglaze pan with veal stock. Simmer till reduced by half. Return olives, vegetables, parsley and half the basil, season to taste and hot through.
- 3. Combine remaining basil, pistachios and garlic in a food processor and blend till finely minced. Gradually add in oil to make a paste and season to taste.
- 4. For each serving, quickly chargrill 150 g medallions till cooked to your liking and serve over hot Antipasto, topped with 50 ml Pistachio Pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 10 servings | |
| Calories 935 | |
| Calories from Fat 689 | 74% |
| Total Fat 77.13g | 96% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 380mg | 16% |
| Potassium 1357mg | 39% |
| Total Carbs 20.56g | 5% |
| Dietary Fiber 8.6g | 29% |
| Sugars 6.3g | 4% |
| Protein 45.55g | 73% |
