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Receta Chargrilled Ostrich Medallions On Warm Antipasto With Pistachio Pesto
by Global Cookbook

Chargrilled Ostrich Medallions On Warm Antipasto With Pistachio Pesto
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  Raciónes: 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.