Ostrich Steaks with Vegetables

Ingredients

• 4 tbsp Lemon juice
• 50 ml olive oil
• 1 tsp ground coriander
• Kardamom (1 tsp ground each)
• Piment (1 tsp ground each)
• Salt
• pepper (ground)
• 2 thin eggplants
• 4 small zucchinis
• Large fennel bulb
• 600 g ostrich steak
• 2 tbsp oil for frying
• 3 tbsp macadamia nuts
• 60 g Butter
• 50 g breadcrumbs
• 0.5 bunch watercress

Instructions

1. 1.

   Whisk lemon juice with olive oil and spices, salt and pepper. Clean and wash vegetables. Slice eggplants diagonally into thin rounds, halve zucchinis lengthwise, split fennel bulb lengthwise. Salt vegetables and brush with lemon oil, place on a baking tray and roast in a hot oven (250°C) for about 12-15 minutes, turning occasionally and brushing with lemon oil. Keep warm.

2. 2.

   Wash and pat steaks dry, brush with oil and set aside. Roughly chop macadamia nuts in an electric grinder. Melt butter in a small pan and toast breadcrumbs until golden yellow. Add nuts and let cool.

3. 3.

   Preheat oven grill. Heat some oil in a pan. Season ostrich steaks with salt and pepper, sear each side for 2-3 minutes in hot oil. Then cover one side of the steak with breadcrumb mixture and broil under the oven grill for about 5 minutes until golden brown. Plate with grilled vegetables and garnish with watercress.