Chutney-glazed ostrich steak with rooibos-infused cauliflower mash
Chutney-glazed ostrich steak with rooibos-infused cauliflower mash INGREDIENTS250ml (1 cup) strong rooibos tea1 head cauliflower, finely sliced60ml (4 tbsp) cold butterSalt and pepper, to taste75ml (5 tbsp) chutney30ml (2 tbsp) water15ml (1 tbsp) red chilli flakes15ml (1 tbsp) olive oil2 x 150g ostrich steaksMETHODBring the tea to the boil in a pot, add the cauliflower and cook until soft, about 7 minutes. Purée with a hand blender until smooth, whisk in half the butter and season. Heat the chutney, water and chilli flakes in a saucepan and stir in the remaining butter to form a runny glaze. Rub the steaks with olive oil and sear on both sides in a smoking-hot griddle pan - 2 minutes per side for rare or 3 minutes for medium rare. Ostrich should not be overcooked. Season and rest for 1 minute before serving on the mash, with the glaze poured over. Serve with greens of your choice: blanched green beans, buttered broccoli or Brussels sprouts are lovely. Serves 2. - Recipe: Kamini Pather..
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