Fresh pasta tossed in butter topped with ostrich fillets and a red wine & berry sauce. Perfect for a dinner party, but quick enough for a mid week supper.
Everyone, loves a plate of pasta, and today I have a plate of pasta for you, which is both easy to make, but also suitable for dinner parties. A plate of fresh buttered pasta (made the traditional way with a bronze die), with slices of ostrich steak covered with a tart berry sauce. Delicious!
The surprising thing about this dish is that the main ingredients came from Iceland, where there are all sorts of unexpected goodies to be found, including frozen lobster, kale, venison, rabbit, part baked speciality bread and my favourite of waygu burgers. On my last trip I discovered the fresh pasta and swapped tips with a fellow shopper – she recommended the smoothie mix, and I told her about the lobster and those amazing burgers. I’m sold on Iceland and really rather enjoy my discoveries of things I do not expect to find in their freezers, chillers and shelves.
For this dish I used; diced onions (£1 a bag) – perfect for when you only need a little, simply fry from frozen (my mother made great use of these 18 months ago when she broke her thumb and could not hold a knife), frozen red berries (£1.50) also useful in pies, smoothies & my berry yogurt muffins, ostrich fillets (£3.50), and fresh pasta (£1).
You use the onions from frozen, blitz the berries in the microwave for 30 seconds before using, but you do need to remember to defrost the ostrich (speed this process up by putting the whole packet in a sink of cold water).
Once defrosted the ostrich takes about 4 minutes to cook (slightly overcooked for our taste here), the pasta takes 60 seconds, and the sauce another 3 minutes. You really can have supper in a flash.
- Good glug olive oil
- 2 tbs onions - finely chopped
- 2 ostrich fillets
- 1/2 cup red berry mix
- 1 dsp sugar
- 2 tbs red wine
- 2 tbs butter
- 200 g fresh pasta
Add the oil to a frying pan and fry the onion until golden. Remove from the pan and set to one side.
Fry the ostrich fillets for about 2 minutes each side until browned. Boil a kettle of water whilst they cook.
Remove the ostrich steaks from the pan, place on a plate covered with a piece of foil to allow them to rest.
Return the onions to the pan, with the red berries, sugar, wine and half the butter, bring to a simmer and reduce to you have a syrupy glossy sauce.
Whilst the sauce is cooking, cook the pasta as per the packet instructions. Drain, return to the pan with the remainder of the butter.
Slice the ostrich fillets, and pour any juices into the berry sauce.
Season the pasta with salt and pepper, and arrange on two plates, place the ostrich on top then pour the berry sauce over. Garnish with some fresh herbs.
If you have not been to Iceland in a while, I highly recommend a visit and rummage in the freezers, you may be surprised at what you find.
Discoveries by other bloggers recently include
Recipe for Ostrich Steaks with Red Berry Sauce & Pasta commissioned by Iceland for their #PowerOfFrozen campaign. All opinions our own.