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!
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.