Roast ostrich on smoked mashed potatoes with moromi miso aubergines & apple-braised cavolo nero

Name: Roast ostrich on smoked mashed potatoes with moromi miso aubergines & apple-braised cavolo nero
Yield: For 6
Cuisine: British
Ingredients: 30 ml (2 Tbsp) olive oil, plus more for cooking the ostrich; 6 cloves garlic, peeled and sliced; 1 large onion, peeled and thinly sliced; 500 g cavolo nero; 50 g moromi miso; 100 ml apple juice (choose one that isn’t too sweet); 1 apple, core removed, cut into small dice (choose an apple that isn’t overly sweet); 30 ml (2 Tbsp) olive oil, plus more for cooking the ostrich; ½ red chilli, julienned; 1 thumb of ginger, peeled and julienned; 30 ml (2 Tbsp) mirin; 50 ml sake; 30 ml (2 Tbsp) extra virgin olive oil; 1 kg ostrich breast meat, cut against the grain into 6 even-sized pieces; 10 ml (2 tsp) sesame oil; 1 large aubergine, stalk removed, cut into 10 lengthways wedges, then each in half again; 1 kg (peeled weight) starchy potatoes; 100 g smoking matter (a mixture of untreated wood chips, tea and rice); 300 ml double cream; 200 g butter; 100 g smoking matter (a mixture of untreated wood chips, tea and rice); 100 g smoking matter (a mixture of untreated wood chips, tea and rice); 1 lemon, cut into 6 wedges

Preparation info

For
6

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

Africa brought us the ostrich, the largest living bird, just as it gave us the somewhat smaller guinea fowl. Ostriches were once also found throughout parts of Syria, Iraq and the Arabian peninsula but, just like New Zealand’s native moa (a flightless bird even larger than the ostrich), they were hunted to extinction by man. These days you’re just as likely to see an ostrich farm in your own country (even winter-cold Sweden breeds them) and their meat, leather and feathers are found all ove

Ingredients

Asia
Africa
Europe
Japan
United Kingdom
Italy
Main course
Winter

Ingredients

Method