Ostrich fillet with chopped beans

• 800 g ostrich fillet
• 150 g chickpeas
• 3 eggs
• 50g Parmesan
• 4 spring onions
• 100 g flour
• 2 cloves of garlic
• 500 g chopped beans
• 1 piece of pomegranate

• 1 bottle of pomegranate sauce
(no syrup!)
• Salt
• Pepper
• a few sprigs of thyme
and rosemary
• Olive oil
• Sugar

Soak the chickpeas in water the day before. Then cook for about 1 ½ hours until they are soft. In the meantime, chop the spring onions and grate the Parmesan. Chop the peas a little too, but they should still be very coarse. Mix with the eggs, flour, Parmesan and spring onions. Finely chop the garlic cloves and add, season with a little salt and pepper. Season the ostrich fillet with salt and pepper and spread the chickpea mixture on top. Place on a bed of thyme and rosemary in the grill. Allow to cook at a grill temperature of about 110 °C until the core temperature reaches 55 to 60 °C.

Blanch the chopped beans in a little salt water (I like to use a Dutch oven for this, just over the fire). Cool in a little ice water to keep the beautiful green color. Fry the chopped beans on the plancha with a little olive oil, season with sugar, salt and pepper. Halve the pomegranate and use a sharpening steel to knock out the seeds and put them over the beans. Then pour the pomegranate sauce over it. Finally, place the finished ostrich fillet on the beans.

FIRE&FOOD Issue 4-2016