Ostrich steak on raisin couscous
Ingredients
• 300 g ostrich steak
• 150g couscous
• 150 ml chicken broth
• 100 g raisins
• 3 peppers, in
different colours
• 2 stalks of spring onions
• 2 cloves of garlic
• Salt
• Pepper
• Olive oil
• Rum
• Cumin
• Sugar
preparation
Bring the chicken stock to the boil, stir in the couscous and let it swell. Cut the pepper into cubes and the spring onions into rings.
Finely dice. Then salt the steak and grill it until it reaches a core temperature of 55 °C.
Meanwhile, fry the peppers with olive oil on a plancha, add the garlic and the white part of the spring onions. Then add the raisins and deglaze with a little rum and flambé a little. Then mix in the soaked couscous. Season with sugar, cumin, salt and pepper. Cut the finished ostrich steak into slices and arrange on top.
Fabian Beck: “I mix my steak strips properly into the couscous, then it tastes
particularly good.”
FIRE&FOOD Issue 4-2016
