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1
Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's).
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2
Remove and set aside to cool.
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3
Mushrooms.
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4
In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
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5
Mushrooms can be made ahead and reheated in the microwave.
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6
Sauce.
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7
Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
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8
Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.).
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9
Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
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10
Serve over Ostrich.
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11
Ostrich Steaks.
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12
BBQ, grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
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13
While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
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14
To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
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15
I topped mine with asparagus spears as well, if you want to make these they are very easy.
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16
I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.
