Ostrich Hash

Description

The term hash is not strictly correct, because the finished dish does not form a cake – rather it is a mixture that is piled up.

Ingredients

• butter
• 225 g (8 oz) ostrich fillet, diced
• salt and freshly ground black pepper
• small bunch of spring onions, chopped
• 225 g (8 oz) potatoes, diced and parboiled
• 100 g (4 oz) pumpkin, diced and parboiled
• 1 red pepper, diced and blanched
• 1 green pepper, diced and blanched
• 1 yellow pepper, diced and blanched
• 4 eggs

Hollandaise sauce

• juice of 1 lemon
• juice of 1 orange
• juice of 1 grapefruit
• 2 egg yolks
• 275 g (10 oz) warm clarified butter

Garnish

• 1 orange, cut into segments
• 1 lemon, cut into segments
• 1 pink grapefruit, cut into segments

Directions

1. Heat a little butter in a pan and saute the diced ostrich.
2. Season, then add the spring onions, potatoes, pumpkin and peppers and cook for about 5 minutes, stirring frequently.
3. Meanwhile make the Hollandaise sauce.
4. First put the fruit juices into a pan, bring to the boil and reduce by half.
5. Put into a large heatproof bowl with the eeg yolks and whisk over a pan of hot water until frothy.
6. Dribble in the butter very slowly, whisking continuously until it is thick and creamy (if it becomes too thick, add a drop of water).
7. Poach the eggs.
8. To serve, pile the ostrich hash on to 4 warm plates, top each with a poached egg and a little Hollandaise sauce, and garnish with orange, lemon and grapefruit segments.