Crab Stuffed Ostrichbeef Fillet With A Peppercorn Sauce Food

CRAB STUFFED FILET OF SOLE RECIPE

Steps:

• Preheat your oven to 400 degrees F and grease a baking casserole with cooking spray.
• In a bowl, combine crabmeat, breadcrumbs, onions, 1 teaspoon of paprika, lemon juice, and chili powder. Adjust seasoning to taste. Set aside.
• Combine your ingredients for the sauce then adjust seasoning to taste. Set aside.
• Lay the filets out with the flatter side up, skinnier end facing you. Season with salt and pepper.
• Spread roughly 1½ ounces of stuffing mix out on the whole length of the filets leaving ½-inch from the edge.
• Roll loosely from the skinner end to the wider end.
• Place your rolled sole fillets into the baking casserole. Brush with the sauce, then transfer your remaining sauce to a piping bag, and pipe roughly 1 tablespoon of sauce on top.
• Roast for roughly 15 to 20 minutes, or until browned and cooked through. Should your sole show cracks after roasting, pipe more of your sauce into those cracks and broil briefly.
• Serve with potatoes and vegetables of your choice, including lemon wedges.

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
• Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
• Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
• Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• MAKE CRAB STUFFING:.
• Heat 2 tablespoons olive oil in a large skillet.
• Saute onion, green onion, garlic, celery, and green pepper until tender.
• Stir in shrimp stock, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
• Remove from heat, and set aside.
• PREPARE PEPPERCORN SAUCE:.
• In a small saucepan over medium heat, combine beef broth and cracked black pepper.
• Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
• Continue simmering until reduced to 1 cup.
• Remove from heat, and set aside. (Make this the day before).
• PREPARE STEAKS:.
• Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
• Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
• Season to taste with salt and pepper; set aside.
• Heat olive oil in a large cast iron skillet over medium heat.
• Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
• Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness.
• Remove from skillet, and keep warm.
• Deglaze skillet with 1 ounce whiskey.
• Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
• Add mushroom mixture, and reduce sauce until thickened.
• Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
• Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
• Serve with wine, of course.

CRAB STUFFED OSTRICH/BEEF FILLET WITH A PEPPERCORN SAUCE

Steps:

• Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
• Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
• Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.
• Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min's for medium rare to medium.
• Allow to rest before carving.
• Sauce.
• De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
• Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
• Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.
• I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
• To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

STUFFED OSTRICH FILLET WITH TRUFFLE SAUCE

Steps:

• Cook chopped bacon in a small pan until browned, drain on absorbent paper.
• Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
• Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
• Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.).
• Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
• For the Sauce.
• Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
• To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.

CRAB STUFFED FILLET O' FISH

Steps:

• Preheat oven to 350F degrees.
• Mix crab meat, cream cheese, mayonnaise, hot sauce, breadcrumbs, chives and egg in a mixing bowl .
• Lay out the fish fillets and spoon and equal amount of the mixture on each fillet.
• Roll up fish and seal with a toothpick.
• Wrap in Aluminum foil.
• Place in a coated baking dish.
• Bake at 350 for 20-25 minutes.