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Ingredients:

• 600g of ostrich parts
• 1 eggplant
• 2 red peppers
• 2 zucchinis
• 1 red onion
• 2 artichoke hearts
• 3 gloves of garlic, finely chopped
• 15 ml Spanish paprika
• 10 ml garlic powder
• 10 ml espelette pepper
• 250 ml old xeres
• 4 dried shallots
• 5 ml sweet pepper
• 5 ml salt
• 30 ml xeres or balsamic vinegar
• 60 ml extra virgin olive oil
• 4 filets of smoked mackerel
• 1 dried chorizo sausage sliced
• 4 unpeeled shrimps
• 5 ml demi-glace

Methods:

• Cut eggplant into slices of 1 cm thick
• Cut zucchini into slices of 1 cm thick
• Cut red onion into 4 pieces
• Cut peppers in triangle shape
• Cut artichokes into 4 pieces
• In a mixing bowl mix paprika, espelette pepper, garlic powder, pepper, salt, vinegar and oil.
• Add vegetables and ostrich
• Marinate for 1 hour.
• In a casserole, reduce the xeres with shallots and add demi-glace. Set aside on heat.
• On a hot grill, cook vegetables, shrimps, sliced chorizo and smoked mackerel.
• Grill the ostrich until desired doneness. Set aside for 15 minutes.
• Divide equally the vegetables and condiments in four plates. Add slices of ostrich and add the xeres sauce.
• Decorate with unpeeled shrimps and eat hot.

Comments:

• Xeres can be replaced with Porto or marsala

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