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what are goji berries good forOstrich: A New Red Meat

A New Red Meat

Since the high glycogen content of Ostrich meat confers to it an almost sweet flavor, it is suggested to serve it along with a complement of vegetables that contrast nicely with sweet, such as red radicchio and rocket. Rich in proteins and iron, the meat is also low in fat (1-2g per 100g of meat). A large part of those 2g consists of polyunsaturated fatty acids (healthier) as compared with saturated fats. This makes ostrich meat ideal for the diets of babies and the elderly, pregnant and lactating women as well as athletes and people suffering from anemia. As for its flavor; it is more or less similar to high quality beef, although it is much more tender and made up of very short muscle fibers that allow for easier digestion.

Choice

Most ostrich meat comes from farms, many of which are located in Israel, South Africa and the US. Sold ever more commonly even in traditional butcher shops, the major obstacle to its purchase is its relatively high price. This due in large part to three factors: high mortality rates among the farm-raised birds, long growing periods (9 months to a year) and low meat yields relative to the animal's weight (35kg edible meat from a 150kg animal).

Preservation

This meat should be stored in the coldest part of the refrigerator soon after purchase, ideally wrapped in the appropriate polyethylene wraps or in wax paper. It should be consumed within one or two days of purchase at the most.

Cuts

Ostrich is a flightless bird because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. Cuts are nearly exclusively from the various muscle groups found in the animal's leg, divided into the fillet, sirloin, and thigh. The last cut comes from the neck. From the fillet, cut from the less fibrous part of the animal's thigh, are cut the medallions, kebabs, carpaccios and roasts. From the sirloin; cutlets, steaks, chops and roulades. From the thigh itself; roasts and ground meat for meatballs and hamburgers, while the neck is used in boiled dishes and ossobuco.

Cooking

In dealing with lean meats such as that of the ostrich, especially when grilling, it is important to baste the meat with abundant extra-virgin olive-oil before cooking it in order to avoid the meat becoming hard and dry due to the quick evaporation of its juices. Another method, useful when cooking whole cuts, is to lard the meat in such a way that it keeps the meat moist. Even for the higher quality cuts, it is preferable to cook ostrich meat in the pan and for only a short period. It is also best if the meat is cooked rare and therefore should be removed from the refrigerator at least half an hour, this also allows for a shorter cooking time. In order to further avoid losing the meat's juices, it is wise not to puncture the meat with a fork but instead handle it with two spoons in a pincer movement. For the same purpose, it is a good idea to brown the ostrich roast in a pan with some butter and extra-virgin olive oil before cooking it in the oven, this creates a barrier on the outside of the meat that helps keep the juices in.

Ostrich meat's extreme tenderness, comparable only to the finest veal fillet, lends itself nicely to being eaten crude and therefore should be tried in a carpaccio or tartar.

David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
GOURMET MEATS AND SEAFOOD
CONTACT US

A Sweet Taste of Sunshine

Peaches are the food of kings and royalty. They are extra sweet, filled with juice that runs with each bite, and are versatile. They lend themselves to any meal and are a snack time treat. Eating them fresh and cold is just about the finest indulgence when hot winds blow and the temperature rises.

There are two kinds: namely, clingstone, which are fantastic canned, or freestone, where the pit just slips out with little effort. Fresh peaches should smell "fresh". Don't buy those that are hard or greenish. They won't ripen and will probably decay before they are fit to eat. They were picked green for shipping purposes and to maintain shelf life, but were not given the chance to mature on the tree to ripen with heavenly juices and soft moist flesh.

Peaches discolor quickly so if using in salads or on top of dessert dishes, sprinkle with lemon juice to avoid darkening. If you wish to skin a peach, start at the stem end and separate a bit of skin from the flesh with a small knife, such as a paring knife. Pull the skin off in strips.

For a gourmet fresh salad, layer sliced peaches, fresh mozzarella cheese slices and fresh basil leaves. Season with sea salt and just a tad of olive oil over the top. Perfect, light, and just plain good.

Peaches also work well in salsas. For chicken or fish items, use peaches, cucumbers, red or green bell peppers, red onions, and just picked diced zucchini. Mix lime juice, olive oil and a tiny pinch of sea salt for a dressing. Garnish with halved cherry tomatoes and cilantro. Serve in individual dishes or right over grilled chicken pieces or fresh grilled fish. The colors are bright, the flavor is zesty, and the extra touch makes any meal a feast.

Peaches can be sliced, panfried with a tiny bit of butter, just enough to glaze a bit. Sprinkle with brown sugar, not too much, as the peaches are already sweet, and a quick dash of vanilla. When the mixture is warm, place over vanilla ice cream in cups or bowls. The warm peach mixture melts right into the creamy ice cream for a treat that young and old will find irresistible.

Peaches can even be a main part of any kabob you may be planning for your menu. Whether it is steak bits, large shrimp, or even pork medallions, added right along with green/red bell peppers and onion wedges - they are unbelievably the best addition to any BBQ. A quick marinade would be honey, a bit of mustard, minced garlic and thyme brushed on just before grilling. A neat idea is to use a wooden spoon and tie with twine some thyme, marjoram leaves, or even cilantro or parsley and brush your kabobs. This is the freshest way to get extra flavor with a "flick" of a wooden spoon. Neat, quick, and well, fancy if the guests are watching you do your BBQ magic.

Peaches are best fresh, of course, but during the winter months, canned work well. Use your peaches in cereals, hot or cold, diced and mixed in plain or vanilla yogurt, and well, the possibilities are endless and just whatever your imagination can think of. They are sweet and good for you, and the memory of summer-time peaches will keep you waiting for the summer season when cold winter winds blow. Something to think about.
�Arleen M. Kaptur
August, 2007

Arleen M. Kaptur has written many books and articles on everyday living and finding peace and joy in all we do.

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