Panettone everywhere and recipe for cashew encrusted ostrich filet with goat cheese salad

I just realized italian immigration has made so much more of an impact in Brazil than the tens of thousands of German migrants that have entered this country – and I must say most of the time I’m extremely thankful for that. This means we can buy excellent mozzarella di buffalo, ricotta, fresh pasta, pestos, Prosecco and other italian goodies everywhere but in the X-mas season it would be nice to not only have to rely on Panettone!

But there are no German X-mas specialities in sight – no Stollen, Lebkuchen, Marzipan or Zimtsterne anywehre to been found! Even as far as Malaysia and Uganda we where able to get those but here in German tradition rich Brazil nothing. Clearly a missed business opportunity for Bahlsen or any other brand who would want to enter this market. Luckily we are off to Germany in the next days so that everybody can get their intensive dose of X-mas sweets at the fountain of origin.

Here the recipe for the dinner we had yesterday:

Cashew encrusted ostrich filet with goats cheese salad for 2

• 2 ostrich filets around 150-200g each
• 100g of ground cashew nuts
• 150 g of rocket leaves or other salad greens
• 100g of dried tomatoes in oil
• 2-3 spring onions
• 1 avocado
• 100g of goats cheese
• balsamic vinegar
• olive oil
• butter
• salt and pepper

Season the ground cashew nuts with salt and pepper and firmly press the ostrich filets into the mixture to allow as much cashew nut as possible to stick to it. Fry the coated ostrich steaks in a very hot pan in 1tbs olive oil and 1tbs butter on all sides than allow to rest for some minutes. Mix the rocket, diced tomatoes, spring onions and avocado and divide on two large plates. Dress the salad with a mixture of the oil from the dried tomatoes, balsamic vinegar and salt and pepper. Pop the rounds of goats cheese under the hot grill for a couple of minutes and serve on top of the salad together with the ostrich steaks.