Recipe for Chargrilled Ostrich Medallions on Warm Antipasto with Pistachio Pesto 
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Yield:
10
Ingredients:
Amount Ingredient
1/2 cup Olive Oil
1/4 cup Continental Parsley Leaves
2 lrg Eggplants, sliced
1 bn Fresh Basil Leaves
3 lrg Red Capsicums, cut into strips
Salt & Freshly Ground Black Pepper
2 x Zucchinis, cut lengthwise
500 gm shelled Pistachio Nuts
2 clv garlic, sliced
2 clv garlic, crushed
1 head Fennel, sliced
200 ml extra Virgin Olive Oil
250 ml Veal stock
1/2 kg Ostrich fillet medallions
Instructions:
Instructions: 1. Heat the oil in a large frying pan and saute eggplant, capsicum and zucchini until softened. Add sliced garlic and fennel and simmer until tender.

2. Remove and deglaze pan with veal stock. Simmer until reduced by half. Return olives, vegetables, parsley and half the basil, season to taste and warm through.

3. Combine remaining basil, pistachios and garlic in a food processor and blend until finely chopped. Gradually add oil to make a paste and season to taste.

4. For each serving, quickly chargrill 150 g medallions until cooked to your liking and serve over warm Antipasto, topped with 50 ml Pistachio Pesto.

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