Chef Tavakkul Cooks a Whole Huge Ostrich! Big Exotic Dish in the Wilderness

So I have an amazing friend who runs a farm with lots of animals, including some quirky

ostrich

es. It seemed like the perfect opportunity to experiment with a new cooked

ostrich

dish

. My friend went out of his way to deliver me a clean ostrich carcass. I just have to deal with the leftovers. easy feathers now this austr Rich had the Royal Treatment on the farm. Imagine this as a spa day with a little heat and then a refreshing cold. Oh, and while this is happening, my employee is harvesting some nuts from the tree. Material for future shows.

You know, it's time to take the ostrich legs, there's not much meat, just some tendons, a perfect treat for my cat and dog. I like this old copper jar. It's really very, very old. We have kept it for over a hundred years in our family. Now is the time to marinate our azabani. National cuisine relies on salted paprika, various peppers, sakuma and, of course, lemons to tenderize any meat or poultry. The continuation of the spa is all about making the bird soft and silky. I am a nature lover. I do my best to protect it and not harm the environment here.

I'm heading to the river to collect some logs instead of cutting down trees. The rains brought in some nice ones. The river is flowing. The water has gone down a little after the rain. It is the perfect time to collect firewood. Be careful with those wet stones. We don't want slips. Catching the acquired rope in hand with the ax at the ready feels like a fishing expedition, doesn't it? The larger logs are the catch of the day because the breeze is refreshing as I make my way from the river uphill, it's time to turn on my oven.

Hybrid Tandoor throwing firewood and place some dead wood on top for those awesome flames because nothing beats the taste of fresh homegrown vegetables that carrot that can't be found anywhere else cold, fresh, clean water is the best for washing these delights natural m cut into slices and cubes carrots onions and the gang for the sink on the fire the oil is ready and now I can add the onions to fry well the carrots arrive late, they need less time, luckily I have corn in my garden, the dogs They're done with their ostrich leg and the kitten is still in a tug of war with his share.

The corn seeds are easier to cut than to peel, so in the bowl of hot oil they go with the onions, the carrots join the festival of onion and corn, but wheat is a staple food in our land, quick wash to remove dust, salt, greens, buckwheat, everything there is. the mixture a little water to bind everything together using a string I take the ostrich out of the marinade to let it release a little excess liquid time for another marinade oil paprika Kuma black pepper and of course lemon juice is essential now the bird gets a spa massage gloves on I make cuts in the meat by liberally applying the spice mix it's all about rubbing it inch by inch with garlic because who can resist its taste with meat or poultry again?

Who can resist its flavor with meat or poultry? An important cooking. move creating a multi-layered wrap to keep the

dish

cozy in the oven aluminum foil kitchen paper and another layer of aluminum foil I take it to the table to secure the legs and wings with string and wrap it all up It's time to Sprinkle rosemary on it for that extra flavor, quick check of the woods and ashes on the stone, it seems ready to receive the mixture of poultry and vegetables. The container with grains and vegetables goes first straight into the ashes, the ostrich follows suit, ready to cook on all sides with a container covering the top. everything is in its place well arranged the ostrich is ready for the long hallway now to secure the cover with Clay keeping that heat locked in at tea time anyone my trusty samovar is ready while the teapot does its job I will relax and enjoy Mountain View the teas already served with a squeeze of lemon and a sugar cube directly into my mouth taste different, you know, a tea break eventually reveals the food and look, my young friends are already here.

Spring water may be tasty but it won't satisfy a young appetite The clay comes off easily I put the heavy lid aside for later use The ostrich looks like it's in a space, hot and heavy. Next comes Bas, the bed smells divine, let's uncover our birdie buck, which was served on a large plate and now it's time to carve the main course. Look at that tenderness that falls off my bones, juicy, soft, spicy and perfectly fragrant. I cut it into small pieces for that hands-on experience of eating poultry should be eaten that way. Forks are for quick buckwheat reactions.

Hands instantly reach for food. Bor Appetit, why not try it myself? Perfection super fr for speech foreign speech foreign speech for speech for T super