Marina’s ostrich carpaccio

Recipe from: 25 October 2010

Ingredients 8
Servings 5
Minutes 2 hours


Serving Change
  • 250
    ostrich fillet
  • 45
    lemon juice, preferably fresh
  • 2
    garlic, chopped finely
  • Freshly ground black pepper
  • 10
    avocado oil
  • 12-16
    rocket leaves
  • 10
    parmesan or pecorino cheese, shaved or finely grated
  • 4
    slices low GI bread, optional


2 hours
Remove the ostrich fillets from the packet and place half of them separately onto a plastic plate.
Freeze for about 2 hours to make slicing much easier.
Remove from the freezer - the fillets will be semi-frozen - and slice as thinly as possible.
Place the ostrich slices into a glass container and cover with the lemon juice, garlic, plenty of black pepper and oil.
Marinate, covered for 20 - 30 minutes.
Divide the rocket leaves onto four plates.
Layer the ostrich slices evenly onto the leaves.
Top with two curls of shaved Parmesan or Pecorino.
Cut each slice of bread into three fingers and serve with the carpaccio.
Serve with a large mixed salad or fruit salad for dessert.

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