Ostrich carpaccio with parsley and capers

Name: Ostrich carpaccio with parsley and capers
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 500 g ostrich fillet; 1 sea salt and freshly ground black pepper; 1 pnp finest extra-virgin olive oil glug; 2 tsp Dijon mustard; 60 ml vinegar white balsamic; 60 ml capers; 8 pickling onions sliced; 125 ml fresh Italian parsley; 1 parmesan cheese to serve

4 servings

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A little goes a long way when making carpaccio, so use the best meat you can afford.

By Food24 October 29 2012

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Ostrich carpaccio with parsley and capers

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Ingredients (9)

500 g	ostrich — fillet
1	sea salt and freshly ground black pepper
1	pnp finest extra-virgin olive oil — glug
2 tsp	Dijon mustard
60 ml	vinegar — white balsamic
60 ml	capers
8	pickling onions — sliced
125 ml	fresh Italian parsley
1	parmesan cheese — to serve

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Method:

Season ostrich with salt and pepper. Wrap tightly in clingfilm and freeze for 1 hour or until slightly frozen (this makes slicing easier).

Remove clingfilm and use a very sharp knife to slice thinly.

Arrange slices on a flat platter or individual plates.

Mix a little oil with the mustard and vinegar. Top carpaccio with capers, onion and parsley

Drizzle with dressing and shave or grate over Parmesan.

Another idea: For ostrich tartare, chop meat into 2mm cubes and mix with remaining ingredients. Top with a raw egg yolk.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.