Ostrich carpaccio with parsley and capers

Recipe from: 29 OCtober 2012
ostrich carpaccio

Ingredients 9
Servings 4
Time

Ingredients

  • 500
    g
    ostrich fillet - trimmed of sinew
  • 1
    Pinch salt and milled pepper
  • 1
    glug PnP Finest extra-virgin olive oil
  • 2
    tsp
    Dijon mustard
  • 60
    ml
    white balsamic vinegar
  • 60
    ml
    capers
  • 8
    small pickled onions - sliced
  • 125
    ml
    flat-leaf parsley
  • 1
    piece Parmesan cheese - to serve
 

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.

 

Read more on: poultry  |  recipe  |  starter
 

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