Find your recipes and restaurants here

Marina’s ostrich carpaccio

Recipe from: 25 October 2010

Ingredients 8
Servings 4 - 8
Time 2 hours


  • 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


5 mins
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.

Read more on: poultry

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.