Marina’s ostrich carpaccio

4 - 8 servings Prep: 2 hrs, Cooking: 5 mins
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Paper thin layers of succulent meat... delicious for light and breezy eating.

By Food24 October 25 2010
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Ingredients (8)

250 g ostrich fillet
45 ml lemon juice
2 cloves garlic — cloves, finely chopped
black pepper — freshly ground
10 ml avocado oil
12-16 rocket — leaves
10 ml parmesan cheese — or pecorino cheese, grated
4 bread — sliced low GI
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Method:

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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