Recipes OSTRICH CARPACCIO
Nothing like a delicious, easy to make dish this summer. Ensuring a complementary balance between the tender ostrich fillet and the must have healthy greens - it will leave you wanting more.
- WHAT YOU WILL NEED -
- FOR THE DRESSING
- 5 Tbsp olive oil
- 2 Tbsp lemon juice (the juice of 1 lemon)
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1 tsp salt
- 2 cups, mixed baby greens
- ¼ cup pomegranate rubies
- 2 small radish, finely sliced
- 400g ostrich fillet, fridge cold
- 1 Tbsp olive oil
- 2 Tbsp MOROCCAN SPICE
- METHOD -
For the dressing - combine all the ingredients in a small bowl. Whisk well and set aside. Remove the ostrich from the fridge and drizzle with olive oil and add the Cape Herb & Spice Moroccan Seasoning. Rub the spice evenly over the fillet.
In a very hot non-stick pan sear the ostrich for 1 minute, make sure you turn it frequently so the cook is even all round. Following that, place the meat on a board and let it rest for 5 minutes.
Using a very sharp knife slice thin slices of the ostrich and lay them onto a plate.
Toss the greens with the pomegranate rubies, adding radish and vinaigrette. Pile the greens over the ostrich and give everything an extra sprinkle of the Cape Herb & Spice Moroccan Seasoning and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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