Recipes SEARED OSTRICH CARPACCIO
SEARED OSTRICH CARPACCIO
Lighter, brighter days herald lighter, brighter eating. This seared ostrich carpaccio ticks all our al fresco spring eating boxes. It doesn’t need much done to it – just a coating of olive oil and a liberal sprinkling of our fabulously complex Cape Herb & Spice Tastebud UMAMI Seasoning, then it’s a quick sear on the braai or in a hot pan.
Top with all the veggie things carpaccio loves – something peppery, something salty, something tangy, something creamy. Loads of parmesan shavings come next and you’re done. You could dress it very classically with just a drizzle of olive oil and squeeze of lemon along with a sprinkling of sea salt. We push the boat out with a fabulously garlicky Dijon vinaigrette.
- WHAT YOU WILL NEED -
- FOR THE OSTRICH
- 400g ostrich fillet
- 1 Tbsp olive oil
- TASTEBUD UMAMI
- FOR THE DIJON VINAIGRETTE
- 4 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 small clove minced garlic
- generous pinch of salt
- ½ tsp honey
- FOR THE TOPPINGS
- A peppery element – think rocket, watercress, radish
- Tiny non pareils capers
- Finely sliced red onions
- Parmesan shavings
- Nasturtium petals (optional)
- METHOD -
Rub the ostrich fillet with 1 Tbsp olive oil, sprinkle Cape Herb & Spice Tastebud UMAMI Seasoning all over and set aside at room temperature for half an hour. Sear fillet on the braai or in a non-stick pan for 60 seconds on each side, then set aside to rest for at least 5 minutes. Whisk all the vinaigrette ingredients together. Slice ostrich as thinly as possible and plate up dressed with the veggies. Drizzle over the Dijon vinaigrette and top with parmesan shavings.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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