May 2008

Ostrich Carpaccio

Ingredients

240g ostrich fillet whole
1 tablespoon cracked black pepper
A good pinch of salt
100g aged pecorino
75g rocket shoots (washed)
For the dressing:
½ a red onion finely chopped
50g capers
50g hazelnuts
50ml olive oil
1 bunch chopped parsley
10ml white wine vinegar

Method

Trim the ostrich fillet of all excess fat and sinue, roll in cling film with salt and pepper until you get a tight cylinder shape. Place in the freezer for two (2) hours.

For the dressing: toast and peel the hazelnuts. Finely chop the capers and mix with the remainder of the dressing and ingredients. Allow this to stand for two (2) hours to allow the flavours to come together.

Remove the ostrich from the freezer and slice thinly, arrange on the plate, top off with some rocket shoots, pecorino shavings and finish with a drizzle of the dressing. Serve with warm crusty bread.

Enjoy!