Ostrich carpaccio
Cooking time: 10 minutes
Ingredients:
200g of fan fillet of Lincolnshire ostrich
100g of fresh Tuscan pecorino cheese
50g of mascarpone cheese
The zest of 2 lemons
12 small beetroots cooked and peeled
1 head of broccoli
2 tablespoons of extra virgin olive oil
1 clove of garlic finely chopped
Salt and pepper to taste
Featured in:
August 2011
METHOD
Season the fillet of ostrich with salt and pepper; wrap it in cling film and place in the freezer for 2 hours.
Place the pecorino, mascarpone and lemon zest in a food processor and chop to mousse-like consistency.
Gently cook the chopped garlic in olive oil for 2 minutes. Blanch the broccoli in boiling salted water for 3 minutes then drain and add to the garlic; cook on medium heat for 3-5 minutes. Pass them in the food processor and process to fine puree. Season and set aside.
Pan roast the beetroot in a nonstick pan with a little olive oil for 2-3 minutes.
To serve, finely slice the ostrich fillet and place on the cheese mousse.
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