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Recipe by: Abigail Donnelly
Photographer: Jan Ras
Photographer's Assistant: Faye Jackson
Ostrich Carpaccio with fresh apple, candy stripe beetroot and kohlrabi salad
(Serves 4)
Easy
Preparation 20 minutes
Cooking 1 minute
Woolworths rainbow pepper 45g, crushed
Salt to taste
Ostrich fillet 500g
Canola oil 2T
Pecorino cheese 50g, freshly grated
For the salad
Granny smith apples 2
Woolworths Candy stripped beetroot 2
Woolworth Golden beetroot 2
Kohlrabi 2
Lemon 1, juiced
For the dressing
Dijon mustard 2T
Honey 1T
Lemon 1, juiced
Extra virgin olive oil 5T
Salt to taste
1 Combine the crushed peppercorn and salt before rolling the ostrich fillet in the mix, coating it.
2 Heat the oil over a high heat until smoking before searing the fillet in the pan for 30 seconds on each side. Allow the fillet to rest for 2 minutes before thinly slicing and plating.
3 For the salad: Using a mandolin slicer or sharp knife, thinly slice the apples lengthways into thin slices, do the same to the beetroot and kohlrabi before squeezing some lemon juice over stopping them turning brown.
4 For the dressing: Add the mustard, honey, lemon juice, olive oil and salt to a mixing bowl and mix well.
5 To plate the dish layer the thinly sliced apples, beetroot and kohlrabi on the dish with the Carpaccio, drizzle the dressing over before topping with freshly grated pecorino
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