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Kannaland Ostrich Fillet Carpaccio With Herb Sauce

Kannaland ostrich fillet carpaccio with herb sauce

2 minutes cooking time   |   5-8 hours preparation time

Serves 8 – 10

DESCRIPTION

INGREDIENTS
  • 2 kg KLEIN KAROO OSTRICH FILLET *

  • 2 – 3 teaspoons ground black pepper *

  • 45 g Parmesan cheese, thinly sliced.

Method:

  • Grill ostrich fillet in pan or open fire. Seal fillets first before rubbing the meat with black pepper.
  • Braai until rare or medium rare.
  • Remove from fire and place in a casserole. Leave until cold. Place in fridge for 5 – 8 hours.
  • Prepare the herb sauce so long and then cut the fillets into paper thin slices.
HERB SAUCE

Ingredients

  • ¼ cup light olive oil (or cooking oil) *
  • ¼ cup virgin olive oil * 
  • 2 tablespoons white wine vinegar *
  • 2 tablespoons French mustard *
  • 2 tablespoons mayonnaise *
  • ¼ cup finely chopped parsley *
  • 1 teaspoon finely chopped thyme *
  • 2 teaspoons finely chopped marjoram.

Method:

  • Mix first three ingredients well and divide equally. Pour into two small bowls.
  • Add mustard and mayonnaise to one bowl oil/vinegar and mix with a small wire whisk. Do not use an electric blender – it can cause the sauce to curdle.
  • Pour this sauce on the basis and near the rim of a platter. Place the thinly sliced ostrich fillet (overlapping) on top of the sauce in the platter.
  • Whisk herbs and remaining oil/vinegar mix together and pour over meat.
  • Decorate with slivers of Parmesan.
  • Serve hot or cold with a variety of breads and salad.

Recipe: Alet Coetzee

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