Seared Ostrich Carpaccio with Coriander, Pickled Ginger and Soy Dressing
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4
- Category: Banting / Paleo / Low Carb; Global Foods; Light meals; Meals and Courses; South African; Starters; Venison
Description
This ostrich carpaccio dish is full of beautiful flavour. A taste experience like no other!
Ingredients
Fillet
1 Tbsp (15 ml) coriander seeds
1 clove garlic, crushed
1 Tbsp (15 ml) sesame seeds
1 Tbsp (15 ml) sunflower oil
600 g ostrich fillet
salt and milled black pepper
Soy Dressing
2 tsp (10 ml) mirin
1 Tbsp (15 ml) soy sauce
2 tsp (10 ml) sesame oil
1 red chilli, seeded and finely sliced
1 handful (15 g) coriander
2 Tbsp (30 ml) pickled ginger
2 small radishes thinly sliced (use a mandolin if possible)
Instructions
Place the coriander seeds, garlic and sesame seeds into a mortar and pound to a coarse paste. Add the sunflower oil and smear the paste over the ostrich fillet. Season with salt and pepper.
Heat a grill pan on high and sear the fillet on all sides. Remove from the pan and allow to rest for 5 minutes.
To make the dressing, whisk together the mirin, soy sauce, sesame oil and chilli and keep to one side.
When ready to serve, slice the ostrich as thinly as possible. Arrange on serving plates, drizzle with the soy dressing and garnish with fresh coriander, sliced radishes and pickled ginger.
