Wednesday 13th December 2017
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Serves
Preparation time: 5 minutes
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

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Ostrich carpaccio, pecorino cheese and lemon mousse with roasted beetroot and broccoli puree

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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