Ostrich carpaccio

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


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.



Never miss a copy!

Big savings when you take out a subscription.

MAY ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• Mark Harrison - Concert king returns to Lincoln• Beekeepers of the Lincolnshire Wolds - Promoting local honey• VE Day 80 - Veterans’ voices• Skegness through the years - Resort’s history explored• Life visits Louth, Boston, Spalding and Woodhall Spa• Gardening - Planting peace• David Burghardt Vision Care - 40 years of excellence• Skendleby Hall - A wellbeing welcome• Education - Make the right choice for your childrenAnd lots more.Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2025-digital-copy/ ... See MoreSee Less