Ostrich carpaccio with avocado and pawpaw tower

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Coat the fillet with the mustard and add half the olive oil and vinegar. Wrap in cling film and place in the freezer until frozen.
Cube the avocado and mix lightly with the lettuce. Season well with lemon juice and black pepper. Cube the papaw and season generously with apple vinegar, sugar and black pepper. (Prepare the avocado and papaw just before serving to prevent discoloration.)
Place all the ingredients for the peppadew dressing in a food processor and process until smooth. Season to taste and set aside.
Blend the mayonnaise, cream and freshly chopped herbs and set aside. Slice the leeks into julienne strips. Heat the oil in a saucepan until very hot and deep-fry the leek strips until golden brown and crisp. Drain on paper towelling and keep warm.
Remove the fillet from the freezer about 5 minutes before serving. Using an electric knife, slice the fillet into paper-thin slices. Arrange around the edge of a serving platter.
Moisten with the rest of the olive oil and vinegar, and sprinkle the chopped herbs over the top. Spoon the avocado mixture into the centre of the platter and top with the papaw mixture.
Drizzle with the peppadew dressing and mayonnaise and finish with the deep-fried leeks.

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