Ingredients

Method

• 1 T soya sauce
• 1 t lemon juice
• 1 T olive oil
• sea salt, to taste
• 500 g Woolworths whole ostrich fillet
• 1 loaf ciabatta or rustic bread, sliced and toasted
For the wasabi crème fraiche, mix:
• 250 g crème fraiche
• 2 t wasabi paste, or to taste
• 1 t lemon juice
• sea salt, to taste
For the herb salad, mix:
• A handful basil leaves, chopped
• A handful celery leaves, chopped
• A handful dill, chopped
• A handful Italian parsley, chopped
• 2 t olive oil
• a squeeze of lemon juice
• sea salt and freshly ground black pepper, to taste
For serving:
• 90 g pickled red onions
• nori sheets, crushed
• toasted sesame seeds

Method

Ingredients

1 Mix the soya sauce, lemon juice and olive oil. Coat the ostrich lightly and marinate for 10 minutes.

2 Heat a pan until very hot. Sear the ostrich for 3–5 minutes on each side, or until cooked to your preference. Rest for a few minutes, then slice thinly.

3 Spread the wasabi crème fraîche onto the toasted bread. Layer on the sliced ostrich, a handful of herb salad and pickled red onions.

4 Sprinkle with the crushed nori and sesame seeds, and lightly drizzle with olive oil if desired.

Find more ostrich recipes here

Photography and videography: Sadiqah Assur-Ismail

Recipe and production: Bianca Jones

Our ostriches are reared by South African farmers who care as much as we do about animal welfare for the very best lean, clean and flavourful protein.

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