Home
Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Cranberry-and-Port-glazed three-bird roast

Christmas recipes

Cranberry-and-Port-glazed three-bird roast

1 hour

Gammon with chipolatas, salted toffee apples and pork crackling

Apple recipes

Gammon with chipolatas, salted toffee apples and pork crackling

30 minutes

Buttered Brussels sprouts with creme fraiche

Winter vegetable

Buttered Brussels sprouts with creme fraiche

3 minutes

De Leuwen blue cheese-and-litchi platter

De Leuwen blue cheese-and-litchi platter

10 minutes

Ravioli with olive and tuna sauce

Ravioli with olive and tuna sauce

Calamari steaks with grilled baby marrow

Calamari

Calamari steaks with grilled baby marrow

Beetroot recipes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Asian recipes

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

25 minutes

Prawns poached in green Thai curry broth

Asian recipes

Prawns poached in green Thai curry broth

10 minutes

Kabeljou and strawberries with tzatziki and granadilla dressing

Mediterranean

Kabeljou and strawberries with tzatziki and granadilla dressing

5 minutes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute

Load more

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 minute

Ingredients

45 g Woolworths rainbow peppercorns, crushed
Sea salt, to taste
500 g ostrich fillet
2 T canola oil
50 g pecorino cheese, grated

For the salad:

2 Granny Smith apples
2 Woolworths candy-stripped beetroot
2 Woolworths golden beetroot
2 kohlrabi
1 lemon, juiced

For the dressing, mix:

2 T Dijon mustard
1 T honey
1 lemon, juiced
5 T extra virgin olive oil
Sea salt, to taste

Method

1. Mix the crushed peppercorns and salt, then roll the ostrich fillet in the mixture to coat it.

2. Heat the canola oil in a pan over a high heat until smoking hot, then sear the ostrich for 30 seconds on each side. Allow to rest for 2 minutes, then slice very thinly and place on a serving platter.

3. To make the salad, thinly slice the apples lengthways using a mandolin or a very sharp knife. Do the same with the beetroot and kohlrabi, then squeeze over a little lemon juice to stop them from turning brown.

4. To assemble, layer the thinly sliced apples, beetroot and kohlrabi onto the carpaccio, drizzle over the dressing and scatter with the pecorino.