Ingredients

Method

• 500 g ostrich fillet, finely diced
• 2 T horseradish cream
• Sea salt and freshly ground black pepper, to taste
• 8 quail eggs, poached, crumbed and deep-fried
• Microherbs, to garnish
For the salt domes
• 1 kg fine salt
• 4 free-range egg whites
For the Parmesan soil
• 250 g breadcrumbs
• 1 clove garlic, crushed
• 1 t Italian parsley
• 1 T Parmesan, grated
• 1 lemon, zested
For the roast garlic and caper foam
• 2 bulbs garlic, roasted
• 1/2 cup cream
• 1/2 cup milk
• 1 T capers, chopped
• 1 t white wine vinegar
• Sea salt and freshly ground black pepper
• 1 t soy lecithin

Method

Ingredients

Mix the ostrich, horseradish cream and seasoning. Roll into a cylinder, wrap in clingfilm and chill until ready to assemble.

To make the salt domes, preheat the oven to 100°C. Mix the salt and egg whites, using your hands to create a mortar-like consistency. Roll up a silicone baking mat and secure with string. Pack a thin layer of the mixture around the mat (do not cover the bottom surface of the mat). Using a knife, separate the mixture to form 8 separate domes and neaten the edges. Bake for 10 minutes until set, but do not allow to colour. Leave to cool on the mat.

To make the Parmesan soil, blend all the ingredients in a food processor. Spread on a baking tray and leave to dry out at room temperature.

To make the roast garlic and caper foam, bring the pulp from the roast garlic, cream, milk, capers, vinegar and seasoning to the boil in a saucepan. Remove from the heat and strain. Add the soy lecithin and foam with a hand blender just before serving.

To assemble, slice the ostrich tartare into eight equal portions, then place on serving plates with a deep-fried quail egg and a sprinkling of Parmesan soil. Spoon foam over one side of the tartare and cover with a salt dome. Garnish with microherbs.

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