Ostrich Carpaccio with Smoked Artichoke Cream, Wholegrain Mustard, Tapioca Chip, Cured Egg Yolks, Nasturtium
To be enjoyed with the Creation Merlot
- 1.3 kg ostrich fan fillet
- 780 g tinned Spanish artichokes
- 400 g wholegrain mustard
- 100 ml cream
- 150 g tapioca pearls
- 15 egg yolks
- 15 lemons
- 250 g sugar
- 250 g salt
- 30 g chopped parsley
- 1 cup wood chips
- 250 ml oil
- 1 tsp yellow food colouring
- 5 g Pinot salt
- 1 roll unperforated cling wrap
nasturtium flowers and leaves
Place the 15 egg yolks in a shallow container.
In a mixing bowl, mix the zest and juice of 9 lemons, 240 g salt and
240 g sugar.
Cover the egg yolks with the mix, taking care that they do not break.
Close the container and let it cure in the fridge for 3 days.
Take the egg yolks out of the curing liquid and place in the dehydrator for another 3 days.
Store them in an airtight container in the fridge.
Portion the 1.3 kg ostrich fan fillet into 10 strips.
Rub for ostrich
Mix 300 g wholegrain mustard, chopped parsley, 10 g sugar, oil and 10 g salt in a mixing bowl.
Add the strips of ostrich and mix till all the ostrich is covered in the rub.
Add the juice and zest of 5 lemons to the bowl with the ostrich and mix through again.
Roll the strips individually in cling wrap and place in the freezer overnight.
Slice thin for plating.
Strain the liquid off the tinned artichokes and place the artichokes on a stainless steel tray.
Use smoking chips to smoke the artichokes according to the instructions on the back of the packet.
Cover with foil and set aside for 30 minutes.
Remove and heat up in a saucepan with 100 ml cream.
Blend until smooth in a jug blender and place in an airtight container.
Place the 100 g wholegrain mustard in a piping bag to be piped onto the plate.
Take a small pot and heat up 300 ml water.
Add the tapioca to the water and let it cook for 20 minutes.
Remove from heat, rinse with cold water and place in a container.
Mix in 1 tsp yellow food colouring and juice of 1 lemon.
Scoop teaspoon-sized portions of the tapioca mix into a pot of preheated oil.
Fry till golden brown, drain the oil on the paper towel and sprinkle with Pinot salt.