Be inspired by ♥ Recipe For Amarula Cured Ostrich Carpaccio

I was invited to celebrate Amarula as part of South Africa’s heritage and create a dish where I could possibly win a luxury getaway in the Bushveld. To this end, I was provided with a bottle of Amarula and I started off by sipping a glass or two to make sure I understood the taste profile perfectly. I then set about thinking about my heritage and I knew I wanted to do something with meat that is unique to South Africa. This easy to make carpaccio, accompanied by an ice cream with a lot of depth can be enjoyed anytime and anywhere in our beautiful country. I think it would be a perfect dish to start your dinner after a game drive, but I know we can’t all indulge in that luxury. Make it to enjoy with friends, or as an evening meal for yourself. No matter what, you will enjoy it.

"Amarula Cured Ostrich Carpaccio"

Amarula Cured Ostrich Carpaccio

Amarula Cured Ostrich Carpaccio
  • 100g coarse Salt plus extra for layering
  • 50g sugar
  • 10mls juniper berries
  • 30mls fennel fronds, finely chopped
  • Zest of 1 orange
  • 500g ostrich steaks
  • Amarula for brushing onto the steak
  • 1 fennel bulb, thinly sliced
  • 3 tablespoons canola oil
  • 1 tablespoon orange juice
  • Pinch of salt
  • 1 tablespoon olive oil
  • A few small scoops of Amarula and mushroom ice cream per plate
  1. Using a large plastic container, sprinkle a thin layer of coarse salt on the bottom
  2. Mix together 100g coarse salt with the sugar
  3. Finely grind the juniper berries using a spice grinder
  4. If you don’t have a spice grinder, crush them as fine as you can get them with a pestle and mortar
  5. Add the juniper, the fennel fronds and the zest to the salt / sugar mix
  6. Combine all together
  7. Pat the steaks dry the steaks and brush on the Amarula
  8. Put half of the curing mix on top of the salt
  9. Lay the steaks on this and then cover with the rest of the curing mix
  10. Cover with cling film and put a plate (or something heavy) on top of the meat
  11. Place in the fridge for 3 hours
  12. Remove and wash off the excess curing mix
  13. Allow the steaks to come up to room temperature
  14. While you are waiting, combine the canola oil with the orange juice and whisk well
  15. Season with a pinch of salt to taste
  16. Add the fennel and leave to marinade in the dressing
  17. Brush the olive oil onto the steaks and heat the excess in a pan
  18. Seal the steaks for 15 seconds on each side – you want a nice colour but you do not want to cook the steaks through
  19. Allow to rest and once cool, slice as thinly as you can
  20. Remove the fennel from the vinaigrette and shake off the excess dressing
  21. Place a small handful on each plate
  22. Cover with the steak and serve with a few small dollops of the ice cream (I used a half teaspoon measure to scoop them out of the container)
Cooks Notes
Cooks Note: you do not have to serve this meal as is, you can just make the carpaccio and enjoy it alone.

For conversions click here

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Recipe For Amarula Cured Ostrich Carpaccio — 21 Comments

    • Thank you so much for the compliment BAM – I will just have to do with having people over for dinner :)

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  1. Oh m’gosh Tandy, open a restaurant and serve this. I will be your best customer!

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  2. Wow – you put so much thought into the creation of this wonderful dish. I have eaten ostrich in the last and remembered enjoying it – maybe I´ll find some when I´m in the UK. When do you find out if you have won the trip?!

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