Tataki of ostrich with tomato and pepper sorbet

July 18, 2016 (Last Updated: January 11, 2019)

Instead of a sorbet you could substitute with a delicious red pepper and tomato salsa.

Tataki of ostrich with tomato and pepper sorbet

Serves: 6 – 8
Cooking Time: 10 mins excluding freezing and marinating time


  • 6 medium-sized, very ripe tomatoes
  • 200ml tomato juice
  • salt and white pepper, to taste
  • Tabasco, to taste
  • 30ml castor sugar
  • 20ml lemon juice
  • zest of 1 lemon
  • 60ml soy sauce
  • 60ml mirin
  • 5ml fresh origanum, finely chopped
  • 1 garlic clove, finely chopped
  • 5ml fresh ginger, grated
  • 10ml castor sugar
  • 300g ostrich fillet



For the sorbet, purée the tomatoes with skin, seeds and all, in a blender. Add the tomato juice, salt, pepper, Tabasco, sugar, lemon juice and zest.


Transfer the mixture to an ice cream churner and churn. If you do not have a churner, place the mixture in a container and freeze.


To make the marinade, combine all the ingredients and mix well.


Trim the fillet and place it in a freezer bag. Add the marinade to the bag and leave it to stand for 4 – 6 hours.


Remove the fillet from the marinade and roll in plastic wrap before freezing. This makes it easier to slice.


To serve, slice the fillet thinly and serve with a scoop of sorbet, and a crispy baby leaf salad.

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