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