• 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


    • 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.