What are the main ingredients in Seared Ostrich on Creamy Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Tinfoil

What is the nutritional information of Seared Ostrich on Creamy Orzo?

Calories: 868, Carbs: 86 grams, Fat: grams, Protein: 53 grams, Sugar: 14.6 grams, Salt: 130 grams

How do I prepare Seared Ostrich on Creamy Orzo?

ROAST VEGGIES: Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 15-20 minutes until cooked through, shifting halfway. COOK ORZO: Fill a pot for the orzo pasta with 750ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 160ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5. TOAST SUNFLOWER SEEDS & PREP LEEKS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice. FRY THE OSTRICH & BURNT BUTTER: Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 60g of butter and dried rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. CREAMY ORZO SAUCE: Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. In the final minute add the grated garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 3-4 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 1-2 minutes. Season and squeeze in some lemon juice to taste. PLATE: Dish up the creamy orzo, top with juicy ostrich steak slices, side with roasted veggies and drizzle over the rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!

What should be prepared from my kitchen to make Seared Ostrich on Creamy Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Tinfoil

Seared Ostrich on Creamy Orzo

Name: Seared Ostrich on Creamy Orzo
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Tinfoil

Sustainably sourced ostrich slices atop gloriously creamy orzo, infused with sautéed leek, garlic, crème fraîche and lemon. Finished with a splash of rich rosemary burnt butter and served alongside toasty roasted tomato and baby marrow.

Seared Ostrich on Creamy Orzo

with rosemary burnt butter & roast veg

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Baby Tomatoes
Creme Fraiche
Free-range Ostrich Steak
Fresh Rosemary
Garlic Clove
Garlic Cloves
Leeks
Lemon
Lemons
Orzo Pasta
Ostrich
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Tinfoil

Serves 1

ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 15-20 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 500ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 80ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leek and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE OSTRICH & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel and season. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 30g of butter and dried rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. In the final minute add the grated garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 2-3 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 1-2 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy ostrich steak slices, side with roasted veggies and drizzle over the rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprig. Well done, Chef!

Baby Tomatoes - 100g
Baby Marrow - 100g
Orzo Pasta - 100ml
Sunflower Seeds - 10g
Leeks - 100g
Free-range Ostrich Steak - 160g
Fresh Rosemary - 2g
Crème Fraîche - 50ml
Garlic Clove - 1
Lemon - 1

Download the Recipe

Serves 2

ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 15-20 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 750ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 160ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE OSTRICH & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 60g of butter and dried rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. In the final minute add the grated garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 3-4 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 1-2 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy ostrich steak slices, side with roasted veggies and drizzle over the rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!

Baby Tomatoes - 200g
Baby Marrow - 200g
Orzo Pasta - 200ml
Sunflower Seeds - 20g
Leeks - 200g
Free-range Ostrich Steak - 320g
Fresh Rosemary - 4g
Crème Fraîche - 100ml
Garlic Cloves - 2
Lemon - 1

Download the Recipe

Serves 3

ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 20-25 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 1L of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 240ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE OSTRICH & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 90g of butter and dried rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 3-4 minutes until soft, shifting frequently. In the final minute add the grated garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 4-5 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 2-3 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy ostrich steak slices, side with roasted veggies and drizzle over the rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!

Baby Tomatoes - 300g
Baby Marrow - 300g
Orzo Pasta - 300ml
Sunflower Seeds - 30g
Leeks - 300g
Free-range Ostrich Steak - 480g
Fresh Rosemary - 6g
Crème Fraîche - 150ml
Garlic Cloves - 3
Lemons - 2

Download the Recipe

Serves 4

ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 20-25 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 1.5L of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 320ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE OSTRICH & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 120g of butter and dried rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 3-4 minutes until soft, shifting frequently. In the final minute add the grated garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 4-5 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 2-3 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy ostrich steak slices, side with roasted veggies and drizzle over the rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!