What are the main ingredients in Spiced Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Spiced Ostrich Fillet?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Spiced Ostrich Fillet?

SWEET, SWEET BUTTERNUT: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. BUBBLE IT UP: Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. PICKLED SALSA & HUMMUS DRESSING: Pour the white wine vinegar and 80ml of warm water into a bowl. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced cucumber. Toss to coat and set aside to pickle. Combine the hummus with 2 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. SPICED OSTRICH: When the butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. TOSS YOUR COLOURFUL QUINOA: Just before serving, toss the roast butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish! SINK INTO HEALTH HEAVEN: Dish up some vibrant quinoa salad and top with the spiced ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!

What should be prepared from my kitchen to make Spiced Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Spiced Ostrich Fillet

Name: Spiced Ostrich Fillet
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Relish the lean texture and rich aroma of free-range ostrich steak, seared in a BBQ & coriander spice mix. Resting on a bed of tossed quinoa salad with the zing of pickled salsa and the natural sweetness of roast butternut.

Spiced Ostrich Fillet

with quinoa salad, roast butternut & hummus dressing

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Butternut
Cucumber
Fresh Parsley
Hummus
Ostrich
Ostrich Steak
Steak Spice mix
White Quinoa
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

SWEET, SWEET BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 200ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & HUMMUS DRESSING
Pour the white wine vinegar and 40ml of warm water into a bowl. Whisk in 1 tsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced cucumber. Toss to coat and set aside to pickle. Combine the hummus with 1 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 5-7 minutes, shifting as it colours until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steak until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!

Butternut - 250g
White Quinoa - 75ml
White Wine Vinegar - 10ml
Baby Tomatoes - 80g
Cucumber - 50g
Hummus - 50ml
Fresh Parsley - 4g
Ostrich Steak - 160g
Steak Spice mix - 10ml

Download the Recipe

Serves 2

SWEET, SWEET BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & HUMMUS DRESSING
Pour the white wine vinegar and 80ml of warm water into a bowl. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced cucumber. Toss to coat and set aside to pickle. Combine the hummus with 2 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!

Butternut - 500g
White Quinoa - 150ml
White Wine Vinegar - 20ml
Baby Tomatoes - 160g
Cucumber - 100g
Hummus - 100ml
Fresh Parsley - 8g
Ostrich Steak - 320g
Steak Spice Mix - 20ml

Download the Recipe

Serves 3

SWEET, SWEET BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & HUMMUS DRESSING
Pour the white wine vinegar and 80ml of warm water into a bowl. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced cucumber. Toss to coat and set aside to pickle. Combine the hummus with 2 tsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!

Butternut - 500g
White Quinoa - 150ml
White Wine Vinegar - 20ml
Baby Tomatoes - 160g
Cucumber - 100g
Hummus - 100ml
Fresh Parsley - 8g
Ostrich Steak - 320g
Steak Spice Mix - 20ml

Download the Recipe

Serves 4

SWEET, SWEET BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BUBBLE IT UP
Rinse the quinoa, place in a pot, and submerge in 800ml of water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PICKLED SALSA & HUMMUS DRESSING
Pour the white wine vinegar and 160ml of warm water into a bowl. Whisk in 2 tbsp of a sweetener of choice until dissolved. Add in the quartered baby tomatoes and diced cucumber. Toss to coat and set aside to pickle. Combine the hummus with 1 tbsp of olive oil and three-quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the butternut reaches the halfway mark, place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 10-15 minutes, shifting as they colour until browned and cooked to your preference. (This time frame will yield a medium-rare result.) During the final 1-2 minutes, evenly sprinkle over the steak spice and add another drizzle of oil. Use the pan juices to baste the steaks until cooked. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS YOUR COLOURFUL QUINOA
Just before serving, toss the roast butternut and pickled salsa through the cooked quinoa. Use or lose the remaining vinegar as you wish!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the spiced ostrich slices. Drizzle over the herby hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!