eCook Meal
Steakhouse Ostrich & Truffled Roasties
with coffee-caramelised onions & toasted sunflower seeds
No need to leave home for a steakhouse dinner! Your seared ostrich steak is swathed in silky onions, caramelised in a coffee rub. It’s accompanied by a rocket and cucumber salad and sweet potato roasties, dripping with truffle oil.
Serving guide
Choose your portion size.
POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the Ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a bowl and whisk in 2 tsp of olive oil until well combined. Add in the rinsed Rocket, the Cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy Ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!
POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the Ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a salad bowl and whisk in 1 tbsp of olive oil until well combined. Add in the rinsed Rocket, the Cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy Ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!
POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the Ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a salad bowl and whisk in 1 tbsp of olive oil until well combined. Add in the rinsed Rocket, the Cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy Ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!
POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the Ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 9-10 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a salad bowl and whisk in 2 tbsp of olive oil until well combined. Add in the rinsed Rocket, the Cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy Ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!
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Frequently Asked Questions
What is the preparation time for Steakhouse Ostrich & Truffled Roasties?
The preparation time for Steakhouse Ostrich & Truffled Roasties with coffee-caramelised onions & toasted sunflower seeds is between 25 and 35 minutes.
What is the total time required to make Steakhouse Ostrich & Truffled Roasties with coffee-caramelised onions & toasted sunflower seeds?
The total time required to make Steakhouse Ostrich & Truffled Roasties with coffee-caramelised onions & toasted sunflower seeds is between 40 and 50 minutes.
How many servings does Steakhouse Ostrich & Truffled Roasties provide?
4 servings
What are the main ingredients in Steakhouse Ostrich & Truffled Roasties?
Cucumber, NOMU Coffee Rub, Onion, Ostrich, Ostrich Steak, Parsley, Red Wine Vinegar, Rocket, Sunflower Seeds, Sweet Potato, Truffle Oil
What is the nutritional information of Steakhouse Ostrich & Truffled Roasties?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Steakhouse Ostrich & Truffled Roasties?
SMOKY CARAMELISED ONIONS: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving. STEAKHOUSE-STYLE!: Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef! A BOWL OF TANGY SALAD: For the dressing, place the vinegar in a salad bowl and whisk in 1 tbsp of olive oil until well combined. Add in the rinsed rocket, the cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat. YOU’RE HALFWAY!: When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. TOAST THE SEEDS: Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. POP IN THE ROASTIES: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
What should be prepared from my kitchen to make Steakhouse Ostrich & Truffled Roasties?
Cucumber, NOMU Coffee Rub, Onion, Ostrich, Ostrich Steak, Parsley, Red Wine Vinegar, Rocket, Sunflower Seeds, Sweet Potato, Truffle Oil
How many calories does Steakhouse Ostrich & Truffled Roasties have?
calories
How much fat content does Steakhouse Ostrich & Truffled Roasties have?
grams