What are the main ingredients in Ostrich & Café Au Lait Sauce?

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

What is the nutritional information of Ostrich & Café Au Lait Sauce?

Calories: 765, Carbs: 70 grams, Fat: grams, Protein: 48.2 grams, Sugar: 28.2 grams, Salt: 774 grams

How do I prepare Ostrich & Café Au Lait Sauce?

SWEET POTATO MASH: 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, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste. TOAST & PREP: Place the hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated. GOLDEN MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season. RICH OSTRICH STEAK: Place a pan over medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices. CAFÉ AU LAIT SAUCE: Return the pan to medium heat with 150ml boiling water, the stock, and the ground coffee. Simmer for 4-6 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper. OOH LA LA!: Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining hazelnuts. Cheers, Chef! LEEKS ON FLEEK: Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred.

What should be prepared from my kitchen to make Ostrich & Café Au Lait Sauce?

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

Ostrich & Café Au Lait Sauce

Act like the French and make coffee part of every moment! Juicy ostrich steak is smothered with a creamy mushroom & hazelnut café au lait sauce. Served with rustic sweet potato & poppyseed mash, charred leeks, and a fresh salad. Exquisite!

Ostrich & Café Au Lait Sauce

with a rustic poppy seed sweet potato mash

Hands on Time: 25 - 45 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Button Mushrooms
Creme Fraiche
Free-range Ostrich Steak
Fresh Thyme
Ground Coffee
Hazelnuts
Leeks
NOMU Beef Stock
Ostrich
Poppy Seeds
Red Wine Vinegar
Salad Leaves
Sweet Potato

From your kitchen:

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

Serves 1

SWEET POTATO MASH
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, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 100ml boiling water, the stock, and ½ the ground coffee. Simmer for 3-5 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH OSTRICH STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steak with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!

Sweet Potato - 250g
Poppy Seeds - 10ml
Hazelnuts - 10g
Red Wine Vinegar - 10ml
Salad Leaves - 20g
Leeks - 100g
Button Mushrooms - 125g
NOMU Beef Stock - 10ml
Ground Coffee - 1 sachet
Crème Fraîche - 50ml
Free-range Ostrich Steak - 160g
Fresh Thyme - 3g

Download the Recipe

Serves 2

SWEET POTATO MASH
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, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 150ml boiling water, the stock, and the ground coffee. Simmer for 4-6 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH OSTRICH STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!

Sweet Potato - 500g
Poppy Seeds - 20ml
Hazelnuts - 20g
Red Wine Vinegar - 20ml
Salad Leaves - 40g
Leeks - 200g
Button Mushrooms - 250g
NOMU Beef Stock - 20ml
Ground Coffee - 1 sachet
Crème Fraîche - 100ml
Free-range Ostrich Steak - 320g
Fresh Thyme - 5g

Download the Recipe

Serves 3

SWEET POTATO MASH
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, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 200ml boiling water, the stock, and ¾ of the ground coffee. Simmer for 5-7 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH OSTRICH STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!

Sweet Potato - 750g
Poppy Seeds - 30ml
Hazelnuts - 30g
Red Wine Vinegar - 30ml
Salad Leaves - 60g
Leeks - 300g
Button Mushrooms - 375g
NOMU Beef Stock - 30ml
Ground Coffee - 2 sachets
Crème Fraîche - 150ml
Free-range Ostrich Steak - 480g
Fresh Thyme - 8g

Download the Recipe

Serves 4

SWEET POTATO MASH
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, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 250ml boiling water, the stock, and the ground coffee. Simmer for 6-8 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH OSTRICH STEAK
Place a pan over medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!