What are the main ingredients in Ostrich & Blueberry Glaze?

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

What is the nutritional information of Ostrich & Blueberry Glaze?

Calories: 709, Carbs: 78 grams, Fat: grams, Protein: 49.3 grams, Sugar: 30.6 grams, Salt: 373 grams

How do I prepare Ostrich & Blueberry Glaze?

LIVING ON THE WEDGE: Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. On completion, remove from the oven and sprinkle over the rub and the grated cheese. Toss until combined. GLAZED OVER: In a small saucepan, add ¾ of the rinsed blueberries, a sweetener of choice (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer for 5-6 minutes until slightly reduced. Set aside and cover to keep warm. SOME CRUNCH FOR THE MUNCH: Place the walnuts in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop. Set aside. Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan. SUAVE SALAD: In a salad bowl, combine the cooked green beans, the shredded salad leaves, the remaining blueberries, and the toasted walnuts. Just before serving, add the remaining wine sauce, a drizzle of oil, and seasoning. Toss until coated. OH S’RICH, STEAK: Return the pan to 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 or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Rest for 5 minutes before thinly slicing. Lightly season. QUICK REHEAT: While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season to taste. SERVICE, PLEASE!: Plate up the ostrich slices and drizzle over the blueberry glaze. Side with the cheesy potato wedges and the dressed salad. Enjoy, Chef!

What should be prepared from my kitchen to make Ostrich & Blueberry Glaze?

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

Ostrich & Blueberry Glaze

No need to order an Uber, date night is happening at home! Juicy ostrich steak slices are smothered in a red wine blueberry & balsamic glaze. Served with cheesy potato wedges and a side salad dotted with pops of blueberry & crunchy walnuts.

Ostrich & Blueberry Glaze

with cheesy potato wedges, a green bean salad & a red wine dressing

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Blueberries
Free-range Ostrich Steak
Fresh Rosemary
Garlic Heads
Grated Italian-style Hard Cheese
Green Beans
Lemon Juice
NOMU Provençal Rub
Ostrich
Potato
Potatoes
Red Wine
Salad Leaves
Walnuts

From your kitchen:

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

Serves 1

LIVING ON THE WEDGE
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. On completion, remove from the oven and sprinkle over the rub and the grated cheese. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the rinsed blueberries, a sweetener of choice (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer for 4-5 minutes until slightly reduced. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the walnuts in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop. Set aside. Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
SUAVE SALAD
In a salad bowl, combine the cooked green beans, the shredded salad leaves, the remaining blueberries, and the toasted walnuts. Just before serving, add the remaining wine sauce, a drizzle of oil, and seasoning. Toss until coated.
OH S’RICH, STEAK
Return the pan to 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 or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Rest for 5 minutes before thinly slicing. Lightly season.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season to taste.
SERVICE, PLEASE!
Plate up the ostrich slices and drizzle over the blueberry glaze. Side with the cheesy potato wedges and the dressed salad. Enjoy, Chef!

Lemon Juice - 1
Red Wine - 1
Potato - 200g
NOMU Provençal Rub - 5ml
Grated Italian Style Hard Cheese - 1
Blueberries - 125g
Garlic Heads - 1
Fresh Rosemary - 1
Walnuts - 15g
Green Beans - 80g
Salad Leaves - 20g
Free-range Ostrich Steak - 160g

Download the Recipe

Serves 2

LIVING ON THE WEDGE
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. On completion, remove from the oven and sprinkle over the rub and the grated cheese. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the rinsed blueberries, a sweetener of choice (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer for 5-6 minutes until slightly reduced. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the walnuts in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop. Set aside. Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
SUAVE SALAD
In a salad bowl, combine the cooked green beans, the shredded salad leaves, the remaining blueberries, and the toasted walnuts. Just before serving, add the remaining wine sauce, a drizzle of oil, and seasoning. Toss until coated.
OH S’RICH, STEAK
Return the pan to 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 or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Rest for 5 minutes before thinly slicing. Lightly season.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season to taste.
SERVICE, PLEASE!
Plate up the ostrich slices and drizzle over the blueberry glaze. Side with the cheesy potato wedges and the dressed salad. Enjoy, Chef!

Lemon Juice - 1
Red Wine - 1
Potatoes - 400g
NOMU Provençal Rub - 10ml
Grated Italian Style Hard Cheese - 1
Blueberries - 250g
Garlic Heads - 1
Fresh Rosemary - 1
Walnuts - 30g
Green Beans - 160g
Salad Leaves - 40g
Free-range Ostrich Steak - 320g

Download the Recipe

Serves 3

LIVING ON THE WEDGE
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. On completion, remove from the oven and sprinkle over the rub and the grated cheese. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the rinsed blueberries, a sweetener of choice (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer for 6-7 minutes until slightly reduced. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the walnuts in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop. Set aside. Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 5-6 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
SUAVE SALAD
In a salad bowl, combine the cooked green beans, the shredded salad leaves, the remaining blueberries, and the toasted walnuts. Just before serving, add the remaining wine sauce, a drizzle of oil, and seasoning. Toss until coated.
OH S’RICH, STEAK
Return the pan to 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 or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Rest for 5 minutes before thinly slicing. Lightly season.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season to taste.
SERVICE, PLEASE!
Plate up the ostrich slices and drizzle over the blueberry glaze. Side with the cheesy potato wedges and the dressed salad. Enjoy, Chef!

Lemon Juice - 1
Red Wine - 1
Potatoes - 600g
NOMU Provençal Rub - 15ml
Grated Italian Style Hard Cheese - 1
Blueberries - 375g
Garlic Heads - 1
Fresh Rosemary - 1
Walnuts - 45g
Green Beans - 240g
Salad Leaves - 60g
Free-range Ostrich Steak - 480g

Download the Recipe

Serves 4

LIVING ON THE WEDGE
Preheat the oven to 200°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. On completion, remove from the oven and sprinkle over the rub and the grated cheese. Toss until combined.
GLAZED OVER
In a small saucepan, add ¾ of the rinsed blueberries, a sweetener of choice (to taste), ¾ of the wine sauce, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer for 6-7 minutes until slightly reduced. Set aside and cover to keep warm.
SOME CRUNCH FOR THE MUNCH
Place the walnuts in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and roughly chop. Set aside. Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
SUAVE SALAD
In a salad bowl, combine the cooked green beans, the shredded salad leaves, the remaining blueberries, and the toasted walnuts. Just before serving, add the remaining wine sauce, a drizzle of oil, and seasoning. Toss until coated.
OH S’RICH, STEAK
Return the pan to 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 or until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Rest for 5 minutes before thinly slicing. Lightly season.
QUICK REHEAT
While the steak is resting, return the saucepan with the blueberry glaze to medium heat and bring to a simmer. Remove the rosemary stalks and discard. Loosen with a splash of water if necessary, and season to taste.
SERVICE, PLEASE!
Plate up the ostrich slices and drizzle over the blueberry glaze. Side with the cheesy potato wedges and the dressed salad. Enjoy, Chef!