What are the main ingredients in Miso Butter Ostrich?

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

What is the nutritional information of Miso Butter Ostrich?

Calories: 522, Carbs: 48 grams, Fat: grams, Protein: 42.8 grams, Sugar: 16.8 grams, Salt: 1520 grams

How do I prepare Miso Butter Ostrich?

MISO BUTTER: Boil the kettle. Place a pan over medium heat. When hot, melt 20g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside. DIG IN!: Plate up the ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef! SIZZLING OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing. SESAME SWISS CHARD: Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 2-3 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the mirin. READY, SET, ROAST: Preheat the oven to 200°C. Spread out the butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Miso Butter Ostrich?

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

Miso Butter Ostrich

Name: Miso Butter Ostrich
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Sumptuous ostrich fillet smothered in a rich, umami-packed miso butter sauce. Served alongside toasted sesame spinach and roasted butternut & beetroot chunks. It’s a one-way ticket to flavour town!

Miso Butter Ostrich

with spinach, roasted butternut & beetroot

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beetroot Chunks
Butternut
Free-range Ostrich Fillet
Mirin
Miso Paste
Onion
Onions
Ostrich
Sesame Oil
Spinach
White Sesame Seeds

From your kitchen:

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

Serves 1

READY, SET, ROAST
Preheat the oven to 200°C. Spread out the butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 2-3 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 10g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 15ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!

Butternut - 250g
Beetroot Chunks - 100g
White Sesame Seeds - 5ml
Miso Paste - 10ml
Mirin - 5ml
Onion - 1
Spinach - 100g
Sesame Oil - 5ml
Free-range Ostrich Fillet - 150g

Download the Recipe

Serves 2

READY, SET, ROAST
Preheat the oven to 200°C. Spread out the butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 2-3 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 20g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!

Butternut - 500g
Beetroot Chunks - 200g
White Sesame Seeds - 10ml
Miso Paste - 20ml
Mirin - 10ml
Onion - 1
Spinach - 200g
Sesame Oil - 10ml
Free-range Ostrich Fillet - 300g

Download the Recipe

Serves 3

READY, SET, ROAST
Preheat the oven to 200°C. Spread out the butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 3-4 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 30g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 45ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!

Butternut - 750g
Beetroot Chunks - 300g
White Sesame Seeds - 15ml
Miso Paste - 30ml
Mirin - 15ml
Onions - 2
Spinach - 300g
Sesame Oil - 15ml
Free-range Ostrich Fillet - 450g

Download the Recipe

Serves 4

READY, SET, ROAST
Preheat the oven to 200°C. Spread out the butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 3-4 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 40g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 60ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!