Ostrich goulash is seasoned in an African spice rub and basted in garlic & butter. Accompanied by a loaded bulgur salad containing crisp radishes, crunchy cucumber, fresh green leaves, pops of pumpkin seeds, baby tomatoes and creamy bocconcini. Finished with a drizzle of chimichurri dressing for punch.
Epic Ostrich Steak Bites
Epic Ostrich Steak Bites
with a loaded bulgur salad
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baby Tomatoes
- Bocconcini Balls
- Bulgur Wheat
- Cucumber
- Free-range Ostrich Chunks
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Nomu African Rub
- Ostrich
- Princess Pesto Chimichurri
- Pumpkin Seeds
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
BULGUR ON THE RISE
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PUMPIN’ SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SMALL BITES WITH BIG FLAVOUR
Pat the ostrich chunks dry with paper towel. Coat in the rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the ostrich and fry for 2-3 minutes per side until browned. In the final minute, baste with a knob of butter and the grated garlic. Remove from the heat.
QUICK PREP
Loosen the chimichurri sauce with oil in 10ml increments until drizzling consistency. In a salad bowl, combine the bulgur wheat, the halved tomatoes, the cucumber half-moons, the sliced radish, the shredded green leaves, the bocconcini quarters, seasoning, and the toasted pumpkin seeds.
WOWZER!
Make a bed of the bulgur salad. Scatter over the steak bites and drizzle over the chimichurri sauce. Garnish with the picked oregano. Go for it, Chef!
Bulgur Wheat - 75ml
Pumpkin Seeds - 10ml
Free-range Ostrich Chunks - 150g
NOMU African Rub - 10ml
Garlic Clove - 1
Princess Pesto Chimichurri - 20ml
Baby Tomatoes - 100g
Cucumber - 50g
Radish - 20g
Green Leaves - 20g
Bocconcini Balls - 1
Fresh Oregano - 4g
BULGUR ON THE RISE
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PUMPIN’ SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SMALL BITES WITH BIG FLAVOUR
Pat the ostrich chunks dry with paper towel. Coat in the rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the ostrich and fry for 2-3 minutes per side until browned. In the final minute, baste with a knob of butter and the grated garlic. Remove from the heat.
QUICK PREP
Loosen the chimichurri sauce with oil in 10ml increments until drizzling consistency. In a salad bowl, combine the bulgur wheat, the halved tomatoes, the cucumber half-moons, the sliced radish, the shredded green leaves, the bocconcini quarters, seasoning, and the toasted pumpkin seeds.
WOWZER!
Make a bed of the bulgur salad. Scatter over the steak bites and drizzle over the chimichurri sauce. Garnish with the picked oregano. Go for it, Chef!
Bulgur Wheat - 150ml
Pumpkin Seeds - 20g
Free-range Ostrich Chunks - 300g
NOMU African Rub - 20ml
Garlic Clove - 1
Princess Pesto Chimichurri - 40ml
Baby Tomatoes - 200g
Cucumber - 100g
Radish - 40g
Green Leaves - 40g
Bocconcini Balls - 4
Fresh Oregano - 8g
BULGUR ON THE RISE
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PUMPIN’ SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SMALL BITES WITH BIG FLAVOUR
Pat the ostrich chunks dry with paper towel. Coat in the rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the ostrich and fry for 2-3 minutes per side until browned. You may have to do this in batches. In the final minute, baste with a knob of butter and the grated garlic. Remove from the heat.
QUICK PREP
Loosen the chimichurri sauce with oil in 10ml increments until drizzling consistency. In a salad bowl, combine the bulgur wheat, the halved tomatoes, the cucumber half-moons, the sliced radish, the shredded green leaves, the bocconcini quarters, seasoning, and the toasted pumpkin seeds.
WOWZER!
Make a bed of the bulgur salad. Scatter over the steak bites and drizzle over the chimichurri sauce. Garnish with the picked oregano. Go for it, Chef!
Bulgur Wheat - 225ml
Pumpkin Seeds - 30g
Free-range Ostrich Chunks - 450g
NOMU African Rub - 30ml
Garlic Cloves - 2
Princess Pesto Chimichurri - 60ml
Baby Tomatoes - 300g
Cucumber - 150g
Radish - 60g
Green Leaves - 60g
Bocconcini Balls - 6
Fresh Oregano - 12g
BULGUR ON THE RISE
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PUMPIN’ SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SMALL BITES WITH BIG FLAVOUR
Pat the ostrich chunks dry with paper towel. Coat in the rub and seasoning. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the ostrich and fry for 2-3 minutes per side until browned. You may have to do this in batches. In the final minute, baste with a knob of butter and the grated garlic. Remove from the heat.
QUICK PREP
Loosen the chimichurri sauce with oil in 10ml increments until drizzling consistency. In a salad bowl, combine the bulgur wheat, the halved tomatoes, the cucumber half-moons, the sliced radish, the shredded green leaves, the bocconcini quarters, seasoning, and the toasted pumpkin seeds.
WOWZER!
Make a bed of the bulgur salad. Scatter over the steak bites and drizzle over the chimichurri sauce. Garnish with the picked oregano. Go for it, Chef!
Bulgur Wheat - 300ml
Pumpkin Seeds - 40g
Free-range Ostrich Chunks - 600g
NOMU African Rub - 40ml
Garlic Cloves - 2
Princess Pesto Chimichurri - 80ml
Baby Tomatoes - 400g
Cucumber - 200g
Radish - 80g
Green Leaves - 80g
Bocconcini Balls - 8
Fresh Oregano - 15g
Woolies Products in this dish
