Get your Chef’s hat on and prepare your palate for something new, because today we’re making Cantonese-inspired cuisine with a South African twist. Hoisin-marinated ostrich rump slices accompany roasted sweet potato pieces, a baby marrow & onion medley, and is finished with toasted sunflower seeds.
Hoisin Ostrich Rump
Hoisin Ostrich Rump
with seasonal greens & sweet potato
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asian Sauce
- Baby Marrow
- Free-range Ostrich Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Ostrich
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 15ml of water. Add the rump to the marinade, coat well and set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to the heat with a drizzle of oil. When hot, add the Onion wedges and fry for 3-4 minutes, shifting occasionally. Add the baby marrow chunks. Fry for 3-4 minutes until the baby marrow has slightly softened, shifting occasionally. Remove from the heat and cover to keep warm.
SIZZLIN’ STEAKS
Place a pan or griddle pan over medium-high heat with a drizzle of oil. Remove the rump from the marinade, reserving the marinade in the bowl. When the pan is hot, fry the rump for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
MARINATED MARROWS
Add the reserved marinade to the baby marrow and Onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty).
TIME TO EAT!
Serve the juicy rump slices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast sweet potato. Pour over any pan juices and sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces 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.
MARINATION STATION
In a bowl, large enough for the rump, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 20ml of water. Add the rump to the marinade, coat well and set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to the heat with a drizzle of oil. When hot, add the Onion wedges and fry for 3-4 minutes, shifting occasionally. Add the baby marrow chunks. Fry for 3-4 minutes until the baby marrow has slightly softened, shifting occasionally. Remove from the heat and cover to keep warm.
SIZZLIN’ STEAKS
Place a pan or griddle pan over medium-high heat with a drizzle of oil. Remove the rump from the marinade, reserving the marinade in the bowl. When the pan is hot, fry the rump for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
MARINATED MARROWS
Add the reserved marinade to the baby marrow and Onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty).
TIME TO EAT!
Serve the juicy rump slices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast sweet potato. Pour over any pan juices and sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces 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.
MARINATION STATION
In a bowl, large enough for the rump, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 30ml of water. Add the rump to the marinade, coat well and set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to the heat with a drizzle of oil. When hot, add the Onion wedges and fry for 4-5 minutes, shifting occasionally. Add the baby marrow chunks. Fry for 4-5 minutes until the baby marrow has slightly softened, shifting occasionally. Remove from the heat and cover to keep warm.
SIZZLIN’ STEAKS
Place a pan or griddle pan over medium-high heat with a drizzle of oil. Remove the rump from the marinade, reserving the marinade in the bowl. When the pan is hot, fry the rump for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
MARINATED MARROWS
Add the reserved marinade to the baby marrow and Onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty).
TIME TO EAT!
Serve the juicy rump slices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast sweet potato. Pour over any pan juices and sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces 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.
MARINATION STATION
In a bowl, large enough for the rump, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 40ml of water. Add the rump to the marinade, coat well and set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to the heat with a drizzle of oil. When hot, add the Onion wedges and fry for 4-5 minutes, shifting occasionally. Add the baby marrow chunks. Fry for 4-5 minutes until the baby marrow has slightly softened, shifting occasionally. Remove from the heat and cover to keep warm.
SIZZLIN’ STEAKS
Place a pan or griddle pan over medium-high heat with a drizzle of oil. Remove the rump from the marinade, reserving the marinade in the bowl. When the pan is hot, fry the rump for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
MARINATED MARROWS
Add the reserved marinade to the baby marrow and Onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty).
TIME TO EAT!
Serve the juicy rump slices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast sweet potato. Pour over any pan juices and sprinkle over the toasted sunflower seeds. Dig in!
Frequently Asked Questions
What is the preparation time for Hoisin Ostrich Rump?
The preparation time for Hoisin Ostrich Rump with seasonal greens & sweet potato is between 25 and 40 minutes.
What is the total time required to make Hoisin Ostrich Rump with seasonal greens & sweet potato?
The total time required to make Hoisin Ostrich Rump with seasonal greens & sweet potato is between 40 and 55 minutes.
How many servings does Hoisin Ostrich Rump provide?
4 servings
What are the main ingredients in Hoisin Ostrich Rump?
Asian Sauce, Baby Marrow, Free-range Ostrich Rump, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Sunflower Seeds, Sweet Potato
What is the nutritional information of Hoisin Ostrich Rump?
Calories: 653, Carbs: 74 grams, Fat: grams, Protein: 44.7 grams, Sugar: 39.6 grams, Salt: 1112 grams
How do I prepare Hoisin Ostrich Rump?
MARINATION STATION: In a bowl, large enough for the rump, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 20ml of water. Add the rump to the marinade, coat well and set aside. GET READY TO ROAST: Preheat the oven to 200°C. Spread out the sweet potato pieces 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. THE SUNNY SIDE OF THE SEED: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. GORGEOUS GREENS: Return the pan to the heat with a drizzle of oil. When hot, add the onion wedges and fry for 3-4 minutes, shifting occasionally. Add the baby marrow chunks. Fry for 3-4 minutes until the baby marrow has slightly softened, shifting occasionally. Remove from the heat and cover to keep warm. MARINATED MARROWS: Add the reserved marinade to the baby marrow and onions. Return the pan to a medium heat and fry for 1-2 minutes or until heated through. Season to taste (be careful - the marinade is salty). TIME TO EAT!: Serve the juicy rump slices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast sweet potato. Pour over any pan juices and sprinkle over the toasted sunflower seeds. Dig in! SIZZLIN’ STEAKS: Place a pan or griddle pan over medium-high heat with a drizzle of oil. Remove the rump from the marinade, reserving the marinade in the bowl. When the pan is hot, fry the rump for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). Remove from the pan and rest for 5 minutes before slicing and lightly seasoning.
What should be prepared from my kitchen to make Hoisin Ostrich Rump?
Asian Sauce, Baby Marrow, Free-range Ostrich Rump, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Sunflower Seeds, Sweet Potato
How many calories does Hoisin Ostrich Rump have?
653 calories
How much fat content does Hoisin Ostrich Rump have?
grams
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