What are the main ingredients in Hoisin Ostrich Rump?

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

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?

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

Hoisin Ostrich Rump

Name: Hoisin Ostrich Rump
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with seasonal greens & sweet potato

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
Asian Sauce - 30ml
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 10g
Free-range Ostrich Rump - 160g
Sunflower Seeds - 10g
Onion - 1
Baby Marrow - 150g
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
Asian Sauce - 60ml
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 15g
Free-range Ostrich Rump - 320g
Sunflower Seeds - 20g
Onion - 1
Baby Marrow - 300g
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Sweet Potato - 750g
Asian Sauce - 90ml
Fresh Chillies - 2
Garlic Cloves - 2
Fresh Ginger - 20g
Free-range Ostrich Rump - 480g
Sunflower Seeds - 30g
Onions - 2
Baby Marrow - 450g
Green Leaves - 60g

Download the Recipe

Serves 4

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!