What are the main ingredients in Flavour-Fusion Ostrich Feast?

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

What is the nutritional information of Flavour-Fusion Ostrich Feast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Flavour-Fusion Ostrich Feast?

FRAGRANT BULGUR: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender. WHIP UP YOUR DRIZZLE & LEAVES: In a small bowl, combine the hummus with ¾ of the chopped parsley and the juice of 2 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving. SIZZLING STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. TOSS IT ALL TOGETHER: Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and lemon zest. A FUSION FLAVOUR BURST: Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!

What should be prepared from my kitchen to make Flavour-Fusion Ostrich Feast?

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

Flavour-Fusion Ostrich Feast

Mexico meets Morocco, they hit it off, and they collaborate to create this fabulous fusion of tastes: dates, pickled peppers, bulgur wheat, hummus, and parsley all revolving around succulent slices of ostrich basted with fragrant spices.

Flavour-Fusion Ostrich Feast

with Mexican spices & Moroccan-style bulgur tabbouleh

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Free-range Ostrich Steak
Fresh Parsley
Green Leaves
Hummus
Lemon
Lemons
NOMU Mexican Spice Blend
NOMU Moroccan Rub
Onion
Onions
Ostrich
Pickled Bell Peppers
Pitted Dates

From your kitchen:

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

Serves 1

FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 200ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the hummus with ¾ of the chopped parsley and the juice of 1 lemon wedge. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!

Onion - 1
NOMU Moroccan Rub - 7,5ml
Bulgur Wheat - 75ml
Hummus - 50ml
Fresh Parsley - 4g
Lemon - 1
Green Leaves - 20g
Free-range Ostrich Steak - 160g
NOMU Mexican Spice Blend - 7,5ml
Pickled Bell Peppers - 50g
Pitted Dates - 20g

Download the Recipe

Serves 2

FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the hummus with ¾ of the chopped parsley and the juice of 2 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!

Onion - 1
NOMU Moroccan Rub - 15ml
Bulgur Wheat - 150ml
Hummus - 100ml
Fresh Parsley - 8g
Lemon - 1
Green Leaves - 40g
Free-range Ostrich Steak - 320g
NOMU Mexican Spice Blend - 15ml
Pickled Bell Peppers - 100g
Pitted Dates - 40g

Download the Recipe

Serves 3

FRAGRANT BULGUR
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 600ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the hummus with ¾ of the chopped parsley and the juice of 3 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!

Onions - 2
NOMU Moroccan Rub - 22,5ml
Bulgur Wheat - 225ml
Hummus - 150ml
Fresh Parsley - 12g
Lemons - 2
Green Leaves - 60g
Free-range Ostrich Steak - 480g
NOMU Mexican Spice Blend - 22,5ml
Pickled Bell Peppers - 150g
Pitted Dates - 60g

Download the Recipe

Serves 4

FRAGRANT BULGUR
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat and remove from the heat. Pour in 800ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
WHIP UP YOUR DRIZZLE & LEAVES
In a small bowl, combine the hummus with ¾ of the chopped parsley and the juice of 4 lemon wedges. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Toss the rinsed green leaves with some olive oil and a squeeze of lemon juice, and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, fry for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter (optional) and the Mexican spice blend. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur wheat is cooked, fluff up with a fork and gently toss through the chopped pickled peppers and dates. Season to taste with salt, pepper, and lemon zest.
A FUSION FLAVOUR BURST
Make a bed of leaves and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Get ready to munch, Chef!