Enjoy juicy ostrich chunks with oven-roasted butternut and butter beans, plus a fresh salad that has been elevated with a very tasty orange vinaigrette.
Ostrich & Butternut Medley
Ostrich & Butternut Medley
with an orange vinaigrette & white sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Butternut
- Cucumber
- Orange Vinaigrette
- Ostrich
- Ostrich Chunks
- Pickled Bell Peppers
- Red Onion
- Salad Leaves
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 4-5 minutes until browned, shifting as it colours. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 1 tsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned, shifting as it colours. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 2 tsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 6-7 minutes until browned, shifting as it colours. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 1 tbsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
BUTTER TIMES TWO
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside.
ORANGE THE PICKLE
Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle.
IT’S THE HALFWAY MARK!
When the Butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised.
JUICY Ostrich GOULASH
When the roast has 5 minutes remaining, pat the Ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 7-8 minutes until browned, shifting as it colours. You may need to do this step in batches. Remove from the pan and rest for 2-3 minutes before serving. Season to taste.
FINISHING TOUCHES
Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 2 tbsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the Cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
FOOD, GLORIOUS FOOD!
Pile up the tangy salad and cover in roast Butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish!
Frequently Asked Questions
What is the preparation time for Ostrich & Butternut Medley?
The preparation time for Ostrich & Butternut Medley with an orange vinaigrette & white sesame seeds is between 20 and 35 minutes.
What is the total time required to make Ostrich & Butternut Medley with an orange vinaigrette & white sesame seeds?
The total time required to make Ostrich & Butternut Medley with an orange vinaigrette & white sesame seeds is between 40 and 55 minutes.
How many servings does Ostrich & Butternut Medley provide?
4 servings
What are the main ingredients in Ostrich & Butternut Medley?
Butter Beans, Butternut, Cucumber, Orange Vinaigrette, Ostrich, Ostrich Chunks, Pickled Bell Peppers, Red Onion, Salad Leaves, White Sesame Seeds
What is the nutritional information of Ostrich & Butternut Medley?
Calories: 460, Carbs: 50 grams, Fat: grams, Protein: 41.4 grams, Sugar: 16.1 grams, Salt: 1196 grams
How do I prepare Ostrich & Butternut Medley?
BUTTER TIMES TWO: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained butter beans on a separate roasting tray. Coat in oil and season. Spread out in a single layer and set aside. IT’S THE HALFWAY MARK!: When the butternut reaches the halfway mark, give the tray a shift. Pop in the tray of beans and cook for the remaining time. On completion, the beans should be crisping up and the butternut should be cooked through and caramelised. JUICY OSTRICH GOULASH: When the roast has 5 minutes remaining, pat the ostrich dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich for 5-6 minutes until browned, shifting as it colours. Remove from the pan and rest for 2-3 minutes before serving. Season to taste. FOOD, GLORIOUS FOOD!: Pile up the tangy salad and cover in roast butternut and butter beans. Scatter over the drained pickled onion (to taste) and the ostrich chunks. Sprinkle over the sesame seeds. Delish! ORANGE THE PICKLE: Place the sliced onion in a bowl and pour over the vinaigrette. Season to taste, toss until coated, and set aside to pickle. FINISHING TOUCHES: Drain the vinaigrette from the pickled onion into a salad bowl. Mix in 2 tsp of olive oil into the vinaigrette until combined. Add the rinsed salad leaves, the cucumber half-moons, and the chopped pickled peppers to the bowl. Toss until coated.
What should be prepared from my kitchen to make Ostrich & Butternut Medley?
Butter Beans, Butternut, Cucumber, Orange Vinaigrette, Ostrich, Ostrich Chunks, Pickled Bell Peppers, Red Onion, Salad Leaves, White Sesame Seeds
How many calories does Ostrich & Butternut Medley have?
460 calories
How much fat content does Ostrich & Butternut Medley have?
grams
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