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!
Butternut - 250g
Butter Beans - 60g
Red Onion - 1
Orange Vinaigrette - 15ml
Ostrich Chunks - 150g
Salad Leaves - 20g
Cucumber - 50g
Pickled Bell Peppers - 20g
White Sesame Seeds - 5ml
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!
Butternut - 500g
Butter Beans - 120g
Red Onion - 1
Orange Vinaigrette - 30ml
Ostrich Chunks - 300g
Salad Leaves - 40g
Cucumber - 100g
Pickled Bell Peppers - 40g
White Sesame Seeds - 10ml
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!
Butternut - 750g
Butter Beans - 180g
Red Onion - 1
Orange Vinaigrette - 45ml
Ostrich Chunks - 450g
Salad Leaves - 60g
Cucumber - 150g
Pickled Bell Peppers - 60g
White Sesame Seeds - 15ml
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!
Butternut - 1kg
Butter Beans - 240g
Red Onion - 1
Orange Vinaigrette - 60ml
Ostrich Chunks - 600g
Salad Leaves - 80g
Cucumber - 200g
Pickled Bell Peppers - 80g
White Sesame Seeds - 20ml
Woolies Products in this dish
