Succulent BBQ ostrich steak served with roasted butternut half-moons, corn on the cob, and bright green beans. Finished off with a drizzle of yoghurt-pesto dressing and sprinklings of fresh parsley. A summer-time feast!
Shisa Nyama-style Ostrich
Shisa Nyama-style Ostrich
with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Butternut Whole
- CarbSmart BBQ Sauce
- Corn On The Cob
- Free-range Ostrich Steak
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Low Fat Plain Yoghurt
- Ostrich
- Pesto Princess Coriander & Chilli Pesto
- Plain Yoghurt
- Yoghurt Plain
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the butternut half-moons, the garlic clove, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
WRAP UP THE STEAK
When the butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 3-4 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted garlic. In a bowl, combine the pesto, the yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
Butternut Whole - 1
Garlic Clove - 1
Corn On The Cob - 1
Free-range Ostrich Steak - 160g
CarbSmart BBQ Sauce - 10ml
Green Beans - 80g
Pesto Princess Coriander & Chilli Pesto - 30ml
Plain Yoghurt - 1
Fresh Parsley - 4g
ROAST
Preheat the oven to 200°C. Spread the butternut half-moons, the garlic clove, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
WRAP UP THE STEAK
When the butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 4-5 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted garlic. In a bowl, combine the pesto, the yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
Butternut Whole - 1
Garlic Clove - 1
Corn On The Cob - 2
Free-range Ostrich Steak - 320g
CarbSmart BBQ Sauce - 20ml
Green Beans - 160g
Pesto Princess Coriander & Chilli Pesto - 60ml
Plain Yoghurt - 1
Fresh Parsley - 8g
ROAST
Preheat the oven to 200°C. Spread the butternut half-moons, the garlic cloves, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
WRAP UP THE STEAK
When the butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 5-6 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted garlic. In a bowl, combine the pesto, the yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
Butternut Whole - 1
Garlic Cloves - 2
Corn On The Cob - 3
Free-range Ostrich Steak - 480g
CarbSmart BBQ Sauce - 30ml
Green Beans - 240g
Pesto Princess Coriander & Chilli Pesto - 90ml
Yoghurt Plain - 1
Fresh Parsley - 12g
ROAST
Preheat the oven to 200°C. Spread the butternut half-moons, the garlic cloves, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
WRAP UP THE STEAK
When the butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the Ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 6-7 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted garlic. In a bowl, combine the pesto, the yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
Butternut Whole - 1
Garlic Cloves - 2
Corn On The Cob - 4
Free-range Ostrich Steak - 640g
CarbSmart BBQ Sauce - 40ml
Green Beans - 320g
Pesto Princess Coriander & Chilli Pesto - 125ml
Low Fat Plain Yoghurt - 1
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Shisa Nyama-style Ostrich?
The preparation time for Shisa Nyama-style Ostrich with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing is between 30 and 45 minutes.
What is the total time required to make Shisa Nyama-style Ostrich with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing?
The total time required to make Shisa Nyama-style Ostrich with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing is between 45 and 65 minutes.
How many servings does Shisa Nyama-style Ostrich provide?
4 servings
What are the main ingredients in Shisa Nyama-style Ostrich?
Butternut Whole, CarbSmart BBQ Sauce, Corn On The Cob, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Low Fat Plain Yoghurt, Ostrich, Pesto Princess Coriander & Chilli Pesto, Plain Yoghurt, Yoghurt Plain
What is the nutritional information of Shisa Nyama-style Ostrich?
Calories: 606, Carbs: 55 grams, Fat: grams, Protein: 44.9 grams, Sugar: 16.4 grams, Salt: 196 grams
How do I prepare Shisa Nyama-style Ostrich?
ROAST: Preheat the oven to 200°C. Spread the butternut half-moons, the garlic clove, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). IMPRESSO WITH THE PESTO: Roughly chop the roasted garlic. In a bowl, combine the pesto, the yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency. IT’S A GO FOR GREEN BEANS: Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 4-5 minutes. Remove from the pan and season. WRAP UP THE STEAK: When the butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. DINNER IS SERVED: Plate up the roasted butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
What should be prepared from my kitchen to make Shisa Nyama-style Ostrich?
Butternut Whole, CarbSmart BBQ Sauce, Corn On The Cob, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Low Fat Plain Yoghurt, Ostrich, Pesto Princess Coriander & Chilli Pesto, Plain Yoghurt, Yoghurt Plain
How many calories does Shisa Nyama-style Ostrich have?
606 calories
How much fat content does Shisa Nyama-style Ostrich have?
grams
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