What are the main ingredients in Cajun Sweet Potato & Ostrich Steak?

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

What is the nutritional information of Cajun Sweet Potato & Ostrich Steak?

Calories: 754, Carbs: 68 grams, Fat: grams, Protein: 42.5 grams, Sugar: 29.8 grams, Salt: 894 grams

How do I prepare Cajun Sweet Potato & Ostrich Steak?

A SWEET DEAL: Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). COMBINE TO MAKE IT SHINE: In a bowl, combine the carrot ribbons, the rinsed leaves, ½ the chopped coriander, ½ the chopped cranberries, ½ the sliced spring onion, the chipotle flakes (to taste), and seasoning. CAJUN CUISINE: Plate up the cajun roasted sweet potato. Side with the ostrich slices and the loaded salad. Sprinkle over the remaining cranberries & spring onion, and the toasted almonds. Drizzle over the creamy mayo. Garnish with the remaining coriander & chipotle flakes. Dig in, Chef! SEEK OUT THE STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. ALL OF THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Cajun Sweet Potato & Ostrich Steak?

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

Cajun Sweet Potato & Ostrich Steak

Name: Cajun Sweet Potato & Ostrich Steak
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Here’s a tongue twister for you, Chef! Cajun spices. Creamy cranberry salad. Carrot ribbons. With coriander & chipotle flakes! But don’t worry – it will all be a taste sensation. Everything comes together to make the juicy ostrich steak sing with flavour while the roasted sweet potatoes shine.

Cajun Sweet Potato & Ostrich Steak

with creamy carrot & cranberry salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Carrot
Creamy Mayo
Dried Cranberries
Free-range Ostrich Steak
Fresh Coriander
NOMU Cajun Rub
NOMU Chipotle Flakes
Ostrich
Salad Leaves
Spring Onion
Spring Onions
Sweet Potato

From your kitchen:

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

Photo of Cajun Sweet Potato & Ostrich Steak

Serves 1

A SWEET DEAL
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COMBINE TO MAKE IT SHINE
In a bowl, combine the carrot ribbons, the rinsed leaves, ½ the chopped coriander, ½ the chopped cranberries, ½ the sliced spring onion, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted sweet potato. Side with the ostrich slices and the loaded salad. Sprinkle over the remaining cranberries & spring onion, and the toasted almonds. Drizzle over the creamy mayo. Garnish with the remaining coriander & chipotle flakes. Dig in, Chef!

Sweet Potato - 250g
NOMU Cajun Rub - 10ml
Almonds - 10g
Carrot - 120g
Salad Leaves - 20g
Fresh Coriander - 3g
Dried Cranberries - 5g
Spring Onion - 1
NOMU Chipotle Flakes - 2,5ml
Free-range Ostrich Steak - 160g
Creamy Mayo - 60ml

Download the Recipe

Serves 2

A SWEET DEAL
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COMBINE TO MAKE IT SHINE
In a bowl, combine the carrot ribbons, the rinsed leaves, ½ the chopped coriander, ½ the chopped cranberries, ½ the sliced spring onion, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted sweet potato. Side with the ostrich slices and the loaded salad. Sprinkle over the remaining cranberries & spring onion, and the toasted almonds. Drizzle over the creamy mayo. Garnish with the remaining coriander & chipotle flakes. Dig in, Chef!

Sweet Potato - 500g
NOMU Cajun Rub - 20ml
Almonds - 20g
Carrot - 120g
Salad Leaves - 40g
Fresh Coriander - 5g
Dried Cranberries - 10g
Spring Onion - 1
NOMU Chipotle Flakes - 5ml
Free-range Ostrich Steak - 320g
Creamy Mayo - 120ml

Download the Recipe

Serves 3

A SWEET DEAL
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COMBINE TO MAKE IT SHINE
In a bowl, combine the shredded leaves, the sliced chives, the creamy mayo, ½ the chopped coriander, ½ the chopped cranberries, the carrot ribbons, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted sweet potato. Side with the ostrich slices and the loaded salad. Sprinkle over the remaining cranberries & spring onion, and the toasted almonds. Drizzle over the creamy mayo. Garnish with the remaining coriander & chipotle flakes. Dig in, Chef!

Sweet Potato - 750g
NOMU Cajun Rub - 30ml
Almonds - 30g
Carrot - 240g
Salad Leaves - 60g
Fresh Coriander - 8g
Dried Cranberries - 15g
Spring Onions - 2
NOMU Chipotle Flakes - 7,5ml
Free-range Ostrich Steak - 480g
Creamy Mayo - 180ml

Download the Recipe

Serves 4

A SWEET DEAL
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
COMBINE TO MAKE IT SHINE
In a bowl, combine the carrot ribbons, the rinsed leaves, ½ the chopped coriander, ½ the chopped cranberries, ½ the sliced spring onion, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted sweet potato. Side with the ostrich slices and the loaded salad. Sprinkle over the remaining cranberries & spring onion, and the toasted almonds. Drizzle over the creamy mayo. Garnish with the remaining coriander & chipotle flakes. Dig in, Chef!