What are the main ingredients in Café Au Lait Sauce & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

What is the nutritional information of Café Au Lait Sauce & Ostrich?

Calories: 603, Carbs: 46 grams, Fat: grams, Protein: 45 grams, Sugar: 9.1 grams, Salt: 171 grams

How do I prepare Café Au Lait Sauce & Ostrich?

MAKE THE MASH: Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. HAZELNUTS: Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. SALAD: In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced radish. MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season. CAFÉ AU LAIT SAUCE: Place a saucepan over medium heat with 150ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover. DIVE IN!: Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef! OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich 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 and the rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Café Au Lait Sauce & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

Café Au Lait Sauce & Ostrich

Savour the unique flavour of ostrich steak in a rich café au lait sauce. Paired with creamy potato mash and a fresh salad for a decadent and satisfying meal.

Café Au Lait Sauce & Ostrich

with creamy mash & a radish salad

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Button Mushrooms
Creme Fraiche
Free-range Ostrich Steak
Fresh Thyme
Ground Coffee Sachet
Ground Coffee Sachets
Hazelnuts
Ostrich
Potato
Radish
Red Wine Vinegar
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter

Serves 1

MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HAZELNUTS
Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 100ml of boiling water, the stock, and ½ the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich 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 and the rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef!

Potato - 200g
Hazelnuts - 10g
Red Wine Vinegar - 15ml
Salad Leaves - 20g
Radish - 20g
Button Mushrooms - 125g
Beef Stock - 5ml
Ground Coffee Sachet - 1
Crème Fraîche - 50ml
Free-range Ostrich Steak - 160g
Fresh Thyme - 3g

Download the Recipe

Serves 2

MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HAZELNUTS
Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 150ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich 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 and the rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef!

Potato - 400g
Hazelnuts - 20g
Red Wine Vinegar - 30ml
Salad Leaves - 40g
Radish - 40g
Button Mushrooms - 250g
Beef Stock - 10ml
Ground Coffee Sachet - 1
Crème Fraîche - 100ml
Free-range Ostrich Steak - 320g
Fresh Thyme - 5g

Download the Recipe

Serves 3

MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HAZELNUTS
Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 200ml of boiling water, the stock, and ¾ of the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich 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 and the rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef!

Potato - 600g
Hazelnuts - 30g
Red Wine Vinegar - 45ml
Salad Leaves - 60g
Radish - 60g
Button Mushrooms - 375g
Beef Stock - 15ml
Ground Coffee Sachets - 2
Crème Fraîche - 150ml
Free-range Ostrich Steak - 480g
Fresh Thyme - 8g

Download the Recipe

Serves 4

MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
HAZELNUTS
Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the rinsed salad leaves and the sliced radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 250ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener, and cover.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich 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 and the rinsed thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef!