What are the main ingredients in Ostrich Steak & Loaded Cheese Fries?

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

What is the nutritional information of Ostrich Steak & Loaded Cheese Fries?

Calories: 1033, Carbs: 62 grams, Fat: grams, Protein: 57.4 grams, Sugar: 8.7 grams, Salt: 390 grams

How do I prepare Ostrich Steak & Loaded Cheese Fries?

CRISPY FRIES: Preheat the oven to 200°C. Boil the kettle. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). EDAMAME BEANS & SPICY MAYO: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. OSTRICH STEAK: Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. GET CHEESY: When the fries are cooked, sprinkle over the cheese and return to the oven until melted and golden, 3-4 minutes. FRESH SALAD: Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact. Dice the avocado. In a bowl, combine the lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the diced avocado, the edamame, the shredded green leaves, and the toasted sesame seeds. DIVINE DINNER: Pile up the cheesy fries and drizzle over the spicy mayo. Sprinkle the sliced spring onion over the cheesy fries. Side with the loaded salad, and the ostrich slices. Enjoy, Chef!

What should be prepared from my kitchen to make Ostrich Steak & Loaded Cheese Fries?

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

Ostrich Steak & Loaded Cheese Fries

Juicy & tender ostrich steak slices are served alongside crispy fries loaded with melted cheese, fragrant spring onions, and splashes of spicy kewpie mayo. Accompanied by a fresh salad with pops of plump edamame beans, creamy avo and toasted sesame seeds. Every bite will leave you craving more!

Ostrich Steak & Loaded Cheese Fries

with edamame beans & kewpie mayo

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Sesame Seeds
Edamame Beans
Free-range Ostrich Steak
Garlic Clove
Garlic Cloves
Grated Mozzarella & Cheddar Cheese
Lime Juice
Ostrich
Potato
Salad Leaves
Spicy Mayo
Spring Onion
Spring Onions

From your kitchen:

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

Photo of Ostrich Steak & Loaded Cheese Fries

Serves 1

CRISPY FRIES
Preheat the oven to 200°C. Boil the kettle. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
EDAMAME BEANS & SPICY MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven until melted and golden, 3-4 minutes.
FRESH SALAD
Halve the avocado and set aside half for another meal. Peel off the skin, keeping the flesh intact. Dice the avocado. In a bowl, combine the lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the diced avocado, the edamame, the shredded green leaves, and the toasted sesame seeds.
DIVINE DINNER
Pile up the cheesy fries and drizzle over the spicy mayo. Sprinkle the sliced spring onion over the cheesy fries. Side with the loaded salad, and the ostrich slices. Enjoy, Chef!

Potato - 200g
Edamame Beans - 50g
Spicy Mayo - 35ml
Black Sesame Seeds - 5ml
Free-range Ostrich Steak - 160g
Garlic Clove - 1
Grated Mozzarella & Cheddar Cheese - 40g
Avocado - 1
Lime Juice - 10ml
Salad Leaves - 20g
Spring Onion - 1

Download the Recipe

Serves 2

CRISPY FRIES
Preheat the oven to 200°C. Boil the kettle. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
EDAMAME BEANS & SPICY MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven until melted and golden, 3-4 minutes.
FRESH SALAD
Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact. Dice the avocado. In a bowl, combine the lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the diced avocado, the edamame, the shredded green leaves, and the toasted sesame seeds.
DIVINE DINNER
Pile up the cheesy fries and drizzle over the spicy mayo. Sprinkle the sliced spring onion over the cheesy fries. Side with the loaded salad, and the ostrich slices. Enjoy, Chef!

Potato - 400g
Edamame Beans - 100g
Spicy Mayo - 70ml
Black Sesame Seeds - 10ml
Free-range Ostrich Steak - 320g
Garlic Clove - 1
Grated Mozzarella & Cheddar Cheese - 80g
Avocado - 1
Lime Juice - 20ml
Salad Leaves - 40g
Spring Onion - 1

Download the Recipe

Serves 3

CRISPY FRIES
Preheat the oven to 200°C. Boil the kettle. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
EDAMAME BEANS & SPICY MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven until melted and golden, 3-4 minutes.
FRESH SALAD
Halve the avocados and set aside one of the halves for another meal. Peel off the skin, keeping the flesh intact. Dice the avocado. In a bowl, combine the lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the diced avocado, the edamame, the shredded green leaves, and the toasted sesame seeds.
DIVINE DINNER
Pile up the cheesy fries and drizzle over the spicy mayo. Sprinkle the sliced spring onion over the cheesy fries. Side with the loaded salad, and the ostrich slices. Enjoy, Chef!

Potato - 600g
Edamame Beans - 150g
Spicy Mayo - 105ml
Black Sesame Seeds - 15ml
Free-range Ostrich Steak - 480g
Garlic Cloves - 2
Grated Mozzarella & Cheddar Cheese - 120g
Avocados - 2
Lime Juice - 30ml
Salad Leaves - 60g
Spring Onions - 2

Download the Recipe

Serves 4

CRISPY FRIES
Preheat the oven to 200°C. Boil the kettle. Spread the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
EDAMAME BEANS & SPICY MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the spicy mayo with a splash of water and set aside. Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven until melted and golden, 3-4 minutes.
FRESH SALAD
Halve the avocados and remove the pips. Peel off the skin, keeping the flesh intact. Dice the avocado. In a bowl, combine the lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the diced avocado, the edamame, the shredded green leaves, and the toasted sesame seeds.
DIVINE DINNER
Pile up the cheesy fries and drizzle over the spicy mayo. Sprinkle the sliced spring onion over the cheesy fries. Side with the loaded salad, and the ostrich slices. Enjoy, Chef!