You will love these purple-blue pops of delight in a dreamy, creamy sauce, which is drizzled over browned & butter-basted ostrich and couscous layered with fresh herbs, tomato, cucumber, and toasted nuts. Wonka would be proud, Chef!
Berry Sauce & Ostrich
Berry Sauce & Ostrich
with cucumber & fresh herb couscous
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Blueberries
- Couscous
- Cucumber
- Free-range Ostrich Steak
- Fresh Herbs
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Ostrich
- Red Wine Sauce
- Sour Cream
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CHOP-CHOP!
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FOR THE FRESHNESS
Rinse, pick and finely chop the mixed fresh herbs. Set aside.
BLUEBERRY & WINE SAUCE
To a small saucepan, add the Blueberries, the red wine sauce, a sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 10-15 minutes. Remove from the heat and stir through the sour cream. Cover and set aside.
BUTTER-BASTED 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
ADD SOME COLOUR
To the bowl of cooked Couscous, toss through the diced tomato, the diced cucumber, ½ the chopped herbs, and ½ the toasted nuts. Season and set aside.
WHAT A GREAT PLATE!
Plate up the loaded Couscous, top with the ostrich slices, and drizzle with any reserved pan juices. Drizzle over the creamy blueberry sauce. Garnish with the remaining nuts and the remaining herbs.
CHOP-CHOP!
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FOR THE FRESHNESS
Rinse, pick and finely chop the mixed fresh herbs. Set aside.
BLUEBERRY & WINE SAUCE
To a small saucepan, add the Blueberries, the red wine sauce, a sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 10-15 minutes. Remove from the heat and stir through the sour cream. Cover and set aside.
BUTTER-BASTED 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
ADD SOME COLOUR
To the bowl of cooked Couscous, toss through the diced tomato, the diced cucumber, ½ the chopped herbs, and ½ the toasted nuts. Season and set aside.
WHAT A GREAT PLATE!
Plate up the loaded Couscous, top with the ostrich slices, and drizzle with any reserved pan juices. Drizzle over the creamy blueberry sauce. Garnish with the remaining nuts and the remaining herbs.
CHOP-CHOP!
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FOR THE FRESHNESS
Rinse, pick and finely chop the mixed fresh herbs. Set aside.
BLUEBERRY & WINE SAUCE
To a small saucepan, add the Blueberries, the red wine sauce, a sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 15-20 minutes. Remove from the heat and stir through the sour cream. Cover and set aside.
BUTTER-BASTED 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
ADD SOME COLOUR
To the bowl of cooked Couscous, toss through the diced tomato, the diced cucumber, ½ the chopped herbs, and ½ the toasted nuts. Season and set aside.
WHAT A GREAT PLATE!
Plate up the loaded Couscous, top with the ostrich slices, and drizzle with any reserved pan juices. Drizzle over the creamy blueberry sauce. Garnish with the remaining nuts and the remaining herbs.
CHOP-CHOP!
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FOR THE FRESHNESS
Rinse, pick and finely chop the mixed fresh herbs. Set aside.
BLUEBERRY & WINE SAUCE
To a small saucepan, add the Blueberries, the red wine sauce, a sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 15-20 minutes. Remove from the heat and stir through the sour cream. Cover and set aside.
BUTTER-BASTED 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
ADD SOME COLOUR
To the bowl of cooked Couscous, toss through the diced tomato, the diced cucumber, ½ the chopped herbs, and ½ the toasted nuts. Season and set aside.
WHAT A GREAT PLATE!
Plate up the loaded Couscous, top with the ostrich slices, and drizzle with any reserved pan juices. Drizzle over the creamy blueberry sauce. Garnish with the remaining nuts and the remaining herbs.
Frequently Asked Questions
What is the preparation time for Berry Sauce & Ostrich?
The preparation time for Berry Sauce & Ostrich with cucumber & fresh herb couscous is between 25 and 40 minutes.
What is the total time required to make Berry Sauce & Ostrich with cucumber & fresh herb couscous?
The total time required to make Berry Sauce & Ostrich with cucumber & fresh herb couscous is between 35 and 50 minutes.
How many servings does Berry Sauce & Ostrich provide?
4 servings
What are the main ingredients in Berry Sauce & Ostrich?
Almonds, Blueberries, Couscous, Cucumber, Free-range Ostrich Steak, Fresh Herbs, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Ostrich, Red Wine Sauce, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Berry Sauce & Ostrich?
Calories: 709, Carbs: 72 grams, Fat: grams, Protein: 48.5 grams, Sugar: 25.5 grams, Salt: 511 grams
How do I prepare Berry Sauce & Ostrich?
BUTTER-BASTED 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning. ADD SOME COLOUR: To the bowl of cooked couscous, toss through the diced tomato, the diced cucumber, ½ the chopped herbs, and ½ the toasted nuts. Season and set aside. WHAT A GREAT PLATE!: Plate up the loaded couscous, top with the ostrich slices, and drizzle with any reserved pan juices. Drizzle over the creamy blueberry sauce. Garnish with the remaining nuts and the remaining herbs. CHOP-CHOP!: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FLUFFY COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. FOR THE FRESHNESS: Rinse, pick and finely chop the mixed fresh herbs. Set aside. BLUEBERRY & WINE SAUCE: To a small saucepan, add the blueberries, the red wine sauce, a sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 10-15 minutes. Remove from the heat and stir through the sour cream. Cover and set aside.
What should be prepared from my kitchen to make Berry Sauce & Ostrich?
Almonds, Blueberries, Couscous, Cucumber, Free-range Ostrich Steak, Fresh Herbs, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Ostrich, Red Wine Sauce, Sour Cream, Tomato, Tomatoes
How many calories does Berry Sauce & Ostrich have?
709 calories
How much fat content does Berry Sauce & Ostrich have?
grams
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