What are the main ingredients in Berry Sauce & Ostrich?

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

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?

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

Berry Sauce & Ostrich

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

with cucumber & fresh herb couscous

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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.

Almonds - 10g
Couscous - 75ml
Fresh Herbs - 6g
Blueberries - 125g
Red Wine Sauce - 65ml
Garlic Clove - 1
Sour Cream - 40ml
Free-range Ostrich Steak - 160g
NOMU Provençal Rub - 10ml
Tomato - 1
Cucumber - 100g

Download the Recipe

Serves 2

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.

Almonds - 20g
Couscous - 150ml
Fresh Herbs - 10g
Blueberries - 250g
Red Wine Sauce - 130ml
Garlic Clove - 1
Sour Cream - 80ml
Free-range Ostrich Steak - 320g
NOMU Provençal Rub - 20ml
Tomato - 1
Cucumber - 200g

Download the Recipe

Serves 3

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.

Almonds - 30g
Couscous - 225ml
Fresh Herbs - 16g
Blueberries - 375g
Red Wine Sauce - 195ml
Garlic Cloves - 2
Sour Cream - 125ml
Free-range Ostrich Steak - 480g
NOMU Provençal Rub - 30ml
Tomatoes - 2
Cucumber - 300g

Download the Recipe

Serves 4

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.