What are the main ingredients in OSTRICH FILLET PROVENÇAL?

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

What is the nutritional information of OSTRICH FILLET PROVENÇAL?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare OSTRICH FILLET PROVENÇAL?

JUST BEFORE SERVING...: Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat. ROASTING TIME!: Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FRY THE FILLET: Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. TOASTING TIME!: Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. TZATZIKI SLAW: Place the shredded cabbage, the tzatziki, and three-quarters of the sliced basil in a bowl. Pour in 1 tbsp of olive oil and half of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving. FRENCH-FLAVOURED FEAST!: Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

What should be prepared from my kitchen to make OSTRICH FILLET PROVENÇAL?

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

OSTRICH FILLET PROVENÇAL

Name: OSTRICH FILLET PROVENÇAL
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Enjoy the enchanting forest smells of Southern France from ostrich fillet seasoned with Herbes de Provence, which include rosemary, oregano, and lavender! With warmth from roast sweet potato and the fresh crunch of mayo-free cabbage slaw.

OSTRICH FILLET PROVENÇAL

with basil and tzatziki slaw, toasted pecans & golden sweet potato

Hands on Time: 15 - 25 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabernet Sauvignon Vinegar
Free-range Ostrich Fillet
Fresh Basil
Fresh Chilli
NOMU Provençal Rub
Onion
Ostrich
Pecan Nuts
Salad Leaves
Shredded White Cabbage
Sweet Potato
Tzatziki

From your kitchen:

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

Serves 1

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTING TIME!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and three-quarters of the sliced basil in a bowl. Pour in 2 tsp of olive oil and half of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 4-5 minutes, shifting and turning as it colours until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steak. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 3-4 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

Sweet Potato - 250g
Onion - 1
Pecan Nuts - 10g
Shredded White Cabbage - 100g
Tzatziki - 65ml
Fresh Basil - 3g
Cabernet Sauvignon Vinegar - 10ml
Fresh Chilli - 1
Free-Range Ostrich Fillet - 150g
NOMU Provençal Rub - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTING TIME!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and three-quarters of the sliced basil in a bowl. Pour in 1 tbsp of olive oil and half of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

Sweet Potato - 500g
Onion - 1
Pecan Nuts - 20g
Shredded White Cabbage - 200g
Tzatziki - 125ml
Fresh Basil - 5g
Cabernet Sauvignon Vinegar - 20ml
Fresh Chilli - 1
Free-Range Ostrich Fillet - 300g
NOMU Provençal Rub - 1
Salad Leaves - 40g

Download the Recipe

Serves 3

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTING TIME!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and three-quarters of the sliced basil in a bowl. Pour in 1 tbsp of olive oil and half of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!

Sweet Potato - 500g
Onion - 1
Pecan Nuts - 20g
Shredded White Cabbage - 200g
Tzatziki - 125ml
Fresh Basil - 5g
Cabernet Sauvignon Vinegar - 20ml
Fresh Chilli - 1
Free-Range Ostrich Fillet - 300g
NOMU Provençal Rub - 1
Salad Leaves - 40g

Download the Recipe

Serves 4

ROASTING TIME!
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season to taste, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTING TIME!
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
TZATZIKI SLAW
Place the shredded cabbage, the tzatziki, and three-quarters of the sliced basil in a bowl. Pour in 2 tbsp of olive oil and half of the cab sauv vinegar. Add the sliced chilli to taste and toss until coated. Season to taste and set aside until serving.
FRY THE FILLET
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 4-5 minutes, shifting and turning as they colour until browned all over but not cooked through. During the final minute, use a knob of butter and the Provençal Rub to baste the steaks. Remove from the pan and place in the oven on the tray of roast veg, reserving the pan juices for serving. Roast for 5-7 minutes until cooked through to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the oven on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
JUST BEFORE SERVING...
Place the rinsed salad leaves in a bowl with the remaining cab sauv vinegar. Add a drizzle of olive oil and toss to coat.
FRENCH-FLAVOURED FEAST!
Plate up some roast sweet potato and onion, top with the sliced ostrich fillet, and drizzle over the pan juices to taste. Side with the tzatziki slaw and scatter over the chopped, toasted pecans and remaining sliced basil. Sprinkle over some remaining fresh chilli to taste, if you’d like. Serve with the dressed leaves on the side. Bon appétit!