Get ready for a taste sensation, Chef! On a bed of carrot ribbons & fresh green leaves lie caramelised onions & charred bell peppers sided with perfectly pan-fried ostrich steak slices. All drizzled with a sweet chilli mayo and sprinkled with toasted sesame seeds & peanuts. Garnished with fresh coriander.
Tangy Sweet Chilli Ostrich
Tangy Sweet Chilli Ostrich
with a creamy guacamole salad
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Free-range Ostrich Steak
- Fresh Coriander
- Green Leaves
- Guacamole
- Lemon Juice
- Mixed Nut & Seeds
- Mixed Nuts & Seeds
- NOMU Oriental Rub
- Onion
- Onions
- Ostrich
- Sweet Chilli Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the Carrot ribbons, ½ the toasted seeds & nuts, and the tangy Guacamole. Set aside.
FRY THE STEAK
Place a pan over 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.
TIME TO DINE
Make a bed of the Carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the Ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the Carrot ribbons, ½ the toasted seeds & nuts, and the tangy Guacamole. Set aside.
FRY THE STEAK
Place a pan over 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.
TIME TO DINE
Make a bed of the Carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the Ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the Carrot ribbons, ½ the toasted seeds & nuts, and the tangy Guacamole. Set aside.
FRY THE STEAK
Place a pan over 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.
TIME TO DINE
Make a bed of the Carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the Ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!
TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onions & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the Guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the Carrot ribbons, ½ the toasted seeds & nuts, and the tangy Guacamole. Set aside.
FRY THE STEAK
Place a pan over 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.
TIME TO DINE
Make a bed of the Carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the Ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Tangy Sweet Chilli Ostrich?
The preparation time for Tangy Sweet Chilli Ostrich with a creamy guacamole salad is between 25 and 40 minutes.
What is the total time required to make Tangy Sweet Chilli Ostrich with a creamy guacamole salad?
The total time required to make Tangy Sweet Chilli Ostrich with a creamy guacamole salad is between 30 and 45 minutes.
How many servings does Tangy Sweet Chilli Ostrich provide?
4 servings
What are the main ingredients in Tangy Sweet Chilli Ostrich?
Bell Pepper, Bell Peppers, Carrot, Free-range Ostrich Steak, Fresh Coriander, Green Leaves, Guacamole, Lemon Juice, Mixed Nut & Seeds, Mixed Nuts & Seeds, NOMU Oriental Rub, Onion, Onions, Ostrich, Sweet Chilli Mayo
What is the nutritional information of Tangy Sweet Chilli Ostrich?
Calories: 838, Carbs: 61 grams, Fat: grams, Protein: 45 grams, Sugar: 25.5 grams, Salt: 1140 grams
How do I prepare Tangy Sweet Chilli Ostrich?
ONIONS & PEPS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside. MAKE THE SAUCES: Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside. QUAC SALAD: To a salad bowl, add the shredded leaves. Mix through the carrot ribbons, ½ the toasted seeds & nuts, and the tangy guacamole. Set aside. FRY THE STEAK: Place a pan over 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. TOASTY & NUTTY: Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO DINE: Make a bed of the carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!
What should be prepared from my kitchen to make Tangy Sweet Chilli Ostrich?
Bell Pepper, Bell Peppers, Carrot, Free-range Ostrich Steak, Fresh Coriander, Green Leaves, Guacamole, Lemon Juice, Mixed Nut & Seeds, Mixed Nuts & Seeds, NOMU Oriental Rub, Onion, Onions, Ostrich, Sweet Chilli Mayo
How many calories does Tangy Sweet Chilli Ostrich have?
838 calories
How much fat content does Tangy Sweet Chilli Ostrich have?
grams
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