Get your Chef’s hat on and prepare your palate for something new, because today we’re making Cantonese-inspired cuisine with a South African twist. Hoisin-coated ostrich chunks accompany roasted beetroot pieces and a baby marrow & onion medley. Finished off with toasted sunflower seeds.
Hoisin Ostrich & Roast Beetroot
Hoisin Ostrich & Roast Beetroot
with seasonal greens & beetroot
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Asian Sauce
- Baby Marrow
- Beetroot Chunks
- Free-range Ostrich Chunks
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Onion
- Onions
- Ostrich
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 10ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion wedges, 3-4 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the Onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 20ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion wedges, 3-4 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the Onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 30ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion wedges, 4-5 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 4-5 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the Onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 40ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion wedges, 4-5 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 4-5 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the Onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & Onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
Frequently Asked Questions
What is the preparation time for Hoisin Ostrich & Roast Beetroot?
The preparation time for Hoisin Ostrich & Roast Beetroot with seasonal greens & beetroot is between 20 and 35 minutes.
What is the total time required to make Hoisin Ostrich & Roast Beetroot with seasonal greens & beetroot?
The total time required to make Hoisin Ostrich & Roast Beetroot with seasonal greens & beetroot is between 45 and 60 minutes.
How many servings does Hoisin Ostrich & Roast Beetroot provide?
4 servings
What are the main ingredients in Hoisin Ostrich & Roast Beetroot?
Asian Sauce, Baby Marrow, Beetroot Chunks, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Sunflower Seeds
What is the nutritional information of Hoisin Ostrich & Roast Beetroot?
Calories: 529, Carbs: 46 grams, Fat: grams, Protein: 43.5 grams, Sugar: 27.3 grams, Salt: 1099 grams
How do I prepare Hoisin Ostrich & Roast Beetroot?
FLAVOUR!: In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 20ml of water. Set aside. THE SUNNY SIDE OF THE SEED: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GET READY TO ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). GORGEOUS GREENS: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges, 3-4 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside. SIZZLIN’ STEAKS: 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside. MARINATED MARROWS: Add the remaining Asian sauce to the baby marrow and the onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through. TIME TO EAT!: Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
What should be prepared from my kitchen to make Hoisin Ostrich & Roast Beetroot?
Asian Sauce, Baby Marrow, Beetroot Chunks, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Onion, Onions, Ostrich, Sunflower Seeds
How many calories does Hoisin Ostrich & Roast Beetroot have?
529 calories
How much fat content does Hoisin Ostrich & Roast Beetroot have?
grams
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