eCook Meal
Paserene’s Ostrich & Blueberry Sauce
with a green bean, Danish-style feta & chickpea salad
A berry delicious meal will soon be on your dinner table, Chef! A blueberry & red wine sauce elevates this dish with fruity, acidic & sweet notes. This delicious liquid is drizzled over butter-basted, Dukkah-spiced ostrich slices. Sided with a crispy chickpea, toasted almond, feta & green bean salad.
Serving guide
Choose your portion size.
AND HERE WE GO!
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the Blueberries, the wine sauce, 5ml of 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. Cover and set aside.
CRISPY Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of Chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and Chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy Ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining Almonds.
AND HERE WE GO!
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the Blueberries, the wine sauce, 10ml of 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. Cover and set aside.
CRISPY Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of Chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and Chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy Ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining Almonds.
AND HERE WE GO!
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the Blueberries, the wine sauce, 15ml of 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. Cover and set aside.
CRISPY Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of Chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and Chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy Ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining Almonds.
AND HERE WE GO!
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the Blueberries, the wine sauce, 20ml of 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. Cover and set aside.
CRISPY Chickpeas
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, add to the bowl of Chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and Chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy Ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining Almonds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R300.73
for 4 servings · R75.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Blueberries needs 500 gFrozen Blueberries 1 kg 1 kg at R132.99 · 50% of packR66.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
Not in the Woolies basket — source these elsewhere:
- Dukkah Spice
- Red Wine Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Paserene’s Ostrich & Blueberry Sauce?
The preparation time for Paserene’s Ostrich & Blueberry Sauce with a green bean, Danish-style feta & chickpea salad is between 25 and 40 minutes.
What is the total time required to make Paserene’s Ostrich & Blueberry Sauce with a green bean, Danish-style feta & chickpea salad?
The total time required to make Paserene’s Ostrich & Blueberry Sauce with a green bean, Danish-style feta & chickpea salad is between 45 and 60 minutes.
How many servings does Paserene’s Ostrich & Blueberry Sauce provide?
4 servings
What are the main ingredients in Paserene’s Ostrich & Blueberry Sauce?
Almonds, Blueberries, Chickpeas, Dukkah Spice, Feta, Garlic, Green Beans, Green Leaves, Ostrich, Ostrich Steak, Red Wine Sauce
What is the nutritional information of Paserene’s Ostrich & Blueberry Sauce?
Calories: 629, Carbs: 48 grams, Fat: grams, Protein: 51.2 grams, Sugar: 22.8 grams, Salt: 516 grams
How do I prepare Paserene’s Ostrich & Blueberry Sauce?
CRISPY CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. DISH UP!: Serve up the juicy ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining almonds. CHARRED GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover. DUKKAH-SPICED 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. AND HERE WE GO!: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BLUEBERRY & WINE SAUCE: In a small saucepan, add the blueberries, the wine sauce, 10ml of 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. Cover and set aside. CRUNCHY SALAD: To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
What should be prepared from my kitchen to make Paserene’s Ostrich & Blueberry Sauce?
Almonds, Blueberries, Chickpeas, Dukkah Spice, Feta, Garlic, Green Beans, Green Leaves, Ostrich, Ostrich Steak, Red Wine Sauce
How many calories does Paserene’s Ostrich & Blueberry Sauce have?
629 calories
How much fat content does Paserene’s Ostrich & Blueberry Sauce have?
grams