Perfectly tender ostrich steak slices are accompanied by a home-made mushroom, balsamic, and port marmalade. Served with fluffy jasmine rice and sided with a sun-dried tomato salad. Garnished with toasted almonds. Fancy, Chef!
Ostrich & Mushroom Marmalade
Ostrich & Mushroom Marmalade
with fluffy rice, toasted almonds & sun-dried tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Jasmine Rice
- Marmalade Sauce
- Onion
- Ostrich
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
COOK THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED ALMONDS
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Reduce the heat to medium, add the sliced onion, and fry until soft, 3-4 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 10ml of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE OSTRICH
Place a clean 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, toss together the rinsed green leaves, ½ the toasted almonds, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining almonds. Side with the sun-dried tomato salad. Well done, Chef!
Jasmine Rice - 100ml
Almonds - 15g
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Marmalade Sauce - 25ml
Free-range Ostrich Steak - 160g
Green Leaves - 20g
Sun-dried Tomatoes - 25g
COOK THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED ALMONDS
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Reduce the heat to medium, add the sliced onion, and fry until soft, 3-4 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 20ml of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE OSTRICH
Place a clean 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, toss together the rinsed green leaves, ½ the toasted almonds, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining almonds. Side with the sun-dried tomato salad. Well done, Chef!
Jasmine Rice - 200ml
Almonds - 30g
Button Mushrooms - 250g
Onion - 1
Garlic Clove - 1
Marmalade Sauce - 50ml
Free-range Ostrich Steak - 320g
Green Leaves - 40g
Sun-dried Tomatoes - 50g
COOK THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED ALMONDS
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Reduce the heat to medium, add the sliced onion, and fry until soft, 4-5 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 30ml of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE OSTRICH
Place a clean 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, toss together the rinsed green leaves, ½ the toasted almonds, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining almonds. Side with the sun-dried tomato salad. Well done, Chef!
Jasmine Rice - 300ml
Almonds - 45g
Button Mushrooms - 375g
Onion - 1
Garlic Cloves - 2
Marmalade Sauce - 75ml
Free-range Ostrich Steak - 480g
Green Leaves - 60g
Sun-dried Tomatoes - 75g
COOK THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED ALMONDS
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Reduce the heat to medium, add the sliced onion, and fry until soft, 4-5 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the grated garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 40ml of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE OSTRICH
Place a clean 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a salad bowl, toss together the rinsed green leaves, ½ the toasted almonds, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining almonds. Side with the sun-dried tomato salad. Well done, Chef!
Jasmine Rice - 400ml
Almonds - 60g
Button Mushrooms - 500g
Onion - 1
Garlic Cloves - 2
Marmalade Sauce - 100ml
Free-range Ostrich Steak - 640g
Green Leaves - 80g
Sun-dried Tomatoes - 100g
Woolies Products in this dish
