What are the main ingredients in Hearty Ostrich & Parsley Butter Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

What is the nutritional information of Hearty Ostrich & Parsley Butter Sauce?

Calories: 403, Carbs: 46 grams, Fat: grams, Protein: 42.4 grams, Sugar: 7.2 grams, Salt: 310 grams

How do I prepare Hearty Ostrich & Parsley Butter Sauce?

SIDE SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, and the peas. PREP STEP: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. FRY THE OSTRICH: 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. DISH UP: Plate up the ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef! MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. BUTTER SAUCE: Place 40g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.

What should be prepared from my kitchen to make Hearty Ostrich & Parsley Butter Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

Hearty Ostrich & Parsley Butter Sauce

Name: Hearty Ostrich & Parsley Butter Sauce
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Butter

Juicy & tender ostrich steak slices are sided with a moreish parsley-butter sauce. Creamy mashed potato is the perfect side to soak up all that deliciousness, while a green cucumber & pea salad adds the perfect touch of freshness.

Hearty Ostrich & Parsley Butter Sauce

with mashed potato & a side salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Free-range Ostrich Steak
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon Juice
Ostrich
Peas
Potato
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter

Photo of Hearty Ostrich & Parsley Butter Sauce

Serves 1

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, and the peas.
FRY THE OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BUTTER SAUCE
Place 20g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!

Potato - 200g
Peas - 40g
Lemon Juice - 10ml
Salad Leaves - 20g
Cucumber - 50g
Free-range Ostrich Steak - 160g
Garlic Clove - 1
Fresh Parsley - 5g

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Serves 2

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, and the peas.
FRY THE OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BUTTER SAUCE
Place 40g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!

Potato - 400g
Peas - 80g
Lemon Juice - 20ml
Salad Leaves - 40g
Cucumber - 100g
Free-range Ostrich Steak - 320g
Garlic Clove - 1
Fresh Parsley - 10g

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Serves 3

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, and the peas.
FRY THE OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BUTTER SAUCE
Place 60g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!

Potato - 600g
Peas - 120g
Lemon Juice - 30ml
Salad Leaves - 60g
Cucumber - 150g
Free-range Ostrich Steak - 480g
Garlic Cloves - 2
Fresh Parsley - 15g

Download the Recipe

Serves 4

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the shredded salad leaves, the cucumber half-moons, and the peas.
FRY THE OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BUTTER SAUCE
Place 80g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!