Lean, pan-seared ostrich, the nuttiness of warm quinoa, crisp baby spinach, and chunky cannellini bean chilli with charred corn, tangy piquanté peppers, and Cajun spice. Tex-mex textures of note!
OSTRICH FILLET & TEX-MEX CHILLI
OSTRICH FILLET & TEX-MEX CHILLI
with a quinoa risotto & hemp-coriander pesto
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Cannellini Beans
- Cooked Chopped Tomato
- Corn
- Green Leaves
- NOMU Cajun Rub
- Ostrich
- Ostrich Fillet
- Pickled Piquanté Peppers
- The Real Food Factory Hemp Seed and Coriander Pesto
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
COOK UP A QUINOA RISOTTO!
Rinse the quinoa and place in a pot over a low-medium heat. Stir in the cooked chopped tomatoes, the beef stock, and 200ml of water. Bring to a simmer with the lid off. Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, stirring occasionally. If it starts to dry out during the cooking process, gradually add more water. On completion, the texture should resemble that of risotto. Season to taste, cover with a lid, and allow to stand off the heat for 5 minutes.
SMOKY CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Season to taste on completion. Keeping the pan on the heat, remove the corn and set aside in a bowl.
BEAN CHILLI
Add another drizzle of oil to the pan if necessary. When hot, fry half of the chopped piquanté peppers for 1 minute, shifting continuously. Add the drained cannellini beans and the Cajun Rub to taste. Fry for 3-5 minutes until the beans crisp around the edges, stirring occasionally. Remove from the pan on completion and set aside in the bowl of charred corn.
SEAR THE OSTRICH
Pat the ostrich steak dry with some paper towel. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes. Keeping the pan on the heat, pop in the corn and beans for a minute until heated through.
GREEN LEAVES
Just before serving, toss the rinsed green leaves with the remaining chopped piquanté peppers. Add a drizzle of oil and season to taste. Thinly slice the ostrich steak and lightly season the slices.
DINNER TIME
Make a bed of dressed green leaves and piquanté peppers. Cover with a mound of tomatoey quinoa risotto and spoon over the cajun-spiced beans and corn. Top with the lean, mean ostrich steak slices and finish off with dollops of hemp seed and coriander pesto. Delicious, Chef!
White Quinoa - 75ml
Beef Stock - 5ml
Cooked Chopped Tomato - 100g
Corn - 50g
Pickled Piquanté Peppers - 20g
Cannellini Beans - 60g
NOMU Cajun Rub - 5ml
Ostrich Fillet - 150g
Green Leaves - 20g
The Real Food Factory Hemp Seed and Coriander Pesto - 15ml
COOK UP A QUINOA RISOTTO!
Rinse the quinoa and place in a pot over a low-medium heat. Stir in the cooked chopped tomatoes, the beef stock, and 400ml of water. Bring to a simmer with the lid off. Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, stirring occasionally. If it starts to dry out during the cooking process, gradually add more water. On completion, the texture should resemble that of risotto. Season to taste, cover with a lid, and allow to stand off the heat for 5 minutes.
SMOKY CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Season to taste on completion. Keeping the pan on the heat, remove the corn and set aside in a bowl.
BEAN CHILLI
Add another drizzle of oil to the pan if necessary. When hot, fry half of the chopped piquanté peppers for 1 minute, shifting continuously. Add the drained cannellini beans and the Cajun Rub to taste. Fry for 4-5 minutes until the beans crisp around the edges, stirring occasionally. Remove from the pan on completion and set aside in the bowl of charred corn.
SEAR THE OSTRICH
Pat the ostrich steaks dry with some paper towel. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes. Keeping the pan on the heat, pop in the corn and beans for a minute until heated through.
GREEN LEAVES
Just before serving, toss the rinsed green leaves with the remaining chopped piquanté peppers. Add a drizzle of oil and season to taste. Thinly slice the ostrich steaks and lightly season the slices.
DINNER TIME
Make a bed of dressed green leaves and piquanté peppers. Cover with a mound of tomatoey quinoa risotto and spoon over the cajun-spiced beans and corn. Top with the lean, mean ostrich steak slices and finish off with dollops of hemp seed and coriander pesto. Delicious, Chef!
White Quinoa - 150ml
Beef Stock - 10ml
Cooked Chopped Tomato - 200g
Corn - 100g
Pickled Piquanté Peppers - 40g
Cannellini Beans - 120g
NOMU Cajun Rub - 10ml
Ostrich Fillet - 300g
Green Leaves - 40g
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml
COOK UP A QUINOA RISOTTO!
Rinse the quinoa and place in a pot over a low-medium heat. Stir in the cooked chopped tomatoes, the beef stock, and 400ml of water. Bring to a simmer with the lid off. Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, stirring occasionally. If it starts to dry out during the cooking process, gradually add more water. On completion, the texture should resemble that of risotto. Season to taste, cover with a lid, and allow to stand off the heat for 5 minutes.
SMOKY CORN
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Season to taste on completion. Keeping the pan on the heat, remove the corn and set aside in a bowl.
BEAN CHILLI
Add another drizzle of oil to the pan if necessary. When hot, fry half of the chopped piquanté peppers for 1 minute, shifting continuously. Add the drained cannellini beans and the Cajun Rub to taste. Fry for 4-5 minutes until the beans crisp around the edges, stirring occasionally. Remove from the pan on completion and set aside in the bowl of charred corn.
SEAR THE OSTRICH
Pat the ostrich steaks dry with some paper towel. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes. Keeping the pan on the heat, pop in the corn and beans for a minute until heated through.
GREEN LEAVES
Just before serving, toss the rinsed green leaves with the remaining chopped piquanté peppers. Add a drizzle of oil and season to taste. Thinly slice the ostrich steaks and lightly season the slices.
DINNER TIME
Make a bed of dressed green leaves and piquanté peppers. Cover with a mound of tomatoey quinoa risotto and spoon over the cajun-spiced beans and corn. Top with the lean, mean ostrich steak slices and finish off with dollops of hemp seed and coriander pesto. Delicious, Chef!
White Quinoa - 150ml
Beef Stock - 10ml
Cooked Chopped Tomato - 200g
Corn - 100g
Pickled Piquanté Peppers - 40g
Cannellini Beans - 120g
NOMU Cajun Rub - 10ml
Ostrich Fillet - 300g
Green Leaves - 40g
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml
COOK UP A QUINOA RISOTTO!
Rinse the quinoa and place in a pot over a low-medium heat. Stir in the cooked chopped tomatoes, the beef stock, and 800ml of water. Bring to a simmer with the lid off. Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, stirring occasionally. If it starts to dry out during the cooking process, gradually add more water. On completion, the texture should resemble that of risotto. Season to taste, cover with a lid, and allow to stand off the heat for 5 minutes.
SMOKY CORN
Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Season to taste on completion. Keeping the pan on the heat, remove the corn and set aside in a large bowl.
BEAN CHILLI
Add another drizzle of oil to the pan if necessary. When hot, fry half of the chopped piquanté peppers for 1 minute, shifting continuously. Add the drained cannellini beans and the Cajun Rub to taste. Fry for 5-7 minutes until the beans crisp around the edges, stirring occasionally. Remove from the pan on completion and set aside in the bowl of charred corn.
SEAR THE OSTRICH
Pat the ostrich steaks dry with some paper towel. Wipe down the pan and return it to a medium-high heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes. Keeping the pan on the heat, pop in the corn and beans for a minute until heated through.
GREEN LEAVES
Just before serving, toss the rinsed green leaves with the remaining chopped piquanté peppers. Add a drizzle of oil and season to taste. Thinly slice the ostrich steaks and lightly season the slices.
DINNER TIME
Make a bed of dressed green leaves and piquanté peppers. Cover with a mound of tomatoey quinoa risotto and spoon over the cajun-spiced beans and corn. Top with the lean, mean ostrich steak slices and finish off with dollops of hemp seed and coriander pesto. Delicious, Chef!
White Quinoa - 300ml
Beef Stock - 20ml
Cooked Chopped Tomato - 400g
Corn - 200g
Pickled Piquanté Peppers - 80g
Cannellini Beans - 240g
NOMU Cajun Rub - 20ml
Ostrich Fillet - 600g
Green Leaves - 80g
The Real Food Factory Hemp Seed and Coriander Pesto - 60ml
Woolies Products in this dish
