What are the main ingredients in Sesame-crusted Ostrich Fillet?

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

What is the nutritional information of Sesame-crusted Ostrich Fillet?

Calories: 867, Carbs: 56 grams, Fat: grams, Protein: 46.1 grams, Sugar: 13.6 grams, Salt: 892 grams

How do I prepare Sesame-crusted Ostrich Fillet?

KOREAN-JAPANESE FUSION FEAST: Plate up the spicy potato wedges and side with the sesame ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef! GO GO GOCHUJANG: When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump beans, and the shredded leaves. FANCY OSTRICH STEAK: 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. Roll the ostrich through the sesame seeds until well coated. Gently slice and season. SAUCES & SESAME SEEDS: In a bowl, combine the tonkatsu sauce, seasoning, and 2 tsp of a sweetener. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil. PICKLED CUCUMBER & PLUMP BEANS: In a bowl, add the lemon juice (to taste), 2 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion. CRISPY WEDGES: Boil the kettle. Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Sesame-crusted Ostrich Fillet?

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

Sesame-crusted Ostrich Fillet

Name: Sesame-crusted Ostrich Fillet
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey; Butter

If you like exploring unique and surprising cuisines, you’ll love this recipe, Chef! Gochujang-coated potato wedges are crisped up in the oven, then sided with sesame seed-crusted ostrich fillet slices. A side of pickled cucumber, edamame beans & greens salad, a Kewpie mayo dip and a special tonkatsu drizzle make this an unforgettable meal.

Sesame-crusted Ostrich Fillet

with gochujang potato wedges

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Edamame Beans
Free-range Ostrich Fillet
Gochujang
Kewpie Mayo
Lemon Juice
Mixed Sesame Seeds
Ostrich
Potato
Salad Leaves
Tonkatsu Sauce

From your kitchen:

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

Serves 1

CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLED CUCUMBER & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 1 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 1 tsp of a sweetener. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
FANCY OSTRICH STEAK
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. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO GOCHUJANG
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump beans, and the shredded leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!

Potato - 200g
Lemon Juice - 10ml
Cucumber - 100g
Edamame Beans - 50g
Tonkatsu Sauce - 25ml
Mixed Sesame Seeds - 15ml
Gochujang - 10ml
Free-range Ostrich Fillet - 150g
Salad Leaves - 20g
Kewpie Mayo - 50ml

Download the Recipe

Serves 2

CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLED CUCUMBER & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 2 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 2 tsp of a sweetener. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
FANCY OSTRICH STEAK
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. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO GOCHUJANG
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump beans, and the shredded leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!

Potato - 400g
Lemon Juice - 20ml
Cucumber - 200g
Edamame Beans - 100g
Tonkatsu Sauce - 50ml
Mixed Sesame Seeds - 30ml
Gochujang - 20ml
Free-range Ostrich Fillet - 300g
Salad Leaves - 40g
Kewpie Mayo - 100ml

Download the Recipe

Serves 3

CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLED CUCUMBER & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 3 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 3 tsp of a sweetener. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
FANCY OSTRICH STEAK
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. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO GOCHUJANG
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump beans, and the shredded leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!

Potato - 600g
Lemon Juice - 30ml
Cucumber - 300g
Edamame Beans - 150g
Tonkatsu Sauce - 75ml
MIxed Sesame Seeds - 45ml
Gochujang - 30ml
Free-range Ostrich Fillet - 450g
Salad Leaves - 60g
Kewpie Mayo - 150ml

Download the Recipe

Serves 4

CRISPY WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLED CUCUMBER & PLUMP BEANS
In a bowl, add the lemon juice (to taste), 4 tbsp of water, seasoning, and a sweetener (to taste). Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully combined, and set aside. Submerge the beans in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
SAUCES & SESAME SEEDS
In a bowl, combine the tonkatsu sauce, seasoning, and 4 tsp of a sweetener. Set aside. Place the mixed sesame seeds on a shallow dish or plate and set aside. Loosen the gochujang with a drizzle of oil.
FANCY OSTRICH STEAK
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. Roll the ostrich through the sesame seeds until well coated. Gently slice and season.
GO GO GOCHUJANG
When the potato wedges have 10 minutes remaining, remove the tray from the oven and coat the potato wedges in the loosened gochujang paste – use it to taste, it’s spicy! Return to the oven for the remaining roasting time until cooked through and crisping up. Drain the pickling liquid from the cucumber ribbons and toss with the plump beans, and the shredded leaves.
KOREAN-JAPANESE FUSION FEAST
Plate up the spicy potato wedges and side with the sesame ostrich. Drizzle the tonkatsu sauce over the ostrich. Serve the pickled cucumber salad on the side. Sprinkle over any remaining sesame seeds, and side with the mayo for dipping. Wow, Chef!