What are the main ingredients in Tangy Apple Salad & Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Tangy Apple Salad & Ostrich Steak?

Calories: 822, Carbs: 77 grams, Fat: grams, Protein: 57.1 grams, Sugar: 32.9 grams, Salt: 933 grams

How do I prepare Tangy Apple Salad & Ostrich Steak?

LOOK AT THAT PLATE!: Plate up the cheese-crusted roasted veg and side with the sliced ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts. MMMELTED CHEESE: When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time. BUTTER-BASTED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. LEKKER LEEKS: When the butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time. SWEET SENSATION: To a salad bowl, add the apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning. I CAN WITH PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BUTTERNUT FORGET: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Tangy Apple Salad & Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Tangy Apple Salad & Ostrich Steak

Name: Tangy Apple Salad & Ostrich Steak
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

You are in for a taste treat with this trio, Chef! Oven roasted leeks & butternut are covered in melted cheese as one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with balsamic vinegar. These both make the butter-basted ostrich slices shine.

Tangy Apple Salad & Ostrich Steak

with roasted butternut & leeks

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Balsamic Vinegar
Butternut
Danish-style Feta
Free-range Ostrich Steak
Green Leaves
Italian-style Hard Cheese
Leek
Leeks
NOMU One For All Rub
Ostrich
Pecan Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Tangy Apple Salad & Ostrich Steak

Serves 1

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.

Butternut - 250g
Pecan Nuts - 10g
Apple - 1
Green Leaves - 20g
Danish-style Feta - 30g
Balsamic Vinegar - 10ml
Leeks - 100g
Free-range Ostrich Steak - 160g
NOMU One For All Rub - 10ml
Italian-style Hard Cheese - 30g

Download the Recipe

Serves 2

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.

Butternut - 500g
Pecan Nuts - 20g
Apple - 1
Green Leaves - 40g
Danish-style Feta - 60g
Balsamic Vinegar - 20ml
Leek - 200g
Free-range Ostrich Steak - 320g
NOMU One For All Rub - 20ml
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 3

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.

Butternut - 750g
Pecan Nuts - 30g
Apples - 2
Green Leaves - 60g
Danish-style Feta - 90g
Balsamic Vinegar - 30ml
Leeks - 300g
Free-range Ostrich Steak - 480g
NOMU One For All Rub - 30ml
Italian-style Hard Cheese - 90g

Download the Recipe

Serves 4

BUTTERNUT FORGET
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET SENSATION
To a salad bowl, add the apple slices. Toss with the rinsed leaves, drained feta, ½ the toasted nuts, a drizzle of olive oil, the balsamic vinegar and seasoning.
LEKKER LEEKS
When the butternut has been in for 10 minutes, toss through the leek pieces and return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMELTED CHEESE
When the roast has 5 minutes remaining, toss with the grated hard cheese and return to the oven for the remaining time.
LOOK AT THAT PLATE!
Plate up the cheese-crusted roasted veg and side with the sliced ostrich. Serve the dressed apple salad on the side. Garnish with the remaining nuts.