Rosemary is a fail-safe flavour profile for oven-roasted veggies. Used to infuse tastiness into golden carrots, together with NOMU Roast Rub, these are dished up with a delectable creamed spinach and pan-seared ostrich slices. Served with a zesty radish salad.
Rosemary Ostrich & Creamy Spinach
Rosemary Ostrich & Creamy Spinach
with roasted carrot & a fresh salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Free-range Ostrich Steak
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- NOMU Roast Rub
- Ostrich
- Radish
- Sour Cream
- Spinach
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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, add the rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY SPINACH
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
Carrot - 240g
NOMU Roast Rub - 5ml
Walnuts - 5g
Free-range Ostrich Steak - 160g
Fresh Rosemary - 3g
Garlic Clove - 1
Spinach - 100g
Sour Cream - 50ml
Green Leaves - 20g
Radish - 20g
Lemon Juice - 10ml
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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, add the rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY SPINACH
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
Carrot - 480g
NOMU Roast Rub - 10ml
Walnuts - 10g
Free-range Ostrich Steak - 320g
Fresh Rosemary - 5g
Garlic Cloves - 2
Spinach - 200g
Sour Cream - 100ml
Green Leaves - 40g
Radish - 40g
Lemon Juice - 20ml
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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, add the rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY SPINACH
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the spinach and cook until wilted, 3-4 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
Carrot - 720g
NOMU Roast Rub - 15ml
Walnuts - 15g
Free-range Ostrich Steak - 480g
Fresh Rosemary - 8g
Garlic Cloves - 3
Spinach - 300g
Sour Cream - 150ml
Green Leaves - 60g
Radish - 60g
Lemon Juice - 30ml
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOAST
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK
Return the pan to 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, add the rosemary sprigs. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY SPINACH
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds. Mix in the spinach and cook until wilted, 3-4 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
Carrot - 960g
NOMU Roast Rub - 20ml
Walnuts - 20g
Free-range Ostrich Steak - 640g
Fresh Rosemary - 10g
Garlic Cloves - 4
Spinach - 400g
Sour Cream - 200ml
Green Leaves - 80g
Radish - 80g
Lemon Juice - 40ml
Woolies Products in this dish
