Swap the formal dinner table for a low table and a scattering of comfy cushions and have an authentic Moroccan dining experience tonight, Chef! At the centre will be a delicious meal of dukkah-spiced butternut, served with seared ostrich slices. Featuring aromatic harissa-spiced coconut yoghurt, toasted pumpkin seeds and briny olives.
Moroccan Ostrich Fillet Bowl
Moroccan Ostrich Fillet Bowl
with roasted butternut & a harissa yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- ButtaNutt Coconut Yoghurt
- Butternut
- Free-range Ostrich Fillet
- Kale
- Moroccan Spice Mix
- Ostrich
- Pesto Princess Harissa Paste
- Pitted Green Olives
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced Ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced Ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced Ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!
DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Kale
Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Butternut has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced Ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Ostrich Fillet Bowl?
The preparation time for Moroccan Ostrich Fillet Bowl with roasted butternut & a harissa yoghurt is between 25 and 45 minutes.
What is the total time required to make Moroccan Ostrich Fillet Bowl with roasted butternut & a harissa yoghurt?
The total time required to make Moroccan Ostrich Fillet Bowl with roasted butternut & a harissa yoghurt is between 40 and 60 minutes.
How many servings does Moroccan Ostrich Fillet Bowl provide?
4 servings
What are the main ingredients in Moroccan Ostrich Fillet Bowl?
ButtaNutt Coconut Yoghurt, Butternut, Free-range Ostrich Fillet, Kale, Moroccan Spice Mix, Ostrich, Pesto Princess Harissa Paste, Pitted Green Olives, Pumpkin Seeds
What is the nutritional information of Moroccan Ostrich Fillet Bowl?
Calories: 498, Carbs: 40 grams, Fat: grams, Protein: 39.9 grams, Sugar: 14 grams, Salt: 658.5 grams
How do I prepare Moroccan Ostrich Fillet Bowl?
SPICY, SEARED 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning. DELISH DUKKAH VEG: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MMMOROCCAN MEAL: Bowl up the roasted veg and the sliced olives. Top with the sliced ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef! HARISSA YOGHURT: In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. CRISPY KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Moroccan Ostrich Fillet Bowl?
ButtaNutt Coconut Yoghurt, Butternut, Free-range Ostrich Fillet, Kale, Moroccan Spice Mix, Ostrich, Pesto Princess Harissa Paste, Pitted Green Olives, Pumpkin Seeds
How many calories does Moroccan Ostrich Fillet Bowl have?
498 calories
How much fat content does Moroccan Ostrich Fillet Bowl have?
grams
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