Orange & honey-glazed carrots sit glistening in a salad with fresh greens and crumblings of goat’s cheese. Completing the plate are the beautifully charred garlic green beans and slices of seared ostrich fillet, spiced with NOMU One For All Rub.
Ostrich Fillet & Garlicky Green Beans
Ostrich Fillet & Garlicky Green Beans
with glazed baby carrots & goat’s cheese
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Carrots
- Chevin Goats Cheese
- Free-range Ostrich Fillet
- Garlic Clove
- Garlic Cloves
- Green Beans
- NOMU One For All Rub
- Orange Glaze
- Ostrich
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CARROTS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the rinsed carrots until lightly golden and cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, baste with the orange glaze. Remove from the heat and season.
BEANS
While the carrots are on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until lightly charred, 4-5 minutes. Add the grated garlic and fry until fragrant, 20-30 seconds. Remove from the pan and season.
FILLET
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the NOMU rub. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the carrots with all the pan juices, and the shredded leaves.
TIME TO EAT
Dish up the carrot salad, crumble the goat’s cheese over, and side with the garlicky green beans, and the ostrich steak. Dig in, Chef!
Baby Carrots - 120g
Orange Glaze - 25ml
Green Beans - 80g
Garlic Clove - 1
Free-range Ostrich Fillet - 150g
NOMU One For All Rub - 5ml
Salad Leaves - 20g
Chevin Goats Cheese - 25g
CARROTS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the rinsed carrots until lightly golden and cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, baste with the orange glaze. Remove from the heat and season.
BEANS
While the carrots are on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until lightly charred, 4-5 minutes. Add the grated garlic and fry until fragrant, 20-30 seconds. Remove from the pan and season.
FILLET
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the NOMU rub. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the carrots with all the pan juices, and the shredded leaves.
TIME TO EAT
Dish up the carrot salad, crumble the goat’s cheese over, and side with the garlicky green beans, and the ostrich steak. Dig in, Chef!
Baby Carrots - 240g
Orange Glaze - 50ml
Green Beans - 160g
Garlic Cloves - 2
Free-range Ostrich Fillet - 300g
NOMU One For All Rub - 10ml
Salad Leaves - 40g
Chevin Goats Cheese - 50g
CARROTS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the rinsed carrots until lightly golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the orange glaze. Remove from the heat and season.
BEANS
While the carrots are on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until lightly charred, 5-6 minutes. Add the grated garlic and fry until fragrant, 20-30 seconds. Remove from the pan and season.
FILLET
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the NOMU rub. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the carrots with all the pan juices, and the shredded leaves.
TIME TO EAT
Dish up the carrot salad, crumble the goat’s cheese over, and side with the garlicky green beans, and the ostrich steak. Dig in, Chef!
Baby Carrots - 360g
Orange Glaze - 75ml
Green Beans - 240g
Garlic Cloves - 3
NOMU One For All Rub - 15ml
Free-range Ostrich Fillet - 450g
Salad Leaves - 60g
Chevin Goats Cheese - 75g
CARROTS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the rinsed carrots until lightly golden and cooked through, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, baste with the orange glaze. Remove from the heat and season.
BEANS
While the carrots are on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until lightly charred, 5-6 minutes. Add the grated garlic and fry until fragrant, 20-30 seconds. Remove from the pan and season.
FILLET
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the NOMU rub. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the carrots with all the pan juices, and the shredded leaves.
TIME TO EAT
Dish up the carrot salad, crumble the goat’s cheese over, and side with the garlicky green beans, and the ostrich steak. Dig in, Chef!
Baby Carrots - 480g
Orange Glaze - 100ml
Green Beans - 320g
Garlic Cloves - 3
Free-range Ostrich Fillet - 600g
NOMU One For All Rub - 20ml
Salad Leaves - 80g
Chevin Goats Cheese - 100g
Woolies Products in this dish
