Juicy & tender ostrich steak slices are sided with a moreish parsley-butter sauce. Creamy mashed potato is the perfect side to soak up all that deliciousness, while a green cucumber & pea salad adds the perfect touch of freshness.
Hearty Ostrich & Parsley Butter Sauce
Hearty Ostrich & Parsley Butter Sauce
with mashed potato & a side salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cucumber
- Free-range Ostrich Steak
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Kale
- Lemon Juice
- Ostrich
- Peas
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
- Seasoning (salt & pepper)
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the shredded Kale and use your hands to massage it until softened and coated. Add the Cucumber half-moons, the peas, and seasoning.
FRY THE Ostrich
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 before slicing and seasoning.
BUTTER SAUCE
Place 20g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the Ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the shredded Kale and use your hands to massage it until softened and coated. Add the Cucumber half-moons, the peas, and seasoning.
FRY THE Ostrich
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 before slicing and seasoning.
BUTTER SAUCE
Place 40g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the Ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the shredded Kale and use your hands to massage it until softened and coated. Add the Cucumber half-moons, the peas, and seasoning.
FRY THE Ostrich
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 before slicing and seasoning.
BUTTER SAUCE
Place 60g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the Ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!
MAKE THE MASH
Place the Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SIDE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the shredded Kale and use your hands to massage it until softened and coated. Add the Cucumber half-moons, the peas, and seasoning.
FRY THE Ostrich
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 before slicing and seasoning.
BUTTER SAUCE
Place 80g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
DISH UP
Plate up the Ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Hearty Ostrich & Parsley Butter Sauce?
The preparation time for Hearty Ostrich & Parsley Butter Sauce with mashed potato & a side salad is between 25 and 40 minutes.
What is the total time required to make Hearty Ostrich & Parsley Butter Sauce with mashed potato & a side salad?
The total time required to make Hearty Ostrich & Parsley Butter Sauce with mashed potato & a side salad is between 40 and 55 minutes.
How many servings does Hearty Ostrich & Parsley Butter Sauce provide?
4 servings
What are the main ingredients in Hearty Ostrich & Parsley Butter Sauce?
Cucumber, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Kale, Lemon Juice, Ostrich, Peas, Potato
What is the nutritional information of Hearty Ostrich & Parsley Butter Sauce?
Calories: 414, Carbs: 47 grams, Fat: grams, Protein: 43.4 grams, Sugar: 7.2 grams, Salt: 108 grams
How do I prepare Hearty Ostrich & Parsley Butter Sauce?
SIDE SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the shredded kale and use your hands to massage it until softened and coated. Add the cucumber half-moons, the peas, and seasoning. PREP STEP: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. FRY THE OSTRICH: 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 before slicing and seasoning. DISH UP: Plate up the ostrich steak slices and side with the herby butter sauce. Serve with the mashed potato and the dressed salad. Finish off with a crack of black pepper. Dig in, Chef! MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. BUTTER SAUCE: Place 40g of butter in a saucepan over medium heat. When the butter starts to foam, add the grated garlic and cook until the butter is golden and fragrant, 1-2 minutes. Remove the saucepan from the heat and stir through the chopped parsley.
What should be prepared from my kitchen to make Hearty Ostrich & Parsley Butter Sauce?
Cucumber, Free-range Ostrich Steak, Fresh Parsley, Garlic Clove, Garlic Cloves, Kale, Lemon Juice, Ostrich, Peas, Potato
How many calories does Hearty Ostrich & Parsley Butter Sauce have?
414 calories
How much fat content does Hearty Ostrich & Parsley Butter Sauce have?
grams
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