A great sauce can turn a meal into a triumph. Today you will be achieving this with an almond & pecan nut and sultana butter sauce. Rich, nutty, and sweet. This golden liquid will be poured over juicy, NOMU spiced ostrich steak slices, which rest on loaded bulgur wheat featuring charred corn, fried onion, loads of lemon juice & fresh parsley.
Ostrich Fillet & Sultana Butter
Ostrich Fillet & Sultana Butter
with bulgur wheat & fresh parsley
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bulgur Wheat
- Corn
- Cucumber
- Free-range Ostrich Fillet
- Fresh Parsley
- Golden Sultanas
- Lemon
- Lemons
- Mixed Nuts
- NOMU One For All Rub
- Ostrich
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 200ml [400ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ONION & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 2-3 minutes (shifting occasionally). Add the Corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into the bowl with the bulgur. Roughly chop the mixed nuts, and add ½ to the cooked bulgur along with the Cucumber, ⅔ of the parsley, and the juice from 1 [2]|#7DA0D7 lemon wedge/s
STEAK
Place a clean pan over medium-high heat with 30g [60g]|#7DA0D7 of butter. Once foaming, add the mixed nuts and the sultanas. Fry until the sultanas are plump, 1-2 minutes. Remove from the heat. Mix through the juice of 1 [2]|#7DA0D7 lemon wedge/s. Remove from the pan and set aside. Return the pan to medium-high heat. 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.
PLATE UP
Plate up the loaded bulgur wheat. Top with the seasoned steak slices and the nut & sultana butter. Garnish with the remaining parsley.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 200ml [400ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ONION & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 2-3 minutes (shifting occasionally). Add the Corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into the bowl with the bulgur. Roughly chop the mixed nuts, and add ½ to the cooked bulgur along with the Cucumber, ⅔ of the parsley, and the juice from 1 [2]|#7DA0D7 lemon wedge/s
STEAK
Place a clean pan over medium-high heat with 30g [60g]|#7DA0D7 of butter. Once foaming, add the mixed nuts and the sultanas. Fry until the sultanas are plump, 1-2 minutes. Remove from the heat. Mix through the juice of 1 [2]|#7DA0D7 lemon wedge/s. Remove from the pan and set aside. Return the pan to medium-high heat. 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.
PLATE UP
Plate up the loaded bulgur wheat. Top with the seasoned steak slices and the nut & sultana butter. Garnish with the remaining parsley.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 600ml [800ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
ONION & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into the bowl with the bulgur. Roughly chop the mixed nuts, and add ½ to the cooked bulgur along with the Cucumber, ⅔ of the parsley, and the juice from 3 [4]|#7DA0D7 lemon wedges.
STEAK
Place a clean pan over medium-high heat with 90g [120g]|#7DA0D7 of butter. Once foaming, add the mixed nuts and the sultanas. Fry until the sultanas are plump, 1-2 minutes. Remove from the heat. Mix through the juice of 3 [4]|#7DA0D7 lemon wedges. (a generous squeeze!). Remove from the pan and set aside. Return the pan to medium-high heat. 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.
PLATE UP
Plate up the loaded bulgur wheat. Top with the seasoned steak slices and the nut & sultana butter. Garnish with the remaining parsley.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 600ml [800ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
ONION & Corn
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). Add the Corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into the bowl with the bulgur. Roughly chop the mixed nuts, and add ½ to the cooked bulgur along with the Cucumber, ⅔ of the parsley, and the juice from 3 [4]|#7DA0D7 lemon wedges.
STEAK
Place a clean pan over medium-high heat with 90g [120g]|#7DA0D7 of butter. Once foaming, add the mixed nuts and the sultanas. Fry until the sultanas are plump, 1-2 minutes. Remove from the heat. Mix through the juice of 3 [4]|#7DA0D7 lemon wedges. (a generous squeeze!). Remove from the pan and set aside. Return the pan to medium-high heat. 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.
PLATE UP
Plate up the loaded bulgur wheat. Top with the seasoned steak slices and the nut & sultana butter. Garnish with the remaining parsley.
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Sultana Butter?
The preparation time for Ostrich Fillet & Sultana Butter with bulgur wheat & fresh parsley is between 20 and 25 minutes.
What is the total time required to make Ostrich Fillet & Sultana Butter with bulgur wheat & fresh parsley?
The total time required to make Ostrich Fillet & Sultana Butter with bulgur wheat & fresh parsley is between 20 and 25 minutes.
How many servings does Ostrich Fillet & Sultana Butter provide?
4 servings
What are the main ingredients in Ostrich Fillet & Sultana Butter?
Bulgur Wheat, Corn, Cucumber, Free-range Ostrich Fillet, Fresh Parsley, Golden Sultanas, Lemon, Lemons, Mixed Nuts, NOMU One For All Rub, Ostrich, Spring Onion/s, Spring Onions
What is the nutritional information of Ostrich Fillet & Sultana Butter?
Calories: 878, Carbs: 120 grams, Fat: grams, Protein: 53 grams, Sugar: 23 grams, Salt: 224 grams
How do I prepare Ostrich Fillet & Sultana Butter?
STEAK: Place a clean pan over medium-high heat with 30g [60g]|#7DA0D7 of butter. Once foaming, add the mixed nuts and the sultanas. Fry until the sultanas are plump, 1-2 minutes. Remove from the heat. Mix through the juice of 1 [2]|#7DA0D7 lemon wedge/s. Remove from the pan and set aside. Return the pan to medium-high heat. 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. ONION & CORN: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 2-3 minutes (shifting occasionally). Add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place into the bowl with the bulgur. Roughly chop the mixed nuts, and add ½ to the cooked bulgur along with the cucumber, ⅔ of the parsley, and the juice from 1 [2]|#7DA0D7 lemon wedge/s BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a pot with 200ml [400ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. PLATE UP: Plate up the loaded bulgur wheat. Top with the seasoned steak slices and the nut & sultana butter. Garnish with the remaining parsley.
What should be prepared from my kitchen to make Ostrich Fillet & Sultana Butter?
Bulgur Wheat, Corn, Cucumber, Free-range Ostrich Fillet, Fresh Parsley, Golden Sultanas, Lemon, Lemons, Mixed Nuts, NOMU One For All Rub, Ostrich, Spring Onion/s, Spring Onions
How many calories does Ostrich Fillet & Sultana Butter have?
878 calories
How much fat content does Ostrich Fillet & Sultana Butter have?
grams
Woolies Products in this dish
