A Tex-Mex inspired salad with all the trimmings! Fresh green leaves are tossed with dots of charred corn, yummy fried beans, tomatoes, and jalapeño pieces. Topped with butter-basted ostrich slices and drizzled with a lime-flavoured sour cream. All garnished with creamy feta and fresh coriander.
Charred Corn & Spicy Ostrich Fillet
Charred Corn & Spicy Ostrich Fillet
with Danish-style feta & tomatoes
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Black Beans
- Corn
- Danish-style Feta
- Free-range Ostrich Fillet
- Fresh Coriander
- Green Leaves
- Lemon Juice
- NOMU Cajun Rub
- Ostrich
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
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 and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before cuttting into bite-sized pieces and seasoning.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Add the beans and the remaining NOMU rub, and fry until warmed through, 2-3 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the green leaves. Scatter over the beans and Corn, the Tomato, and the jalapeño (to taste). Top with the Ostrich pieces and drizzle over the tangy sour cream. Top with the feta and garnish with the remaining coriander. Well done, Chef!
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 and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before cuttting into bite-sized pieces and seasoning.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Add the beans and the remaining NOMU rub, and fry until warmed through, 2-3 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the green leaves. Scatter over the beans and Corn, the Tomato, and the jalapeño (to taste). Top with the Ostrich pieces and drizzle over the tangy sour cream. Top with the feta and garnish with the remaining coriander. Well done, Chef!
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 and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before cuttting into bite-sized pieces and seasoning.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Fry the Corn until lightly charred, 5-6 minutes (shifting occasionally). Add the beans and the remaining NOMU rub, and fry until warmed through, 3-4 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the green leaves. Scatter over the beans and Corn, the Tomato, and the jalapeño (to taste). Top with the Ostrich pieces and drizzle over the tangy sour cream. Top with the feta and garnish with the remaining coriander. Well done, Chef!
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 and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before cuttting into bite-sized pieces and seasoning.
Corn & BEANS
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Fry the Corn until lightly charred, 5-6 minutes (shifting occasionally). Add the beans and the remaining NOMU rub, and fry until warmed through, 3-4 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the green leaves. Scatter over the beans and Corn, the Tomato, and the jalapeño (to taste). Top with the Ostrich pieces and drizzle over the tangy sour cream. Top with the feta and garnish with the remaining coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Charred Corn & Spicy Ostrich Fillet?
The preparation time for Charred Corn & Spicy Ostrich Fillet with Danish-style feta & tomatoes is between 15 and 20 minutes.
What is the total time required to make Charred Corn & Spicy Ostrich Fillet with Danish-style feta & tomatoes?
The total time required to make Charred Corn & Spicy Ostrich Fillet with Danish-style feta & tomatoes is between 20 and 25 minutes.
How many servings does Charred Corn & Spicy Ostrich Fillet provide?
4 servings
What are the main ingredients in Charred Corn & Spicy Ostrich Fillet?
Black Beans, Corn, Danish-style Feta, Free-range Ostrich Fillet, Fresh Coriander, Green Leaves, Lemon Juice, NOMU Cajun Rub, Ostrich, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Charred Corn & Spicy Ostrich Fillet?
Calories: 654, Carbs: 54 grams, Fat: grams, Protein: 51.2 grams, Sugar: 14.2 grams, Salt: 1271 grams
How do I prepare Charred Corn & Spicy Ostrich Fillet?
DINNER IS READY: In a salad bowl, make a bed of the green leaves. Scatter over the beans and corn, the tomato, and the jalapeño (to taste). Top with the ostrich pieces and drizzle over the tangy sour cream. Top with the feta and garnish with the remaining coriander. Well done, Chef! DRESSING: In a small bowl, combine the sour cream, ½ the coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. CORN & BEANS: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Fry the corn until lightly charred, 4-5 minutes (shifting occasionally). Add the beans and the remaining NOMU rub, and fry until warmed through, 2-3 minutes. Remove from the heat and season. 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 and ½ the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before cuttting into bite-sized pieces and seasoning.
What should be prepared from my kitchen to make Charred Corn & Spicy Ostrich Fillet?
Black Beans, Corn, Danish-style Feta, Free-range Ostrich Fillet, Fresh Coriander, Green Leaves, Lemon Juice, NOMU Cajun Rub, Ostrich, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
How many calories does Charred Corn & Spicy Ostrich Fillet have?
654 calories
How much fat content does Charred Corn & Spicy Ostrich Fillet have?
grams
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