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 mint. Best enjoyed paired with the recommended Neil Ellis wine.
Neil Ellis’s Ostrich & Sultana Butter
Neil Ellis’s Ostrich & Sultana Butter
with bulgur wheat & fresh mint
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bulgur Wheat
- Corn
- Cucumber
- Free-range Ostrich Steak
- Fresh Mint
- Golden Sultanas
- Lemon Juice
- Mixed Nuts
- NOMU One For All Rub
- Ostrich
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
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 mint, and ½ the lemon juice.
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 remaining lemon juice. 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 mint.
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 mint, and ½ the lemon juice.
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 remaining lemon juice. 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 mint.
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 mint, and ½ the lemon juice.
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 remaining lemon juice. 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 mint.
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 mint, and ½ the lemon juice.
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 remaining lemon juice. 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 mint.
Frequently Asked Questions
What is the preparation time for Neil Ellis’s Ostrich & Sultana Butter?
The preparation time for Neil Ellis’s Ostrich & Sultana Butter with bulgur wheat & fresh mint is between 20 and 25 minutes.
What is the total time required to make Neil Ellis’s Ostrich & Sultana Butter with bulgur wheat & fresh mint?
The total time required to make Neil Ellis’s Ostrich & Sultana Butter with bulgur wheat & fresh mint is between 20 and 25 minutes.
How many servings does Neil Ellis’s Ostrich & Sultana Butter provide?
4 servings
What are the main ingredients in Neil Ellis’s Ostrich & Sultana Butter?
Bulgur Wheat, Corn, Cucumber, Free-range Ostrich Steak, Fresh Mint, Golden Sultanas, Lemon Juice, Mixed Nuts, NOMU One For All Rub, Ostrich, Spring Onion/s, Spring Onions
What is the nutritional information of Neil Ellis’s Ostrich & Sultana Butter?
Calories: 828.8, Carbs: 100.9 grams, Fat: grams, Protein: 52.8 grams, Sugar: 18 grams, Salt: 222.2 grams
How do I prepare Neil Ellis’s Ostrich & Sultana Butter?
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 mint, and ½ the lemon juice. 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 remaining lemon juice. 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 mint.
What should be prepared from my kitchen to make Neil Ellis’s Ostrich & Sultana Butter?
Bulgur Wheat, Corn, Cucumber, Free-range Ostrich Steak, Fresh Mint, Golden Sultanas, Lemon Juice, Mixed Nuts, NOMU One For All Rub, Ostrich, Spring Onion/s, Spring Onions
How many calories does Neil Ellis’s Ostrich & Sultana Butter have?
828.8 calories
How much fat content does Neil Ellis’s Ostrich & Sultana Butter have?
grams
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