Get your Chef’s hat on and prepare your palate for something new, because today we’re making Cantonese-inspired cuisine with a South African twist. Hoisin-coated ostrich chunks accompany roasted beetroot pieces and a patty pan & onion medley. Finished off with toasted sunflower seeds.
Hoisin Ostrich & Roast Beetroot
Hoisin Ostrich & Roast Beetroot
with seasonal greens & beetroot
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beetroot Chunks
- Free-range Ostrich Chunks
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Hoisin & Sesame Sauce
- Kewpie Mayo
- Onion
- Onions
- Ostrich
- Patty Pans
- Pickled Ginger
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the hoisin and sesame sauce, the chilli (to taste), the garlic, the chopped ginger, and 10ml [20ml]|#7DA0D7 of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. Fry the Onion, 3-4 minutes (shifting occasionally). Add the patty pans and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
Place a clean 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the sesame-hoisin sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
TIME TO EAT!
Serve the juicy Ostrich pieces and drizzle with any pan juices. Drizzle over the mayo, topped with the remaining pickled ginger. Make a bed of the salad leaves, topped with the flavoursome patty pans and onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the hoisin and sesame sauce, the chilli (to taste), the garlic, the chopped ginger, and 10ml [20ml]|#7DA0D7 of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. Fry the Onion, 3-4 minutes (shifting occasionally). Add the patty pans and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
Place a clean 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the sesame-hoisin sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
TIME TO EAT!
Serve the juicy Ostrich pieces and drizzle with any pan juices. Drizzle over the mayo, topped with the remaining pickled ginger. Make a bed of the salad leaves, topped with the flavoursome patty pans and onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-45 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the hoisin and sesame sauce, the chilli (to taste), the garlic, the chopped ginger, and 30ml [40ml]|#7DA0D7 of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. Fry the Onion, 4-5 minutes (shifting occasionally). Add the patty pans and fry until slightly softened, 4-5 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
Place a clean 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the sesame-hoisin sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
TIME TO EAT!
Serve the juicy Ostrich pieces and drizzle with any pan juices. Drizzle over the mayo, topped with the remaining pickled ginger. Make a bed of the salad leaves, topped with the flavoursome patty pans and onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-45 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the hoisin and sesame sauce, the chilli (to taste), the garlic, the chopped ginger, and 30ml [40ml]|#7DA0D7 of water. Set aside.
THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. Fry the Onion, 4-5 minutes (shifting occasionally). Add the patty pans and fry until slightly softened, 4-5 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
Place a clean 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the sesame-hoisin sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
TIME TO EAT!
Serve the juicy Ostrich pieces and drizzle with any pan juices. Drizzle over the mayo, topped with the remaining pickled ginger. Make a bed of the salad leaves, topped with the flavoursome patty pans and onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!
Frequently Asked Questions
What is the preparation time for Hoisin Ostrich & Roast Beetroot?
The preparation time for Hoisin Ostrich & Roast Beetroot with seasonal greens & beetroot is between 20 and 35 minutes.
What is the total time required to make Hoisin Ostrich & Roast Beetroot with seasonal greens & beetroot?
The total time required to make Hoisin Ostrich & Roast Beetroot with seasonal greens & beetroot is between 45 and 60 minutes.
How many servings does Hoisin Ostrich & Roast Beetroot provide?
4 servings
What are the main ingredients in Hoisin Ostrich & Roast Beetroot?
Beetroot Chunks, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Hoisin & Sesame Sauce, Kewpie Mayo, Onion, Onions, Ostrich, Patty Pans, Pickled Ginger, Sunflower Seeds
What is the nutritional information of Hoisin Ostrich & Roast Beetroot?
Calories: 793.9, Carbs: 52.3 grams, Fat: grams, Protein: 41.6 grams, Sugar: 28.8 grams, Salt: 1410.3 grams
How do I prepare Hoisin Ostrich & Roast Beetroot?
FLAVOUR!: In a bowl, combine the hoisin and sesame sauce, the chilli (to taste), the garlic, the chopped ginger, and 10ml [20ml]|#7DA0D7 of water. Set aside. SIZZLIN’ STEAKS: Place a clean 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the sesame-hoisin sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside. GORGEOUS GREENS: Return the pan to medium heat with a drizzle of oil. Fry the onion, 3-4 minutes (shifting occasionally). Add the patty pans and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside. THE SUNNY SIDE OF THE SEED: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO EAT!: Serve the juicy ostrich pieces and drizzle with any pan juices. Drizzle over the mayo, topped with the remaining pickled ginger. Make a bed of the salad leaves, topped with the flavoursome patty pans and onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in! GET READY TO ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Hoisin Ostrich & Roast Beetroot?
Beetroot Chunks, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Hoisin & Sesame Sauce, Kewpie Mayo, Onion, Onions, Ostrich, Patty Pans, Pickled Ginger, Sunflower Seeds
How many calories does Hoisin Ostrich & Roast Beetroot have?
793.9 calories
How much fat content does Hoisin Ostrich & Roast Beetroot have?
grams
Woolies Products in this dish
