Tender, butter-basted ostrich steak slices are served atop a bed of loaded bulgur wheat dotted with crispy lentils & piquanté peppers. The dish is finished off with a zesty mustard vinaigrette and more crispy lentils. Who said simple can’t be fancy, Chef?
Ostrich & Bulgur Wheat
Ostrich & Bulgur Wheat
with crispy lentils & a mustard vinaigrette
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Bulgur Wheat
- Free-range Ostrich Steak
- Mustard Vinaigrette
- NOMU Italian Rub
- Ostrich
- Piquanté Peppers
- Salad Leaves
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml[300ml]|#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.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 5ml [10ml]|#7DA0D7 of sweetener, 20ml [40ml]|#7DA0D7 of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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 the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the salad leaves, the peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the Ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 75ml
Tinned Lentils - 60g
Mustard Vinaigrette - 30ml
Free-range Ostrich Steak - 160g
NOMU Italian Rub - 5ml
Salad Leaves - 20g
Piquanté Peppers - 20g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#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.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 5ml [10ml]|#7DA0D7 of sweetener, 20ml [40ml]|#7DA0D7 of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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 the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the salad leaves, the peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the Ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 150ml
Tinned Lentils - 120g
Mustard Vinaigrette - 60ml
Free-range Ostrich Steak - 320g
NOMU Italian Rub - 10ml
Salad Leaves - 40g
Piquanté Peppers - 40g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#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.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 15ml [20ml]|#7DA0D7 of sweetener, 60ml [80ml]|#7DA0D7 of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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 the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the salad leaves, the peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the Ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 225ml
Tinned Lentils - 180g
Mustard Vinaigrette - 90ml
Free-range Ostrich Steak - 480g
NOMU Italian Rub - 15ml
Salad Leaves - 60g
Piquanté Peppers - 60g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#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.
CRISPY LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.
DO THE DRESSING
In a small bowl, combine the mustard vinaigrette with 15ml [20ml]|#7DA0D7 of sweetener, 60ml [80ml]|#7DA0D7 of olive oil, and seasoning.
BASTE THE STEAK
Return the pan to 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 the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
LOADED BULGUR
To the pot of bulgur wheat, mix through the salad leaves, the peppers, ½ the crispy lentils, and seasoning.
GRAB THE PLATES
Serve up a bed of the loaded bulgur wheat and top with the Ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in!
Bulgur Wheat - 300ml
Tinned Lentils - 240g
Mustard Vinaigrette - 120ml
Free-range Ostrich Steak - 640g
NOMU Italian Rub - 20ml
Salad Leaves - 80g
Piquanté Peppers - 80g
Frequently Asked Questions
What is the preparation time for Ostrich & Bulgur Wheat?
The preparation time for Ostrich & Bulgur Wheat with crispy lentils & a mustard vinaigrette is between 15 and 35 minutes.
What is the total time required to make Ostrich & Bulgur Wheat with crispy lentils & a mustard vinaigrette?
The total time required to make Ostrich & Bulgur Wheat with crispy lentils & a mustard vinaigrette is between 20 and 40 minutes.
How many servings does Ostrich & Bulgur Wheat provide?
4 servings
What are the main ingredients in Ostrich & Bulgur Wheat?
Bulgur Wheat, Free-range Ostrich Steak, Mustard Vinaigrette, NOMU Italian Rub, Ostrich, Piquanté Peppers, Salad Leaves, Tinned Lentils
What is the nutritional information of Ostrich & Bulgur Wheat?
Calories: 609, Carbs: 85 grams, Fat: grams, Protein: 54.2 grams, Sugar: 10 grams, Salt: 834 grams
How do I prepare Ostrich & Bulgur Wheat?
BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#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. GRAB THE PLATES: Serve up a bed of the loaded bulgur wheat and top with the ostrich slices. Drizzle over any reserved pan juices and the mustard vinaigrette. Scatter over the remaining crispy lentils and dig in! LOADED BULGUR: To the pot of bulgur wheat, mix through the salad leaves, the peppers, ½ the crispy lentils, and seasoning. BASTE THE STEAK: Return the pan to 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 the NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning. DO THE DRESSING: In a small bowl, combine the mustard vinaigrette with 5ml [10ml]|#7DA0D7 of sweetener, 20ml [40ml]|#7DA0D7 of olive oil, and seasoning. CRISPY LENTILS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
What should be prepared from my kitchen to make Ostrich & Bulgur Wheat?
Bulgur Wheat, Free-range Ostrich Steak, Mustard Vinaigrette, NOMU Italian Rub, Ostrich, Piquanté Peppers, Salad Leaves, Tinned Lentils
How many calories does Ostrich & Bulgur Wheat have?
609 calories
How much fat content does Ostrich & Bulgur Wheat have?
grams
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