Tender ostrich steak is pan-seared and basted in butter & NOMU Italian rub, served alongside vibrant, golden-roasted carrots topped with tangy cheese shavings. This is all plated beautifully with a smooth, creamy pea purée flavoured with fresh herbs, garlic, and lemon. Finish with crunchy toasted almonds for a truly sophisticated & elegant dinner, Chef!
Serving guide
Choose your portion size.
BRIGHT CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUCCULENT STEAK
When the roast has 5-10 minutes to go, return the pan to medium-high heat with a drizzle of oil. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Pea PUREE
Rinse and roughly chop the mixed herbs. Place a small pot over medium heat with a knob of butter, a drizzle of oil, and Garlic. Fry the garlic until fragrant, 30-60 seconds. Add the peas and the cream, and simmer until slightly reduced and the peas are warmed through, 2-4 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), ½ the mixed herbs, and seasoning. Pulse until a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the cream, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and scatter the cheese shavings over the carrot. Serve alongside the steak slices, sprinkle over the nuts, and garnish with a sprinkle of the remaining mixed herbs. Cheers, Chef!
BRIGHT CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUCCULENT STEAK
When the roast has 5-10 minutes to go, return the pan to medium-high heat with a drizzle of oil. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Pea PUREE
Rinse and roughly chop the mixed herbs. Place a small pot over medium heat with a knob of butter, a drizzle of oil, and Garlic. Fry the garlic until fragrant, 30-60 seconds. Add the peas and the cream, and simmer until slightly reduced and the peas are warmed through, 2-4 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), ½ the mixed herbs, and seasoning. Pulse until a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the cream, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and scatter the cheese shavings over the carrot. Serve alongside the steak slices, sprinkle over the nuts, and garnish with a sprinkle of the remaining mixed herbs. Cheers, Chef!
BRIGHT CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUCCULENT STEAK
When the roast has 5-10 minutes to go, return the pan to medium-high heat with a drizzle of oil. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Pea PUREE
Rinse and roughly chop the mixed herbs. Place a small pot over medium heat with a knob of butter, a drizzle of oil, and Garlic. Fry the garlic until fragrant, 30-60 seconds. Add the peas and the cream, and simmer until slightly reduced and the peas are warmed through, 2-4 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), ½ the mixed herbs, and seasoning. Pulse until a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the cream, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and scatter the cheese shavings over the carrot. Serve alongside the steak slices, sprinkle over the nuts, and garnish with a sprinkle of the remaining mixed herbs. Cheers, Chef!
BRIGHT CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SUCCULENT STEAK
When the roast has 5-10 minutes to go, return the pan to medium-high heat with a drizzle of oil. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
Pea PUREE
Rinse and roughly chop the mixed herbs. Place a small pot over medium heat with a knob of butter, a drizzle of oil, and Garlic. Fry the garlic until fragrant, 30-60 seconds. Add the peas and the cream, and simmer until slightly reduced and the peas are warmed through, 2-4 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), ½ the mixed herbs, and seasoning. Pulse until a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the cream, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the Pea purée on a plate, side with the roasted Carrot and scatter the cheese shavings over the carrot. Serve alongside the steak slices, sprinkle over the nuts, and garnish with a sprinkle of the remaining mixed herbs. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R269.23
for 4 servings · R67.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Italian-style Hard Cheese needs 160 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 62% of packR43.07
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Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 320 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 43% of packR18.34
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich & Pea Purée?
The preparation time for Ostrich & Pea Purée with roasted carrot & almonds is between 25 and 45 minutes.
What is the total time required to make Ostrich & Pea Purée with roasted carrot & almonds?
The total time required to make Ostrich & Pea Purée with roasted carrot & almonds is between 40 and 60 minutes.
How many servings does Ostrich & Pea Purée provide?
4 servings
What are the main ingredients in Ostrich & Pea Purée?
Almonds, Carrot, Cream, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Herbs, NOMU Italian Rub, Ostrich, Ostrich Steak, Pea
What is the nutritional information of Ostrich & Pea Purée?
Calories: 797, Carbs: 46.8 grams, Fat: grams, Protein: 58.6 grams, Sugar: 20.9 grams, Salt: 788 grams
How do I prepare Ostrich & Pea Purée?
DINNER TIME: Smear the pea purée on a plate, side with the roasted carrot and scatter the cheese shavings over the carrot. Serve alongside the steak slices, sprinkle over the nuts, and garnish with a sprinkle of the remaining mixed herbs. Cheers, Chef! PEA PUREE: Rinse and roughly chop the mixed herbs. Place a small pot over medium heat with a knob of butter, a drizzle of oil, and garlic. Fry the garlic until fragrant, 30-60 seconds. Add the peas and the cream, and simmer until slightly reduced and the peas are warmed through, 2-4 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), ½ the mixed herbs, and seasoning. Pulse until a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the cream, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. SUCCULENT STEAK: When the roast has 5-10 minutes to go, return the pan to medium-high heat with a drizzle of oil. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BRIGHT CARROTS: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Ostrich & Pea Purée?
Almonds, Carrot, Cream, Garlic, Grated Italian-style Hard Cheese, Lemon Juice, Mixed Herbs, NOMU Italian Rub, Ostrich, Ostrich Steak, Pea
How many calories does Ostrich & Pea Purée have?
797 calories
How much fat content does Ostrich & Pea Purée have?
grams