Juicy free-range ostrich fillet is grilled to perfection and served with a vibrant almond-chilli pesto bursting with roasted garlic, lemon, and fresh herbs. Accompanied by a crispy kale and carrot salad with sun-dried tomatoes and corn, this dish balances bold, nutty heat with refreshing crunch for a wholesome, flavour-packed meal.
Almond-chilli Pesto & Ostrich
Almond-chilli Pesto & Ostrich
with a cripsy kale salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Carrot
- Corn on the Cob/s
- Corn On The Cobs
- Dried Oregano
- Free-range Ostrich Fillet
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Kale
- Lemon Juice
- Ostrich
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
- Blender (optional)
READY, STEADY, COOK!
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil 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).
VEGGIE MEDLEY
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale, and the unpeeled garlic clove. Roast for the remaining time. Remove from the oven and toss through the sun-dried tomatoes, and season.
SWEET CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the pan and set aside.
OREGANO-INFUSED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 oregano. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HOMEMADE PESTO
In a small bowl, combine the Almonds, the chopped mint, the garlic flesh (to taste), the chilli (to taste), the lemon juice (to taste), and a drizzle of olive oil. Alternatively, add to a blender and blend until slightly smooth and season.
WHAT A GREAT PLATE
Plate up the charred corn, and spoon over the almond-chilli pesto. Side with the sliced meat and the Kale salad. Scatter over the remaining picked mint. Enjoy!
READY, STEADY, COOK!
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil 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).
VEGGIE MEDLEY
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale, and the unpeeled garlic clove. Roast for the remaining time. Remove from the oven and toss through the sun-dried tomatoes, and season.
SWEET CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the pan and set aside.
OREGANO-INFUSED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 oregano. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HOMEMADE PESTO
In a small bowl, combine the Almonds, the chopped mint, the garlic flesh (to taste), the chilli (to taste), the lemon juice (to taste), and a drizzle of olive oil. Alternatively, add to a blender and blend until slightly smooth and season.
WHAT A GREAT PLATE
Plate up the charred corn, and spoon over the almond-chilli pesto. Side with the sliced meat and the Kale salad. Scatter over the remaining picked mint. Enjoy!
READY, STEADY, COOK!
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIE MEDLEY
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale, and the unpeeled garlic cloves. Roast for the remaining time. Remove from the oven and toss through the sun-dried tomatoes, and season.
SWEET CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the pan and set aside.
OREGANO-INFUSED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 oregano. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HOMEMADE PESTO
In a small bowl, combine the Almonds, the chopped mint, the garlic flesh (to taste), the chilli (to taste), the lemon juice (to taste), and a drizzle of olive oil. Alternatively, add to a blender and blend until slightly smooth and season.
WHAT A GREAT PLATE
Plate up the charred corn, and spoon over the almond-chilli pesto. Side with the sliced meat and the Kale salad. Scatter over the remaining picked mint. Enjoy!
READY, STEADY, COOK!
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIE MEDLEY
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale, and the unpeeled garlic cloves. Roast for the remaining time. Remove from the oven and toss through the sun-dried tomatoes, and season.
SWEET CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the pan and set aside.
OREGANO-INFUSED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. 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 oregano. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
HOMEMADE PESTO
In a small bowl, combine the Almonds, the chopped mint, the garlic flesh (to taste), the chilli (to taste), the lemon juice (to taste), and a drizzle of olive oil. Alternatively, add to a blender and blend until slightly smooth and season.
WHAT A GREAT PLATE
Plate up the charred corn, and spoon over the almond-chilli pesto. Side with the sliced meat and the Kale salad. Scatter over the remaining picked mint. Enjoy!
Frequently Asked Questions
What is the preparation time for Almond-chilli Pesto & Ostrich?
The preparation time for Almond-chilli Pesto & Ostrich with a cripsy kale salad is between 30 and 45 minutes.
What is the total time required to make Almond-chilli Pesto & Ostrich with a cripsy kale salad?
The total time required to make Almond-chilli Pesto & Ostrich with a cripsy kale salad is between 40 and 55 minutes.
How many servings does Almond-chilli Pesto & Ostrich provide?
4 servings
What are the main ingredients in Almond-chilli Pesto & Ostrich?
Almonds, Carrot, Corn on the Cob/s, Corn On The Cobs, Dried Oregano, Free-range Ostrich Fillet, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Kale, Lemon Juice, Ostrich, Sun-Dried Tomatoes
What is the nutritional information of Almond-chilli Pesto & Ostrich?
Calories: 525.5, Carbs: 54.1 grams, Fat: grams, Protein: 43.9 grams, Sugar: 24 grams, Salt: 202.4 grams
How do I prepare Almond-chilli Pesto & Ostrich?
SWEET CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove from the pan and set aside. READY, STEADY, COOK!: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil 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). WHAT A GREAT PLATE: Plate up the charred corn, and spoon over the almond-chilli pesto. Side with the sliced meat and the kale salad. Scatter over the remaining picked mint. Enjoy! OREGANO-INFUSED OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. 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 oregano. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. VEGGIE MEDLEY: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale, and the unpeeled garlic clove. Roast for the remaining time. Remove from the oven and toss through the sun-dried tomatoes, and season. HOMEMADE PESTO: In a small bowl, combine the almonds, the chopped mint, the garlic flesh (to taste), the chilli (to taste), the lemon juice (to taste), and a drizzle of olive oil. Alternatively, add to a blender and blend until slightly smooth and season.
What should be prepared from my kitchen to make Almond-chilli Pesto & Ostrich?
Almonds, Carrot, Corn on the Cob/s, Corn On The Cobs, Dried Oregano, Free-range Ostrich Fillet, Fresh Chilli, Fresh Chillies, Fresh Mint, Garlic Clove, Garlic Cloves, Kale, Lemon Juice, Ostrich, Sun-Dried Tomatoes
How many calories does Almond-chilli Pesto & Ostrich have?
525.5 calories
How much fat content does Almond-chilli Pesto & Ostrich have?
grams
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