What are the main ingredients in Autumn Harvest Ostrich Steak at Matloha’s?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Tinfoil, Butter

What is the nutritional information of Autumn Harvest Ostrich Steak at Matloha’s?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Autumn Harvest Ostrich Steak at Matloha’s?

CRUNCHY FLAKES: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. HIP, HIP, HALFWAY!: When the veggies reach the halfway mark, toss through the rinsed thyme leaves. Return to the oven for the remaining roasting time. On completion, they should be cooked through and crisping up. THE SALADY THINGS: Place the rinsed green leaves in a bowl and toss through the balsamic vinegar, a drizzle of oil, and some seasoning. Crumble in ½ of the drained feta, toss again, and set aside for serving. READY YOUR AUTUMN VEG: Preheat the oven to 200°C. Place the butternut chunks on a tinfoil-lined roasting tray and coat in oil. Toss through the maple syrup, the cinnamon, and some seasoning – all to taste. Spread out the beetroot chunks on a separate roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Nestle in the whole, unpeeled garlic cloves and pop both trays in the hot oven to roast for 30-35 minutes. SEAR THE STEAK: Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes. Remove the roast veggies from the oven and toss together. Once the ostrich has finished resting, thinly slice and lightly season. TIME FOR NOURISHMENT: In bowls, make a bed of dressed leaves and cover in the aromatic butternut and beetroot. Top with the juicy slices of ostrich and crumble over the remaining feta. Garnish with the toasted almond flakes and the remaining orange wedges. Welcome to dinner at Matloha’s!

What should be prepared from my kitchen to make Autumn Harvest Ostrich Steak at Matloha’s?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Tinfoil, Butter

Autumn Harvest Ostrich Steak at Matloha’s

Load up on the warmth of Liziwe Matloha’s favourite autumn aromas with sizzling ostrich layering a roast of butternut caramelised in maple syrup and beetroot infused with fresh orange juice. Brought together by peppery rocket, almond flakes, and soft feta. It’s time to get cosy…

Autumn Harvest Ostrich Steak at Matloha’s

with a roast of orange-infused beetroot, cinnamon butternut & maple syrup

Hands on Time: 25 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beetroot
Butternut
Danish-style Feta
Flaked Almonds
Free-range Ostrich Steak
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Leaves
Ground Cinnamon
Maple Syrup
Orange
Oranges
Ostrich

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Tinfoil
Butter

Photo of Autumn Harvest Ostrich Steak at Matloha’s

Serves 1

READY YOUR AUTUMN VEG
Preheat the oven to 200°C. Place the butternut chunks on a tinfoil-lined roasting tray and coat in oil. Toss through the maple syrup, the cinnamon, and some seasoning – all to taste. Spread out the beetroot chunks on a separate roasting tray. Coat in oil, the juice of 1 orange wedge, and seasoning. Nestle in the whole, unpeeled garlic clove and pop both trays in the hot oven to roast for 30-35 minutes.
CRUNCHY FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
HIP, HIP, HALFWAY!
When the veggies reach the halfway mark, toss through the rinsed thyme leaves. Return to the oven for the remaining roasting time. On completion, they should be cooked through and crisping up.
THE SALADY THINGS
Place the rinsed green leaves in a bowl and toss through the balsamic vinegar, a drizzle of oil, and some seasoning. Crumble in ½ of the drained feta, toss again, and set aside for serving.
SEAR THE STEAK
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes. Remove the roast veggies from the oven and toss together. Once the ostrich has finished resting, thinly slice and lightly season.
TIME FOR NOURISHMENT
In a bowl, make a bed of dressed leaves and cover in the aromatic butternut and beetroot. Top with the juicy slices of ostrich and crumble over the remaining feta. Garnish with the toasted almond flakes and an orange wedge. Welcome to dinner at Matloha’s!

Butternut - 250g
Maple Syrup - 15ml
Ground Cinnamon - 1,25ml
Beetroot - 200g
Orange - 1
Garlic Clove - 1
Flaked Almonds - 15g
Fresh Thyme - 2g
Green Leaves - 20g
Balsamic Vinegar - 7,5ml
Danish-style Feta - 40g
Free-range Ostrich Steak - 160g

Download the Recipe

Serves 2

READY YOUR AUTUMN VEG
Preheat the oven to 200°C. Place the butternut chunks on a tinfoil-lined roasting tray and coat in oil. Toss through the maple syrup, the cinnamon, and some seasoning – all to taste. Spread out the beetroot chunks on a separate roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Nestle in the whole, unpeeled garlic cloves and pop both trays in the hot oven to roast for 30-35 minutes.
CRUNCHY FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
HIP, HIP, HALFWAY!
When the veggies reach the halfway mark, toss through the rinsed thyme leaves. Return to the oven for the remaining roasting time. On completion, they should be cooked through and crisping up.
THE SALADY THINGS
Place the rinsed green leaves in a bowl and toss through the balsamic vinegar, a drizzle of oil, and some seasoning. Crumble in ½ of the drained feta, toss again, and set aside for serving.
SEAR THE STEAK
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes. Remove the roast veggies from the oven and toss together. Once the ostrich has finished resting, thinly slice and lightly season.
TIME FOR NOURISHMENT
In bowls, make a bed of dressed leaves and cover in the aromatic butternut and beetroot. Top with the juicy slices of ostrich and crumble over the remaining feta. Garnish with the toasted almond flakes and the remaining orange wedges. Welcome to dinner at Matloha’s!

Butternut - 500g
Maple Syrup - 30ml
Ground Cinnamon - 2,5ml
Beetroot - 400g
Orange - 1
Garlic Cloves - 2
Flaked Almonds - 30g
Fresh Thyme - 4g
Green Leaves - 40g
Balsamic Vinegar - 15ml
Danish-style Feta - 80g
Free-range Ostrich Steak - 320g

Download the Recipe

Serves 3

READY YOUR AUTUMN VEG
Preheat the oven to 200°C. Place the butternut chunks on a tinfoil-lined roasting tray and coat in oil. Toss through the maple syrup, the cinnamon, and some seasoning – all to taste. Spread out the beetroot chunks on a separate roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Nestle in the whole, unpeeled garlic cloves and pop both trays in the hot oven to roast for 30-35 minutes.
CRUNCHY FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
HIP, HIP, HALFWAY!
When the veggies reach the halfway mark, toss through the rinsed thyme leaves. Return to the oven for the remaining roasting time. On completion, they should be cooked through and crisping up.
THE SALADY THINGS
Place the rinsed green leaves in a bowl and toss through the balsamic vinegar, a drizzle of oil, and some seasoning. Crumble in ½ of the drained feta, toss again, and set aside for serving.
SEAR THE STEAK
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes. Remove the roast veggies from the oven and toss together. Once the ostrich has finished resting, thinly slice and lightly season.
TIME FOR NOURISHMENT
In bowls, make a bed of dressed leaves and cover in the aromatic butternut and beetroot. Top with the juicy slices of ostrich and crumble over the remaining feta. Garnish with the toasted almond flakes and the remaining orange wedges. Welcome to dinner at Matloha’s!

Free-range Ostrich Steak - 320g
Beetroot - 400g
Orange - 1
Garlic Cloves - 2
Fresh Thyme - 4g
Butternut - 500g
Maple Syrup - 30ml
Ground Cinnamon - 2,5ml
Flaked Almonds - 30g
Danish-style Feta - 80g
Balsamic Vinegar - 15ml
Green Leaves - 40g

Download the Recipe

Serves 4

READY YOUR AUTUMN VEG
Preheat the oven to 200°C. Place the butternut chunks on a tinfoil-lined roasting tray and coat in oil. Toss through the maple syrup, the cinnamon, and some seasoning – all to taste. Spread out the beetroot chunks on a separate roasting tray. Coat in oil, the juice of 4 orange wedges, and seasoning. Nestle in the whole, unpeeled garlic cloves and pop both trays in the hot oven to roast for 35-40 minutes.
CRUNCHY FLAKES
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
HIP, HIP, HALFWAY!
When the veggies reach the halfway mark, toss through the rinsed thyme leaves. Return to the oven for the remaining roasting time. On completion, they should be cooked through and crisping up.
THE SALADY THINGS
Place the rinsed green leaves in a bowl and toss through the balsamic vinegar, a drizzle of oil, and some seasoning. Crumble in ½ of the drained feta, toss again, and set aside for serving.
SEAR THE STEAK
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes. Remove the roast veggies from the oven and toss together. Once the ostrich has finished resting, thinly slice and lightly season.
TIME FOR NOURISHMENT
In bowls, make a bed of dressed leaves and cover in the aromatic butternut and beetroot. Top with the juicy slices of ostrich and crumble over the remaining feta. Garnish with the toasted almond flakes and the remaining orange wedges. Welcome to dinner at Matloha’s!