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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Autumn Harvest Ostrich Steak at Matloha’s?
The preparation time for Autumn Harvest Ostrich Steak at Matloha’s with a roast of orange-infused beetroot, cinnamon butternut & maple syrup is between 25 and 35 minutes.
What is the total time required to make Autumn Harvest Ostrich Steak at Matloha’s with a roast of orange-infused beetroot, cinnamon butternut & maple syrup?
The total time required to make Autumn Harvest Ostrich Steak at Matloha’s with a roast of orange-infused beetroot, cinnamon butternut & maple syrup is between 40 and 55 minutes.
How many servings does Autumn Harvest Ostrich Steak at Matloha’s provide?
4 servings
What are the main ingredients in Autumn Harvest Ostrich Steak at Matloha’s?
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
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?
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
How many calories does Autumn Harvest Ostrich Steak at Matloha’s have?
calories
How much fat content does Autumn Harvest Ostrich Steak at Matloha’s have?
grams
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