Prepare to cook the dreamiest of dinners, Chef! Ostrich chunks are browned and gently simmered in a fragrant mix of star anise, cumin, allspice, cardamom pods, and tomato passata. Accompanied by parsley-laced butter beans and a dried fig & hard cheese ribbon salad.
Braised Ostrich & Fig Salad
Braised Ostrich & Fig Salad
with butter beans & Italian-style hard cheese
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Dried Figs
- Free-range Ostrich Chunks
- Fresh Ginger
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Kale
- Lemon
- Onion
- Onions
- Ostrich
- Spice Mix
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 150ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
PARSLEY BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped parsley, the juice of 2 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 300ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
PARSLEY BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped parsley, the juice of 2 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Add the diced onions and fry until soft, 4-5 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 450ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
PARSLEY BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped parsley, the juice of 2 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Add the diced onions and fry until soft, 4-5 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 600ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
PARSLEY BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped parsley, the juice of 2 Lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Braised Ostrich & Fig Salad?
The preparation time for Braised Ostrich & Fig Salad with butter beans & Italian-style hard cheese is between 20 and 40 minutes.
What is the total time required to make Braised Ostrich & Fig Salad with butter beans & Italian-style hard cheese?
The total time required to make Braised Ostrich & Fig Salad with butter beans & Italian-style hard cheese is between 40 and 55 minutes.
How many servings does Braised Ostrich & Fig Salad provide?
4 servings
What are the main ingredients in Braised Ostrich & Fig Salad?
Butter Beans, Dried Figs, Free-range Ostrich Chunks, Fresh Ginger, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Kale, Lemon, Onion, Onions, Ostrich, Spice Mix, Tomato Passata
What is the nutritional information of Braised Ostrich & Fig Salad?
Calories: 784, Carbs: 100 grams, Fat: grams, Protein: 53.6 grams, Sugar: 45.7 grams, Salt: 742 grams
How do I prepare Braised Ostrich & Fig Salad?
BROWN THE OSTRICH: Pat the ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 300ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally). SAUTE THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover. PARSLEY BUTTER BEANS: While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped parsley, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside. BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!: Spoon the butter beans & parsley onto a dish. Top with the braised ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef! ADD THE SWEETNESS: When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover. SIMPLY STUNNING SALAD: In a bowl, combine the wilted kale, the juice of the remaining lemon wedges, the remaining figs and the cheese ribbons.
What should be prepared from my kitchen to make Braised Ostrich & Fig Salad?
Butter Beans, Dried Figs, Free-range Ostrich Chunks, Fresh Ginger, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Kale, Lemon, Onion, Onions, Ostrich, Spice Mix, Tomato Passata
How many calories does Braised Ostrich & Fig Salad have?
784 calories
How much fat content does Braised Ostrich & Fig Salad have?
grams
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