What are the main ingredients in Braised Ostrich & Fig Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Braised Ostrich & Fig Salad

Name: Braised Ostrich & Fig Salad
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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

with butter beans & Italian-style hard cheese

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Kale - 40g
Free-range Ostrich Chunks - 150g
Onion - 1
Spice Mix - 5ml
Garlic Clove - 1
Fresh Ginger - 10g
Tomato Passata - 200ml
Butter Beans - 120g
Fresh Parsley - 3g
Lemon - 1
Dried Figs - 50g
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 2

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!

Kale - 80g
Free-range Ostrich Chunks - 300g
Onion - 1
Spice Mix - 10ml
Garlic Clove - 1
Fresh Ginger - 20g
Tomato Passata - 400ml
Butter Beans - 240g
Fresh Parsley - 5g
Lemon - 1
Dried Figs - 100g
Italian-style Hard Cheese - 40g

Download the Recipe

Serves 3

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!

Kale - 120g
Free-range Ostrich Chunks - 450g
Onions - 2
Spice Mix - 15ml
Garlic Cloves - 2
Fresh Ginger - 30g
Tomato Passata - 600ml
Butter Beans - 360g
Fresh Parsley - 8g
Lemon - 1
Dried Figs - 150g
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 4

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!