What is the preparation time for Cajun Potato & Ostrich Steak?

The preparation time for Cajun Potato & Ostrich Steak with a creamy salad is between 25 and 30 minutes.

What is the total time required to make Cajun Potato & Ostrich Steak with a creamy salad?

The total time required to make Cajun Potato & Ostrich Steak with a creamy salad is between 30 and 35 minutes.

What are the main ingredients in Cajun Potato & Ostrich Steak?

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

What is the nutritional information of Cajun Potato & Ostrich Steak?

Calories: 696, Carbs: 74 grams, Fat: grams, Protein: 43.3 grams, Sugar: 14.2 grams, Salt: 804 grams

How do I prepare Cajun Potato & Ostrich Steak?

CAJUN CUISINE: Plate up the cajun roasted potatoes. Side with the ostrich slices and the creamy salad. Sprinkle over the remaining cranberries, the toasted almonds, and the remaining coriander. Dig in, Chef! SEEK OUT THE STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. COMBINE TO MAKE IT SHINE: In a bowl, combine the shredded leaves, the sliced chives, the creamy mayo, ½ the chopped coriander, ½ the chopped cranberries, the carrot ribbons, the chipotle flakes (to taste), and seasoning. CRACK ON WITH THE CRANBERRIES: While the potato is roasting, roughly chop the dried cranberries. Rinse and roughly chop the coriander. Rinse, trim, and peel the carrot into ribbons. Rinse and finely slice the chives. Rinse and finely shred the salad leaves. ALL OF THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CAJUN POTATOES: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Cajun Potato & Ostrich Steak?

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

Cajun Potato & Ostrich Steak

Name: Cajun Potato & Ostrich Steak
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Here’s a tongue twister for you, Chef! Cajun spices. Creamy salad. Carrot ribbons. With cranberries, coriander & chipotle flakes! But don’t worry – it will all be a taste sensation. Everything comes together to make the juicy ostrich steak sing with flavour while the roasted potatoes shine.

Cajun Potato & Ostrich Steak

with a creamy salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Carrot
Creamy Mayo
Dried Cranberries
Free-range Ostrich Fillet
Fresh Chives
Fresh Coriander
NOMU Cajun Rub
NOMU Chipotle Flakes
Ostrich
Potato
Salad Leaves

From your kitchen:

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

Serves 1

CAJUN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRACK ON WITH THE CRANBERRIES
While the potato is roasting, roughly chop the dried cranberries. Rinse and roughly chop the coriander. Rinse, trim, and peel the carrot into ribbons. Rinse and finely slice the chives. Rinse and finely shred the salad leaves.
COMBINE TO MAKE IT SHINE
In a bowl, combine the shredded leaves, the sliced chives, the creamy mayo, ½ the chopped coriander, ½ the chopped cranberries, the carrot ribbons, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted potatoes. Side with the ostrich slices and the creamy salad. Sprinkle over the remaining cranberries, the toasted almonds, and the remaining coriander. Dig in, Chef!

Potato - 200g
NOMU Cajun Rub - 10ml
Almonds - 10g
Dried Cranberries - 5g
Fresh Coriander - 3g
Carrot - 120g
Fresh Chives - 3g
Salad Leaves - 20g
Creamy Mayo - 60ml
NOMU Chipotle Flakes - 2,5ml
Free-range Ostrich Fillet - 150g

Download the Recipe

Serves 2

CAJUN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRACK ON WITH THE CRANBERRIES
While the potato is roasting, roughly chop the dried cranberries. Rinse and roughly chop the coriander. Rinse, trim, and peel the carrot into ribbons. Rinse and finely slice the chives. Rinse and finely shred the salad leaves.
COMBINE TO MAKE IT SHINE
In a bowl, combine the shredded leaves, the sliced chives, the creamy mayo, ½ the chopped coriander, ½ the chopped cranberries, the carrot ribbons, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted potatoes. Side with the ostrich slices and the creamy salad. Sprinkle over the remaining cranberries, the toasted almonds, and the remaining coriander. Dig in, Chef!

Potato - 400g
NOMU Cajun Rub - 20ml
Almonds - 20g
Dried Cranberries - 10g
Fresh Coriander - 5g
Carrot - 120g
Fresh Chives - 5g
Salad Leaves - 40g
Creamy Mayo - 120ml
NOMU Chipotle Flakes - 5ml
Free-range Ostrich Fillet - 300g

Download the Recipe

Serves 3

CAJUN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRACK ON WITH THE CRANBERRIES
While the potato is roasting, roughly chop the dried cranberries. Rinse and roughly chop the coriander. Rinse, trim, and peel the carrot into ribbons. Rinse and finely slice the chives. Rinse and finely shred the salad leaves.
COMBINE TO MAKE IT SHINE
In a bowl, combine the shredded leaves, the sliced chives, the creamy mayo, ½ the chopped coriander, ½ the chopped cranberries, the carrot ribbons, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted potatoes. Side with the ostrich slices and the creamy salad. Sprinkle over the remaining cranberries, the toasted almonds, and the remaining coriander. Dig in, Chef!

Potato - 600g
NOMU Cajun Rub - 30ml
Almonds - 30g
Dried Cranberries - 15g
Fresh Coriander - 8g
Carrot - 240g
Fresh Chives - 8g
Salad Leaves - 60g
Creamy Mayo - 180ml
NOMU Chipotle Flakes - 7,5ml
Free-range Ostrich Fillet - 450g

Download the Recipe

Serves 4

CAJUN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALL OF THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRACK ON WITH THE CRANBERRIES
While the potato is roasting, roughly chop the dried cranberries. Rinse and roughly chop the coriander. Rinse, trim, and peel the carrot into ribbons. Rinse and finely slice the chives. Rinse and finely shred the salad leaves.
COMBINE TO MAKE IT SHINE
In a bowl, combine the shredded leaves, the sliced chives, the creamy mayo, ½ the chopped coriander, ½ the chopped cranberries, the carrot ribbons, the chipotle flakes (to taste), and seasoning.
SEEK OUT THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CAJUN CUISINE
Plate up the cajun roasted potatoes. Side with the ostrich slices and the creamy salad. Sprinkle over the remaining cranberries, the toasted almonds, and the remaining coriander. Dig in, Chef!