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
Cajun Potato & Ostrich Steak
with a creamy salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
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.
How many servings does Cajun Potato & Ostrich Steak provide?
4 servings
What are the main ingredients in Cajun Potato & Ostrich Steak?
Almonds, Carrot, Creamy Mayo, Dried Cranberries, Free-range Ostrich Fillet, Fresh Chives, Fresh Coriander, NOMU Cajun Rub, NOMU Chipotle Flakes, Ostrich, Potato, Salad Leaves
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?
Almonds, Carrot, Creamy Mayo, Dried Cranberries, Free-range Ostrich Fillet, Fresh Chives, Fresh Coriander, NOMU Cajun Rub, NOMU Chipotle Flakes, Ostrich, Potato, Salad Leaves
How many calories does Cajun Potato & Ostrich Steak have?
696 calories
How much fat content does Cajun Potato & Ostrich Steak have?
grams
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