What are the main ingredients in Coffee-Rubbed Ostrich Fillet?

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

What is the nutritional information of Coffee-Rubbed Ostrich Fillet?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Coffee-Rubbed Ostrich Fillet?

IT’S THE FINISH LINE!: Plate up some roast baby potatoes and onion, top with the sliced ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique! CRISPY AS CAN BE: Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. SASSY SLAW: Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving. COFFEE-RUBBED FILLET: Pat the ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing. CHAR THE CORN: Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed rocket with a drizzle of olive oil, season, and set aside for serving.

What should be prepared from my kitchen to make Coffee-Rubbed Ostrich Fillet?

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

Coffee-Rubbed Ostrich Fillet

Light up your week with this famous flavour explosion: steak and coffee! Here, a lean ostrich fillet is basted with butter, smothered in coffee rub, and completed by crunchy baby potatoes, creamy coleslaw, and crispy onions.

Coffee-Rubbed Ostrich Fillet

with crispy baby potatoes, That Mayo garlic mayo & a zingy slaw

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Coleslaw Sauce
Corn
Crispy Onions
Free-range Ostrich Fillet
Fresh Chilli
Fresh Chillies
Fresh Coriander
Lime
Limes
NOMU Coffee Rub
Ostrich
Red Onion
Red Onions
Shredded Cabbage & Julienne Carrot
Wild Rocket

From your kitchen:

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

Serves 1

CRISPY AS CAN BE
Preheat the oven to 200°C. Rinse and halve the baby potatoes, and place on a roasting tray with the onion wedges. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the corn and fry for 3-4 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 3-4 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!

Baby Potatoes - 250g
Red Onion - 1
Shredded Cabbage & Julienne Carrot - 100g
Coleslaw Sauce - 60ml
Fresh Chilli - 1
Fresh Coriander - 3g
Lime - 1
Corn - 50g
Wild Rocket - 20g
Free-range Ostrich Fillet - 150g
NOMU Coffee Rub - 5ml
Crispy Onions - 20ml

Download the Recipe

Serves 2

CRISPY AS CAN BE
Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!

Baby Potatoes - 500g
Red Onion - 1
Shredded Cabbage & Julienne Carrot - 200g
Coleslaw Sauce - 120ml
Fresh Chilli - 1
Fresh Coriander - 5g
Lime - 1
Corn - 100g
Wild Rocket - 40g
Free-range Ostrich Fillet - 300g
NOMU Coffee Rub - 10ml
Crispy Onions - 40ml

Download the Recipe

Serves 3

CRISPY AS CAN BE
Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, drain any liquid from the corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 4-5 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!

Baby Potatoes - 500g
Red Onion - 1
Shredded Cabbage & Julienne Carrot - 200g
Coleslaw Sauce - 120ml
Fresh Chilli - 1
Fresh Coriander - 5g
Lime - 1
Corn - 100g
Wild Rocket - 40g
Free-range Ostrich Fillet - 300g
NOMU Coffee Rub - 10ml
Crispy Onions - 40ml

Download the Recipe

Serves 4

CRISPY AS CAN BE
Preheat the oven to 200°C. Place the halved baby potatoes and onion wedges on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
SASSY SLAW
Place the cabbage and carrot in a bowl and toss through ¾ of the coleslaw sauce. Mix in the sliced chilli to taste, ¾ of the chopped coriander, a squeeze of lime juice, and a pinch of zest. Season to taste and set aside for serving.
CHAR THE CORN
Place a large pan over a high heat with a drizzle of oil. When hot, drain any liquid from the corn and fry for 4-5 minutes until charred, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. Toss the rinsed rocket with a drizzle of olive oil, season, and set aside for serving.
COFFEE-RUBBED FILLET
Pat the ostrich dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry for 4-5 minutes, shifting and turning until browned all over but not cooked through. During the final minute, baste with a knob of butter and the Coffee Rub. Remove from the pan and place in the oven on the tray of veg, reserving the pan juices for serving. Roast for 5-7 minutes until cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove on completion and set aside to rest for 5 minutes before slicing.
IT’S THE FINISH LINE!
Plate up some roast baby potatoes and onion, top with the sliced ostrich, and drizzle over the pan juices to taste. Side with the saucy slaw and scatter over the corn. Sprinkle with the crispy onions, the remaining coriander, and any remaining fresh chilli to taste. Side with the rocket and the remaining coleslaw sauce for dipping. Manifique!