What are the main ingredients in Creamy Peppercorn Ostrich?

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

What is the nutritional information of Creamy Peppercorn Ostrich?

Calories: 701, Carbs: 57 grams, Fat: grams, Protein: 44.9 grams, Sugar: 22.8 grams, Salt: 996 grams

How do I prepare Creamy Peppercorn Ostrich?

ROASTY ‘TATOES: Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. ET VOILÀ!: Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics! PREP STEP: Boil the kettle. Place the cab sauv vinegar and 2 tbsps of olive oil in a bowl. Mix in 2 tsps of a sweetener of choice until mostly dissolved. Dilute the stock with 80ml of boiling water. Set the dressing and stock aside. SAUCE & SALAD: Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste. JUICY STEAK: When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices. POPPIN’ SEEDS!: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.

What should be prepared from my kitchen to make Creamy Peppercorn Ostrich?

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

Creamy Peppercorn Ostrich

There’s nothing quite like a sizzling, flavoursome steak with a crème fraîche and cracked black pepper sauce to get you feeling invigorated. This timeless classic is served with roasted sweet potato wedges and a leafy pea salad, all topped with popping pumpkin seeds.

Creamy Peppercorn Ostrich

with sweet potato wedges & pea salad

Hands on Time: 10 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Black Pepper
Creme Fraiche
Fresh Rosemary
Garlic Clove
Garlic Cloves
Ostrich
Ostrich Steak
Peas
Pumpkin Seeds
Salad Leaves
Sweet Potato
Willow Creek Cabernet Sauvignon Vinegar

From your kitchen:

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

Serves 1

ROASTY 'TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 1 tbsp of olive oil in a bowl. Mix in 1 tsp of a sweetener of choice until mostly dissolved. Dilute the stock with 60ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 2-3 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!

Sweet Potato - 250g
Fresh Rosemary - 3g
Pumpkin Seeds - 15g
Willow Creek Cabernet Sauvignon Vinegar - 1 sachet
Beef Stock - 5ml
Ostrich Steak - 160g
Garlic Clove - 1
Black Pepper - 5ml
Crème Fraîche - 30ml
Salad Leaves - 20g
Peas - 50g

Download the Recipe

Serves 2

ROASTY ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 2 tbsps of olive oil in a bowl. Mix in 2 tsps of a sweetener of choice until mostly dissolved. Dilute the stock with 80ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!

Sweet Potato - 500g
Fresh Rosemary - 5g
Pumpkin Seeds - 30g
Willow Creek Cabernet Sauvignon Vinegar - 1 sachet
Beef Stock - 10ml
Ostrich Steak - 320g
Garlic Cloves - 2
Black Pepper - 10ml
Crème Fraîche - 60ml
Salad Leaves - 40g
Peas - 100g

Download the Recipe

Serves 3

ROASTY ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed rosemary on a roasting tray. Coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 3 tbsps of olive oil in a bowl. Mix in 3 tsps of a sweetener of choice until mostly dissolved. Dilute the stock with 100ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 4-5 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!

Sweet Potato - 750g
Fresh Rosemary - 8g
Pumpkin Seeds - 45g
Willow Creek Cabernet Sauvignon Vinegar - 2 sachets
Beef Stock - 15ml
Ostrich Steak - 480g
Garlic Cloves - 3
Black Pepper - 15ml
Crème Fraîche - 85ml
Salad Leaves - 60g
Peas - 150g

Download the Recipe

Serves 4

ROASTY ‘TATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges, and the rinsed rosemary on a roasting tray. Coat in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
POPPIN’ SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
PREP STEP
Boil the kettle. Place the cab sauv vinegar and 4 tbsps of olive oil in a bowl. Mix in 4 tbsp of a sweetener of choice until mostly dissolved. Dilute the stock with 120ml of boiling water. Set the dressing and stock aside.
JUICY STEAK
When the sweet potato wedges reach the halfway mark, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
SAUCE & SALAD
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed black pepper for 30-60 seconds until fragrant. Stir in the diluted stock and simmer for 5-6 minutes until slightly reduced. Remove from the heat, whisk in the crème fraîche, and season to taste. Toss the rinsed salad leaves and peas together with the dressing to taste.
ET VOILÀ!
Dish up the juicy slices of steak and drizzle over the creamy black pepper sauce. Place the roast sweet potato wedges and the dressed salad on the side. Sprinkle over the toasted pumpkin seeds. You just can’t beat the classics!