What are the main ingredients in East & West Ostrich Steak?

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

What is the nutritional information of East & West Ostrich Steak?

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

How do I prepare East & West Ostrich Steak?

TOSS IT ALL TOGETHER: Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch! A FUSION FLAVOUR BURST: Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef! MIX UP YOUR DRESSING: Place the hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. SIZZLING STEAK: Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning 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 steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. FRAGRANT BULGUR: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.

What should be prepared from my kitchen to make East & West Ostrich Steak?

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

East & West Ostrich Steak

Mexico meets Morocco! They hit it off. They collaborate to create this fusion of complementary tastes – dates, pickled peppers, parsley, and spices – all revolving around succulent slices of ostrich.

East & West Ostrich Steak

with a Mexican spice basting & a Moroccan-style bulgur salad

Hands on Time: 30 - 40 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Bulgur Wheat
Fresh Parsley
Hummus
Lemon
NOMU Mexican Spice Blend
NOMU Moroccan Rub
Onion
Ostrich
Ostrich Steak
Pickled Bell Peppers
Pitted Dates

From your kitchen:

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

Serves 1

FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 200ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 1 lemon wedge and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning 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) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!

Onion - 1
NOMU Moroccan Rub - 7.5ml
Bulgur Wheat - 75ml
Hummus - 50ml
Fresh Parsley - 4g
Lemon - 1
Ostrich Steak - 160g
NOMU Mexican Spice Blend - 7.5ml
Pickled Bell Peppers - 50g
Pitted Dates - 20g
Baby Spinach - 20g

Download the Recipe

Serves 2

FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning 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 steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!

Onion - 1
NOMU Moroccan Rub - 15ml
Bulgur Wheat - 150ml
Hummus - 100ml
Fresh Parsley - 8g
Lemon - 1
Ostrich Steak - 320g
NOMU Mexican Spice Blend - 15ml
Pickled Bell Peppers - 100g
Pitted Dates - 40g
Baby Spinach - 40g

Download the Recipe

Serves 3

FRAGRANT BULGUR
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 400ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the hummus in a small bowl with three-quarters of the chopped parsley. Squeeze in the juice of 2 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning 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 steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!

Onion - 1
NOMU Moroccan Rub - 15ml
Bulgur Wheat - 150ml
Hummus - 100ml
Fresh Parsley - 8g
Lemon - 1
Ostrich Steak - 320g
NOMU Mexican Spice Blend - 15ml
Pickled Bell Peppers - 100g
Pitted Dates - 40g
Baby Spinach - 40g

Download the Recipe

Serves 4

FRAGRANT BULGUR
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the chopped onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the Moroccan Rub to taste and sauté for another minute until fragrant. Stir through the bulgur wheat, then turn off the heat. Pour in 800ml of boiling water and give another stir. Pop on a lid and set aside to steam for 15-20 minutes until the bulgur is cooked and tender.
MIX UP YOUR DRESSING
Place the hummus in a bowl with three-quarters of the chopped parsley. Squeeze in the juice of 4 lemon wedges and mix well to combine. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SIZZLING STEAK
Place a large pan over a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning 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 steaks with a knob of butter (optional) and the Mexican spice blend to taste. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
TOSS IT ALL TOGETHER
Once the bulgur is cooked, fluff up with a fork and mix in the chopped pickled peppers and dates. Toss through some seasoning and the lemon zest to taste. Toss the rinsed baby spinach with some olive oil and a squeeze of lemon juice, and get ready to munch!
A FUSION FLAVOUR BURST
Make a bed of baby spinach and spoon over the Moroccan-style bulgur wheat. Top with the Mexican-spiced ostrich steak slices, drizzle over the tangy hummus, and garnish with the remaining parsley. Stunning stuff, Chef!