What is the total time required to make Harissa Honey Carrots & Ostrich with whipped feta?

The total time required to make Harissa Honey Carrots & Ostrich with whipped feta is between 40 and 55 minutes.

What are the main ingredients in Harissa Honey Carrots & Ostrich?

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

What is the nutritional information of Harissa Honey Carrots & Ostrich?

Calories: 705, Carbs: 69 grams, Fat: grams, Protein: 47.8 grams, Sugar: 45.6 grams, Salt: 1369 grams

How do I prepare Harissa Honey Carrots & Ostrich?

MMMOROCCAN MEAL!: Smear the whipped feta and top with the harissa veg. Side with the sliced ostrich and garnish with the picked mint. Well done Chef! BUTTER-BASTED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. WHIPPED FETA: In a small bowl, combine the crumbled feta, and the yoghurt. Mash with a fork until combined. Add milk in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. HARISSA VEG: Preheat the oven to 200°C. Spread the carrot wedges, and the onion wedges onto a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 8-10 minutes, add the harissa paste, and the honey. Roast for the remaining time.

What should be prepared from my kitchen to make Harissa Honey Carrots & Ostrich?

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

Harissa Honey Carrots & Ostrich

Name: Harissa Honey Carrots & Ostrich
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Blender; Paper Towel; Butter

Harissa paste and honey go hand-in-hand – just like you and UCOOK, Chef! A medley of onion & carrot wedges are infused with honey and Pesto Princess Harissa Paste, then roasted until golden perfection. Served with NOMU Moroccan Rub-spiced ostrich, a homemade whipped feta and fresh mint.

Harissa Honey Carrots & Ostrich

with whipped feta

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Carrot
Danish-style Feta
Free-range Ostrich Fillet
Fresh Mint
Honey
Low Fat Plain Yoghurt
NOMU Moroccan Rub
Onion
Onions
Ostrich
Pesto Princess Harissa Paste

From your kitchen:

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

Photo of Harissa Honey Carrots & Ostrich

Serves 1

HARISSA VEG
Preheat the oven to 200°C. Spread the carrot wedges, and the onion wedges onto a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 8-10 minutes, add the harissa paste, and the honey. Roast for the remaining time.
WHIPPED FETA
In a small bowl, combine the crumbled feta, and the yoghurt. Mash with a fork until combined. Add milk in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
BUTTER-BASTED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL!
Smear the whipped feta and top with the harissa veg. Side with the sliced ostrich and garnish with the picked mint. Well done Chef!

Carrot - 240g
Onion - 1
Pesto Princess Harissa Paste - 30ml
Honey - 20ml
Danish-style Feta - 50g
Low Fat Plain Yoghurt - 40ml
Free-range Ostrich Fillet - 150g
NOMU Moroccan Rub - 5ml
Fresh Mint - 3g

Download the Recipe

Serves 2

HARISSA VEG
Preheat the oven to 200°C. Spread the carrot wedges, and the onion wedges onto a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 8-10 minutes, add the harissa paste, and the honey. Roast for the remaining time.
WHIPPED FETA
In a small bowl, combine the crumbled feta, and the yoghurt. Mash with a fork until combined. Add milk in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
BUTTER-BASTED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL!
Smear the whipped feta and top with the harissa veg. Side with the sliced ostrich and garnish with the picked mint. Well done Chef!

Carrot - 480g
Onion - 1
Pesto Princess Harissa Paste - 60ml
Honey - 40ml
Danish-style Feta - 100g
Low Fat Plain Yoghurt - 80ml
Free-range Ostrich Fillet - 300g
NOMU Moroccan Rub - 10ml
Fresh Mint - 5g

Download the Recipe

Serves 3

HARISSA VEG
Preheat the oven to 200°C. Spread the carrot wedges, and the onion wedges onto a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 8-10 minutes, add the harissa paste, and the honey. Roast for the remaining time.
WHIPPED FETA
In a small bowl, combine the crumbled feta, and the yoghurt. Mash with a fork until combined. Add milk in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
BUTTER-BASTED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL!
Smear the whipped feta and top with the harissa veg. Side with the sliced ostrich and garnish with the picked mint. Well done Chef!

Carrot - 720g
Onions - 2
Pesto Princess Harissa Paste - 90ml
Honey - 60ml
Danish-style Feta - 150g
Low Fat Plain Yoghurt - 125ml
Free-range Ostrich Fillet - 450g
NOMU Moroccan Rub - 15ml
Fresh Mint - 8g

Download the Recipe

Serves 4

HARISSA VEG
Preheat the oven to 200°C. Spread the carrot wedges, and the onion wedges onto a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 8-10 minutes, add the harissa paste, and the honey. Roast for the remaining time.
WHIPPED FETA
In a small bowl, combine the crumbled feta, and the yoghurt. Mash with a fork until combined. Add milk in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
BUTTER-BASTED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL!
Smear the whipped feta and top with the harissa veg. Side with the sliced ostrich and garnish with the picked mint. Well done Chef!