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 parsley.
Harissa Honey Carrots & Ostrich
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 Steak
- 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)
- Water
- Blender
- Paper Towel
- Butter
- Seasoning (salt & pepper)
- Milk (optional)
HARISSA VEG
Preheat the oven to 200°C. Spread the Carrot and the onion 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
WHIPPED FETA
In a small bowl, combine the 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 mint. Well done, Chef!
HARISSA VEG
Preheat the oven to 200°C. Spread the Carrot and the onion 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
WHIPPED FETA
In a small bowl, combine the 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 mint. Well done, Chef!
HARISSA VEG
Preheat the oven to 200°C. Spread the Carrot and the onion 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. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
WHIPPED FETA
In a small bowl, combine the 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 mint. Well done, Chef!
HARISSA VEG
Preheat the oven to 200°C. Spread the Carrot and the onion 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. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
WHIPPED FETA
In a small bowl, combine the 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 mint. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Harissa Honey Carrots & Ostrich?
The preparation time for Harissa Honey Carrots & Ostrich with whipped feta is between 25 and 40 minutes.
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.
How many servings does Harissa Honey Carrots & Ostrich provide?
4 servings
What are the main ingredients in Harissa Honey Carrots & Ostrich?
Carrot, Danish-style Feta, Free-range Ostrich Steak, Fresh Mint, Honey, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Onion, Onions, Ostrich, Pesto Princess Harissa Paste
What is the nutritional information of Harissa Honey Carrots & Ostrich?
Calories: 717, Carbs: 69 grams, Fat: grams, Protein: 49.9 grams, Sugar: 45.7 grams, Salt: 1373 grams
How do I prepare Harissa Honey Carrots & Ostrich?
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. HARISSA VEG: Preheat the oven to 200°C. Spread the carrot and the onion 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). MMMOROCCAN MEAL!: Smear the whipped feta and top with the harissa veg. Side with the sliced ostrich and garnish with the mint. Well done, Chef! WHIPPED FETA: In a small bowl, combine the 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.
What should be prepared from my kitchen to make Harissa Honey Carrots & Ostrich?
Carrot, Danish-style Feta, Free-range Ostrich Steak, Fresh Mint, Honey, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Onion, Onions, Ostrich, Pesto Princess Harissa Paste
How many calories does Harissa Honey Carrots & Ostrich have?
717 calories
How much fat content does Harissa Honey Carrots & Ostrich have?
grams
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