Fluffy quinoa is tossed with tangy lemon, cranberries, toasted sunflower seeds, greens, and roasted beetroot. Topped with succulent ostrich steak slices, pear slices, and a crumble of blue cheese. It’s not just a meal; it’s a flavour-packed masterpiece!
Harry Hartman’s Ostrich
Harry Hartman’s Ostrich
with fluffy quinoa, pear & blue cheese
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Blue Cheese
- Dried Cranberries
- Free-range Ostrich Fillet
- Green Leaves
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Ostrich
- Pear
- Pears
- Quinoa
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked Quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the Pear slices, and crumble over the cheese. Wow, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked Quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the Pear slices, and crumble over the cheese. Wow, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked Quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the Pear slices, and crumble over the cheese. Wow, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SEAR THE Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOADED SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked Quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine.
SERVICE, PLEASE!
Make a bed of the loaded salad, top with the steak slices, scatter over the Pear slices, and crumble over the cheese. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Harry Hartman’s Ostrich?
The preparation time for Harry Hartman’s Ostrich with fluffy quinoa, pear & blue cheese is between 30 and 50 minutes.
What is the total time required to make Harry Hartman’s Ostrich with fluffy quinoa, pear & blue cheese?
The total time required to make Harry Hartman’s Ostrich with fluffy quinoa, pear & blue cheese is between 40 and 60 minutes.
How many servings does Harry Hartman’s Ostrich provide?
4 servings
What are the main ingredients in Harry Hartman’s Ostrich?
Beetroot, Blue Cheese, Dried Cranberries, Free-range Ostrich Fillet, Green Leaves, Lemon Juice, NOMU One For All Rub, Onion, Onions, Ostrich, Pear, Pears, Quinoa, Sunflower Seeds
What is the nutritional information of Harry Hartman’s Ostrich?
Calories: 759, Carbs: 94 grams, Fat: grams, Protein: 50.8 grams, Sugar: 28.7 grams, Salt: 605 grams
How do I prepare Harry Hartman’s Ostrich?
FLUFFY QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. ROAST VEG: Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LOADED SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, and seasoning. Add the cooked quinoa, the chopped cranberries, the toasted sunflower seeds, the rinsed green leaves, and the roasted veggies. Toss to combine. SERVICE, PLEASE!: Make a bed of the loaded salad, top with the steak slices, scatter over the pear slices, and crumble over the cheese. Wow, Chef! SEAR THE OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the NOMU rub. 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Harry Hartman’s Ostrich?
Beetroot, Blue Cheese, Dried Cranberries, Free-range Ostrich Fillet, Green Leaves, Lemon Juice, NOMU One For All Rub, Onion, Onions, Ostrich, Pear, Pears, Quinoa, Sunflower Seeds
How many calories does Harry Hartman’s Ostrich have?
759 calories
How much fat content does Harry Hartman’s Ostrich have?
grams
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