What are the main ingredients in Hoisin Ostrich & Roast Beetroot?

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

What is the nutritional information of Hoisin Ostrich & Roast Beetroot?

Calories: 529, Carbs: 46 grams, Fat: grams, Protein: 43.5 grams, Sugar: 27.3 grams, Salt: 1099 grams

How do I prepare Hoisin Ostrich & Roast Beetroot?

FLAVOUR!: In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 20ml of water. Set aside. THE SUNNY SIDE OF THE SEED: 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. GET READY TO ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). GORGEOUS GREENS: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges, 3-4 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside. SIZZLIN’ STEAKS: 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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside. MARINATED MARROWS: Add the remaining Asian sauce to the baby marrow and the onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through. TIME TO EAT!: Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!

What should be prepared from my kitchen to make Hoisin Ostrich & Roast Beetroot?

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

Hoisin Ostrich & Roast Beetroot

Get your Chef’s hat on and prepare your palate for something new, because today we’re making Cantonese-inspired cuisine with a South African twist. Hoisin-coated ostrich chunks accompany roasted beetroot pieces and a baby marrow & onion medley. Finished off with toasted sunflower seeds.

Hoisin Ostrich & Roast Beetroot

with seasonal greens & beetroot

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Asian Sauce
Baby Marrow
Beetroot Chunks
Free-range Ostrich Chunks
Fresh Chilli
Fresh Chillies
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Leaves
Onion
Onions
Ostrich
Sunflower Seeds

From your kitchen:

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

Photo of Hoisin Ostrich & Roast Beetroot

Serves 1

GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 10ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
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.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges, 3-4 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!

Beetroot Chunks - 200g
Asian Sauce - 30ml
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 10g
Sunflower Seeds - 10g
Onion - 1
Baby Marrow - 200g
Free Range Ostrich Chunks - 150g
Green Leaves - 20g

Download the Recipe

Serves 2

GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 20ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
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.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges, 3-4 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 3-4 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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 (shifting occasionally). In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!

Beetroot Chunks - 400g
Asian Sauce - 60ml
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 15g
Sunflower Seeds - 20g
Onion - 1
Baby Marrow - 400g
Free Range Ostrich Chunks - 300g
Green Leaves - 40g

Download the Recipe

Serves 3

GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 30ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
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.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges, 4-5 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 4-5 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!

Beetroot Chunks - 600g
Asian Sauce - 90ml
Fresh Chillies - 2
Garlic Cloves - 2
Fresh Ginger - 20g
Sunflower Seeds - 30g
Onions - 2
Baby Marrow - 600g
Free Range Ostrich Chunks - 450g
Green Leaves - 60g

Download the Recipe

Serves 4

GET READY TO ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FLAVOUR!
In a bowl, combine the Asian sauce, the chopped chilli (to taste), the grated garlic, the grated ginger, and 40ml of water. Set aside.
THE SUNNY SIDE OF THE SEED
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.
GORGEOUS GREENS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges, 4-5 minutes (shifting occasionally). Add the baby marrow chunks and fry until slightly softened, 4-5 minutes (shifting occasionally). Remove from the heat, season, and set aside.
SIZZLIN’ STEAKS
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, 3-4 minutes (shifting occasionally). You may need to do this step in batches. In the final 1-2 minutes, pour in and baste with ½ the Asian sauce mixture. Remove from the pan, reserving the pan juices. Season and set aside.
MARINATED MARROWS
Add the remaining Asian sauce to the baby marrow and the onions. Return the pan to medium heat and fry for 1-2 minutes or until heated through.
TIME TO EAT!
Serve up the juicy beef pieces and drizzle with any pan juices. Make a bed of the rinsed green leaves and top with the flavoursome baby marrow & onion. Side with the roast beetroot. Sprinkle over the toasted sunflower seeds. Dig in!