Put a gazelle-like spring in your step with clean, natural nourishment: tender venison rump, spinach, rocket pesto ricotta, and spelt. Cultivated since 5000 BC, spelt is the unsung hero of superfoods.
LEAN GAME & ANCIENT GRAIN
LEAN GAME & ANCIENT GRAIN
with spelt, pesto-infused ricotta & roast beetroot
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beetroot
- Fresh Spinach
- Game Rump
- NOMU Coffee Rub
- Pesto Princess Rocket Pesto
- Ricotta
- Spelt
- Vegetable Stock
From your kitchen:
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Oil (cooking, olive or coconut)
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ANCIENT GRAIN
Preheat the oven to 200°C. Rinse the spelt and place in a pot with the vegetable stock and 300ml of water. Give it a stir and bring to the boil. Once boiling, reduce the heat and allow to simmer for 30-35 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary, cover with a lid, and set aside to keep warm.
ROAST BEETROOT
While the spelt is simmering, spread out the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
SAUTÉ THE SPINACH
Place a nonstick pan (large enough for the steak) over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach until wilted. Remove from the pan on completion and place in a bowl. Season to taste, cover with a plate to keep warm, and set aside.
PAN FRIED STEAK
Wipe down the pan if necessary and return to a high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 minutes in total, shifting and turning as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, add in a knob of butter and the Coffee Rub and use to baste the steak as it finishes cooking. Remove from the pan and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
RICOTTA DRESSING
Combine the ricotta and the rocket pesto in a bowl. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Just before serving, toss the wilted spinach through the cooked spelt.
GRUB’S UP
Dish up a mound of spinach-loaded spelt, alongside the roast beetroot and rump steak slices. Finish off with a generous drizzle of the pesto-infused ricotta dressing. You’ve earned it, Chef!
Spelt - 100ml
Vegetable Stock - 5ml
Fresh Spinach - 50g
Game Rump - 160g
NOMU Coffee Rub - 15ml
Ricotta - 50g
Pesto Princess Rocket Pesto - 15ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ANCIENT GRAIN
Preheat the oven to 200°C. Rinse the spelt and place in a pot with the vegetable stock and 600ml of water. Give it a stir and bring to the boil. Once boiling, reduce the heat and allow to simmer for 30-35 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary, cover with a lid, and set aside to keep warm.
ROAST BEETROOT
While the spelt is simmering, spread out the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SAUTÉ THE SPINACH
Place a nonstick pan (large enough for the steak) over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach until wilted. Remove from the pan on completion and place in a bowl. Season to taste, cover with a plate to keep warm, and set aside.
PAN FRIED STEAK
Wipe down the pan if necessary and return to a high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 minutes in total, shifting and turning as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, add in a knob of butter and the Coffee Rub and use to baste the steak as it finishes cooking. Remove from the pan and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
RICOTTA DRESSING
Combine the ricotta and the rocket pesto in a bowl. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Just before serving, toss the wilted spinach through the cooked spelt.
GRUB’S UP
Dish up a mound of spinach-loaded spelt, alongside the roast beetroot and rump steak slices. Finish off with a generous drizzle of the pesto-infused ricotta dressing. You’ve earned it, Chef!
Spelt - 200ml
Vegetable Stock - 10ml
Beetroot - 300g
Fresh Spinach - 100g
Game Rump - 320g
NOMU Coffee Rub - 30ml
Ricotta - 100g
Pesto Princess Rocket Pesto - 30ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ANCIENT GRAIN
Preheat the oven to 200°C. Rinse the spelt and place in a pot with the vegetable stock and 600ml of water. Give it a stir and bring to the boil. Once boiling, reduce the heat and allow to simmer for 30-35 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary, cover with a lid, and set aside to keep warm.
ROAST BEETROOT
While the spelt is simmering, spread out the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SAUTÉ THE SPINACH
Place a nonstick pan (large enough for the steak) over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach until wilted. Remove from the pan on completion and place in a bowl. Season to taste, cover with a plate to keep warm, and set aside.
PAN FRIED STEAK
Wipe down the pan if necessary and return to a high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 minutes in total, shifting and turning as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, add in a knob of butter and the Coffee Rub and use to baste the steak as it finishes cooking. Remove from the pan and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
RICOTTA DRESSING
Combine the ricotta and the rocket pesto in a bowl. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Just before serving, toss the wilted spinach through the cooked spelt.
GRUB’S UP
Dish up a mound of spinach-loaded spelt, alongside the roast beetroot and rump steak slices. Finish off with a generous drizzle of the pesto-infused ricotta dressing. You’ve earned it, Chef!
Spelt - 200ml
Vegetable Stock - 10ml
Beetroot - 300g
Fresh Spinach - 100g
Game Rump - 320g
NOMU Coffee Rub - 30ml
Ricotta - 100g
Pesto Princess Rocket Pesto - 30ml
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ANCIENT GRAIN
Preheat the oven to 200°C. Rinse the spelt and place in a pot with the vegetable stock and 1.2L of water. Give it a stir and bring to the boil. Once boiling, reduce the heat and allow to simmer for 35-40 minutes. Stir occasionally as the water is absorbed, only adding more if required during the cooking process. On completion, the grain should be al dente. Drain if necessary, cover with a lid, and set aside to keep warm.
ROAST BEETROOT
While the spelt is simmering, spread out the beetroot pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
SAUTÉ THE SPINACH
Place a nonstick pan (large enough for the steaks) over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach until wilted. Remove from the pan on completion and place in a bowl. Season to taste, cover with a plate to keep warm, and set aside.
PAN FRIED STEAKS
Wipe down the pan if necessary and return to a high heat with another drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes in total, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, add in a knob of butter and the Coffee Rub and use to baste the steaks as they finish cooking. Remove from the pan and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
RICOTTA DRESSING
Combine the ricotta and the rocket pesto in a bowl. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Just before serving, toss the wilted spinach through the cooked spelt.
GRUB’S UP
Dish up a mound of spinach-loaded spelt, alongside the roast beetroot and rump steak slices. Finish off with a generous drizzle of the pesto-infused ricotta dressing. You’ve earned it, Chef!
Spelt - 400ml
Vegetable Stock - 20ml
Beetroot - 600g
Fresh Spinach - 200g
Game Rump - 640g
NOMU Coffee Rub - 60ml
Ricotta - 200g
Pesto Princess Rocket Pesto - 60ml
Woolies Products in this dish
