A perfect winter dinner of quality protein and warming flavours. The highlight? Exquisite, lean eland steak, rubbed with herbs and spices and cloaked in spinach and smooth cottage cheese.
LUXURIOUS SPICED VENISON
LUXURIOUS SPICED VENISON
with balsamic-roasted baby onions & fluffy quinoa
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Onions
- Balsamic-Honey Glaze
- Fresh Parsley
- Fresh Spinach
- Garlic Clove
- Garlic Cloves
- NOMU Roast Rub
- Pumpkin Seeds
- Smooth Cottage Cheese
- Venison Steak
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Tinfoil
- Water
- Paper Towel
- Butter
BALSAMIC ROAST
Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled garlic clove. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 25-30 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised.
FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS & CREAMY CHEESE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the smooth cottage cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.
WILTED SPINACH
Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 2-3 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.
FRY THE VENISON
Pat the steak dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steak. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the garlic clove.
DELICIOUS!
Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the pumpkin seeds and remaining chopped parsley. Perfect, Chef!
Baby Onions - 2
Garlic Clove - 1
Balsamic-Honey Glaze - 35ml
Smooth Cottage Cheese - 80ml
Fresh Parsley - 4g
White Quinoa - 100ml
Pumpkin Seeds - 10g
Fresh Spinach - 100g
Venison Steak - 160g
NOMU Roast Rub - 5ml
BALSAMIC ROAST
Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled garlic cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised.
FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS & CREAMY CHEESE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the smooth cottage cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.
WILTED SPINACH
Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 3-4 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.
FRY THE VENISON
Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the garlic cloves.
DELICIOUS!
Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the pumpkin seeds and remaining chopped parsley. Perfect, Chef!
Baby Onions - 4
Garlic Cloves - 2
Balsamic-Honey Glaze - 70ml
Smooth Cottage Cheese - 160ml
Fresh Parsley - 8g
White Quinoa - 200ml
Pumpkin Seeds - 20g
Fresh Spinach - 200g
Venison Steak - 320g
NOMU Roast Rub - 10ml
BALSAMIC ROAST
Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled garlic cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 5-10 minutes until caramelised.
FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS & CREAMY CHEESE
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the smooth cottage cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.
WILTED SPINACH
Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 3-4 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.
FRY THE VENISON
Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the garlic cloves.
DELICIOUS!
Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the pumpkin seeds and remaining chopped parsley. Perfect, Chef!
Baby Onions - 4
Garlic Cloves - 2
Balsamic-Honey Glaze - 70ml
Smooth Cottage Cheese - 160ml
Fresh Parsley - 8g
White Quinoa - 200ml
Pumpkin Seeds - 20g
Fresh Spinach - 200g
Venison Steak - 320g
NOMU Roast Rub - 10ml
BALSAMIC ROAST
Preheat the oven to 200°C. Peel the onions and halve them lengthways, without removing the tip keeping each layer intact. Place on a roasting tray with the unpeeled garlic cloves. Toss through the balsamic-honey mixture, a drizzle of oil, and seasoning. Spread out cut-side down, cover the tray with tinfoil, and roast in the hot oven for 30-35 minutes until soft. Discard the tinfoil, turn the onions cut-side up, and roast for 10-12 minutes until caramelised.
FLUFFY QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails pop out, only adding more water if required. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS & CREAMY CHEESE
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. Combine the smooth cottage cheese with three quarters of the chopped parsley and a drizzle of oil. Season to taste and set aside for serving.
WILTED SPINACH
Return the pan to a medium-high heat with a drizzle of oil or knob butter. When hot, sauté the spinach for 5-7 minutes until wilted. Season to taste and toss through the cooked quinoa. If you like, stir in an extra knob of butter.
FRY THE VENISON
Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (This time frame yields a medium-rare result.) In the final 2-3 minutes, use a knob of butter and the Roast Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
When the roast is ready, remove the veg from the tray. Add a small splash of water to draw out the remaining balsamic juices and reserve for serving. Remove the skin from the garlic cloves.
DELICIOUS!
Make a bed of spinach quinoa and cover with the glazed onions, garlic flesh and balsamic pan juices. Top with the venison slices and a dollop of cottage cheese. Garnish with the pumpkin seeds and remaining chopped parsley. Perfect, Chef!
Baby Onions - 8
Garlic Cloves - 3
Balsamic-Honey Glaze - 140ml
Smooth Cottage Cheese - 320ml
Fresh Parsley - 15g
White Quinoa - 400ml
Pumpkin Seeds - 40g
Fresh Spinach - 400g
Venison Steak - 640g
NOMU Roast Rub - 20ml
Woolies Products in this dish
