The ultimate feast for your eyes and taste buds! Whipped feta forms the luscious base for perfectly oven roasted beets, carrots, and chickpeas. Sided with tender ostrich steak slices and toasted pita triangles. Drizzled with a zesty tahini dressing and finished off with a scattering of dried cranberries & toasted pecan nuts. A real showstopper, Chef!
Middle Eastern Ostrich Feast
Middle Eastern Ostrich Feast
with golden pita quarters & dried cranberries
Hands on Time: 25 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Beetroot
- Carrot
- Chickpeas
- Danish-style Feta
- Dried Cranberries
- Free-range Ostrich Fillet
- Green Leaves
- Lemon Juice
- Low Fat Plain Yoghurt
- Ostrich
- Pecan Nuts
- Pita Bread
- Pita Breads
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender (optional)
- Paper Towel
- Butter
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot wedges and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chickpeas
To a bowl, add the Chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE Ostrich
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the Tahini, the lemon juice (to taste), a sweetener, and 10ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the Ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot wedges and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chickpeas
To a bowl, add the Chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE Ostrich
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the Tahini, the lemon juice (to taste), a sweetener, and 20ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the Ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot wedges and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chickpeas
To a bowl, add the Chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE Ostrich
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the Tahini, the lemon juice (to taste), a sweetener, and 30ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the Ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot wedges and the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chickpeas
To a bowl, add the Chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy.
TOASTED PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE Ostrich
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TOAST THE PITA
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SOME PREP
In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the Tahini, the lemon juice (to taste), a sweetener, and 40ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
TIME TO FEAST
Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the Ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Middle Eastern Ostrich Feast?
The preparation time for Middle Eastern Ostrich Feast with golden pita quarters & dried cranberries is between 25 and 50 minutes.
What is the total time required to make Middle Eastern Ostrich Feast with golden pita quarters & dried cranberries?
The total time required to make Middle Eastern Ostrich Feast with golden pita quarters & dried cranberries is between 45 and 65 minutes.
How many servings does Middle Eastern Ostrich Feast provide?
4 servings
What are the main ingredients in Middle Eastern Ostrich Feast?
Beetroot, Carrot, Chickpeas, Danish-style Feta, Dried Cranberries, Free-range Ostrich Fillet, Green Leaves, Lemon Juice, Low Fat Plain Yoghurt, Ostrich, Pecan Nuts, Pita Bread, Pita Breads, Tahini
What is the nutritional information of Middle Eastern Ostrich Feast?
Calories: 1096, Carbs: 116 grams, Fat: grams, Protein: 66.5 grams, Sugar: 17.1 grams, Salt: 1160 grams
How do I prepare Middle Eastern Ostrich Feast?
CHICKPEAS: To a bowl, add the chickpeas, coat in oil, and season. When the roast reaches the halfway mark, scatter over the chickpeas and roast for the remaining time until crispy. TIME TO FEAST: Smear the whipped feta on the plate. Top with the dressed leaves and the roasted veg. Side with the ostrich slices and the pita quarters. Drizzle the tahini dressing over the roast and scatter over the chopped cranberries & pecan nuts. Well done, Chef! VEGGIE ROAST: Preheat the oven to 200°C. Spread the carrot wedges and the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TOASTED PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE OSTRICH: Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOAST THE PITA: Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. SOME PREP: In a small bowl, combine the yoghurt, the drained feta, and seasoning. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. In a separate bowl, combine the tahini, the lemon juice (to taste), a sweetener, and 20ml of water. Mix to combine, and season. Dress the rinsed green leaves with olive oil and the lemon juice (to taste).
What should be prepared from my kitchen to make Middle Eastern Ostrich Feast?
Beetroot, Carrot, Chickpeas, Danish-style Feta, Dried Cranberries, Free-range Ostrich Fillet, Green Leaves, Lemon Juice, Low Fat Plain Yoghurt, Ostrich, Pecan Nuts, Pita Bread, Pita Breads, Tahini
How many calories does Middle Eastern Ostrich Feast have?
1096 calories
How much fat content does Middle Eastern Ostrich Feast have?
grams
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