Sumptuous ostrich fillet smothered in a rich, umami-packed miso butter sauce. Served alongside toasted sesame spinach and roasted butternut & beetroot chunks. It’s a one-way ticket to flavour town!
Miso Butter Ostrich
Miso Butter Ostrich
with spinach, roasted butternut & beetroot
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beetroot Chunks
- Butternut
- Free-range Ostrich Fillet
- Mirin
- Miso Paste
- Onion
- Onions
- Ostrich
- Sesame Oil
- Spinach
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY, SET, ROAST
Preheat the oven to 200°C. Spread out the Butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the Mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 2-3 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 10g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 15ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING 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). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the Ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted Butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!
READY, SET, ROAST
Preheat the oven to 200°C. Spread out the Butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the Mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 2-3 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 20g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING 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). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the Ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted Butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!
READY, SET, ROAST
Preheat the oven to 200°C. Spread out the Butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the Mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 3-4 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 30g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 45ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING 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). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the Ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted Butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!
READY, SET, ROAST
Preheat the oven to 200°C. Spread out the Butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the Mirin.
SESAME SWISS CHARD
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 3-4 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover.
MISO BUTTER
Boil the kettle. Place a pan over medium heat. When hot, melt 40g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 60ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
SIZZLING 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). Remove from the pan and rest for 5 minutes before slicing.
DIG IN!
Plate up the Ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted Butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Miso Butter Ostrich?
The preparation time for Miso Butter Ostrich with spinach, roasted butternut & beetroot is between 20 and 35 minutes.
What is the total time required to make Miso Butter Ostrich with spinach, roasted butternut & beetroot?
The total time required to make Miso Butter Ostrich with spinach, roasted butternut & beetroot is between 35 and 50 minutes.
How many servings does Miso Butter Ostrich provide?
4 servings
What are the main ingredients in Miso Butter Ostrich?
Beetroot Chunks, Butternut, Free-range Ostrich Fillet, Mirin, Miso Paste, Onion, Onions, Ostrich, Sesame Oil, Spinach, White Sesame Seeds
What is the nutritional information of Miso Butter Ostrich?
Calories: 522, Carbs: 48 grams, Fat: grams, Protein: 42.8 grams, Sugar: 16.8 grams, Salt: 1520 grams
How do I prepare Miso Butter Ostrich?
MISO BUTTER: Boil the kettle. Place a pan over medium heat. When hot, melt 20g of butter. Remove from the heat. In a bowl, add the miso paste mixture and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside. DIG IN!: Plate up the ostrich slices and drizzle over the miso butter sauce. Side with the sesame spinach and the roasted butternut and beetroot chunks. Sprinkle over the remaining sesame seeds. Delicious, Chef! SIZZLING 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). Remove from the pan and rest for 5 minutes before slicing. SESAME SWISS CHARD: Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 2-3 minutes (shifting occasionally). Remove from the pan and add the sesame oil, ½ the toasted sesame seeds, and seasoning to the spinach. Set aside and cover. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the miso paste and the mirin. READY, SET, ROAST: Preheat the oven to 200°C. Spread out the butternut and beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Miso Butter Ostrich?
Beetroot Chunks, Butternut, Free-range Ostrich Fillet, Mirin, Miso Paste, Onion, Onions, Ostrich, Sesame Oil, Spinach, White Sesame Seeds
How many calories does Miso Butter Ostrich have?
522 calories
How much fat content does Miso Butter Ostrich have?
grams
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