Beautifully browned ostrich fillet is doused in a mixed olive relish loaded with olives, lemon juice, and chilli flakes. Sided with a couscous salad laced with tomatoes & Danish-style feta – simple, but definitely not lacking in flavour!
Mixed Olive Salsa & Ostrich Fillet
Mixed Olive Salsa & Ostrich Fillet
with tomatoes, Danish-style feta & chilli flakes
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Couscous
- Danish-style Feta
- Dried Chilli Flakes
- Free-range Ostrich Fillet
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Low Fat Plain Yoghurt
- Mixed Olives
- Ostrich
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
IT’S GETTING STEAMY
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO Carrot-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 100ml of boiling water, cover, and simmer until soft, 4-5 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 10ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
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.
ALL TOGETHER NOW
When the Couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the Ostrich slices and spoon over the olive salsa. Side with the loaded Couscous salad and top with dollops of yoghurt. Amazing, Chef!
IT’S GETTING STEAMY
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO Carrot-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover, and simmer until soft, 4-5 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 20ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
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.
ALL TOGETHER NOW
When the Couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the Ostrich slices and spoon over the olive salsa. Side with the loaded Couscous salad and top with dollops of yoghurt. Amazing, Chef!
IT’S GETTING STEAMY
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO Carrot-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 300ml of boiling water, cover, and simmer until soft, 5-6 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with ½ the lemon juice, the grated garlic, the chilli flakes (to taste), 30ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
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.
ALL TOGETHER NOW
When the Couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the Ostrich slices and spoon over the olive salsa. Side with the loaded Couscous salad and top with dollops of yoghurt. Amazing, Chef!
IT’S GETTING STEAMY
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CAN YOU DO Carrot-E?
Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 400ml of boiling water, cover with the lid, and simmer until soft, 5-6 minutes. Remove from the pan.
RELISH THE MOMENT
Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 40ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside.
SIZZLING STEAK
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.
ALL TOGETHER NOW
When the Couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined.
EASY & YUM!
Plate up the Ostrich slices and spoon over the olive salsa. Side with the loaded Couscous salad and top with dollops of yoghurt. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Mixed Olive Salsa & Ostrich Fillet?
The preparation time for Mixed Olive Salsa & Ostrich Fillet with tomatoes, Danish-style feta & chilli flakes is between 15 and 25 minutes.
What is the total time required to make Mixed Olive Salsa & Ostrich Fillet with tomatoes, Danish-style feta & chilli flakes?
The total time required to make Mixed Olive Salsa & Ostrich Fillet with tomatoes, Danish-style feta & chilli flakes is between 30 and 35 minutes.
How many servings does Mixed Olive Salsa & Ostrich Fillet provide?
4 servings
What are the main ingredients in Mixed Olive Salsa & Ostrich Fillet?
Carrot, Couscous, Danish-style Feta, Dried Chilli Flakes, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Plain Yoghurt, Mixed Olives, Ostrich, Tomato, Tomatoes
What is the nutritional information of Mixed Olive Salsa & Ostrich Fillet?
Calories: 617, Carbs: 60 grams, Fat: grams, Protein: 48.7 grams, Sugar: 13.6 grams, Salt: 883 grams
How do I prepare Mixed Olive Salsa & Ostrich Fillet?
IT’S GETTING STEAMY: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. RELISH THE MOMENT: Rinse and roughly chop the mixed olives. Place in a bowl with 1⁄2 the lemon juice, the grated garlic, the chilli flakes (to taste), 20ml of olive oil, and seasoning. Set aside. In a separate bowl, season the yoghurt and set aside. EASY & YUM!: Plate up the ostrich slices and spoon over the olive salsa. Side with the loaded couscous salad and top with dollops of yoghurt. Amazing, Chef! SIZZLING STEAK: 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. ALL TOGETHER NOW: When the couscous is cooked, add the diced tomatoes, the softened carrots, the rinsed green leaves, a drizzle of oil, the remaining lemon juice, and seasoning. Crumble in the drained feta and toss until combined. CAN YOU DO CARROT-E?: Place a pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the carrot rounds until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in 200ml of boiling water, cover, and simmer until soft, 4-5 minutes. Remove from the pan.
What should be prepared from my kitchen to make Mixed Olive Salsa & Ostrich Fillet?
Carrot, Couscous, Danish-style Feta, Dried Chilli Flakes, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Plain Yoghurt, Mixed Olives, Ostrich, Tomato, Tomatoes
How many calories does Mixed Olive Salsa & Ostrich Fillet have?
617 calories
How much fat content does Mixed Olive Salsa & Ostrich Fillet have?
grams
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