What are the main ingredients in Moroccan Ostrich Fillet Bowl?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel

What is the nutritional information of Moroccan Ostrich Fillet Bowl?

Calories: 498, Carbs: 40 grams, Fat: grams, Protein: 39.9 grams, Sugar: 14 grams, Salt: 658.5 grams

How do I prepare Moroccan Ostrich Fillet Bowl?

SPICY, SEARED STEAK: Place a pan over 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning. DELISH DUKKAH VEG: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MMMOROCCAN MEAL: Bowl up the roasted veg and the sliced olives. Top with the sliced ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef! HARISSA YOGHURT: In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. CRISPY KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Moroccan Ostrich Fillet Bowl?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel

Moroccan Ostrich Fillet Bowl

Swap the formal dinner table for a low table and a scattering of comfy cushions and have an authentic Moroccan dining experience tonight, Chef! At the centre will be a delicious meal of dukkah-spiced butternut, served with seared ostrich slices. Featuring aromatic harissa-spiced coconut yoghurt, toasted pumpkin seeds and briny olives.

Moroccan Ostrich Fillet Bowl

with roasted butternut & a harissa yoghurt

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

ButtaNutt Coconut Yoghurt
Butternut
Free-range Ostrich Fillet
Kale
Moroccan Spice Mix
Ostrich
Pesto Princess Harissa Paste
Pitted Green Olives
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Paper Towel

Serves 1

DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Place a pan over 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!

Butternut - 250g
Moroccan Spice Mix - 15ml
Pumpkin Seeds - 5g
Kale - 40g
Pesto Princess Harissa Paste - 20ml
ButtaNutt Coconut Yoghurt - 40ml
Free-range Ostrich Fillet - 150g
Pitted Green Olives - 10g

Download the Recipe

Serves 2

DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Place a pan over 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!

Butternut - 500g
Moroccan Spice Mix - 30ml
Pumpkin Seeds - 10g
Kale - 80g
Pesto Princess Harissa Paste - 40ml
ButtaNutt Coconut Yoghurt - 80ml
Free-range Ostrich Fillet - 300g
Pitted Green Olives - 20g

Download the Recipe

Serves 3

DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Place a pan over 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!

Butternut - 750g
Moroccan Spice Mix - 45ml
Pumpkin Seeds - 15g
Kale - 120g
Pesto Princess Harissa Paste - 60ml
ButtaNutt Coconut Yoghurt - 125ml
Free-range Ostrich Fillet - 450g
Pitted Green Olives - 30g

Download the Recipe

Serves 4

DELISH DUKKAH VEG
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ½ the spiced dukkah mix and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the butternut has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
HARISSA YOGHURT
In a small bowl, combine the harissa paste and the coconut yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY, SEARED STEAK
Place a pan over 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 minute, baste with the remaining spiced dukkah mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMOROCCAN MEAL
Bowl up the roasted veg and the sliced olives. Top with the sliced ostrich, drizzle over the harissa yoghurt, and sprinkle over the toasted pumpkin seeds. Indulge, Chef!