eCook Meal
Ostrich & Café Au Lait Sauce
with a rustic poppy seed sweet potato mash
Act like the French and make coffee part of every moment! Juicy ostrich steak is smothered with a creamy mushroom & hazelnut café au lait sauce. Served with rustic sweet potato & poppyseed mash, charred leeks, and a fresh salad. Exquisite!
Serving guide
Choose your portion size.
SWEET POTATO MASH
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the Hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 100ml boiling water, the stock, and ½ the ground coffee. Simmer for 3-5 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH Ostrich STEAK
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steak with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining Hazelnuts. Cheers, Chef!
SWEET POTATO MASH
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the Hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 150ml boiling water, the stock, and the ground coffee. Simmer for 4-6 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH Ostrich STEAK
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining Hazelnuts. Cheers, Chef!
SWEET POTATO MASH
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the Hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 200ml boiling water, the stock, and ¾ of the ground coffee. Simmer for 5-7 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH Ostrich STEAK
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining Hazelnuts. Cheers, Chef!
SWEET POTATO MASH
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste.
TOAST & PREP
Place the Hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated.
LEEKS ON FLEEK
Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred.
GOLDEN MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Return the pan to medium heat with 250ml boiling water, the stock, and the ground coffee. Simmer for 6-8 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted Hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper.
RICH Ostrich STEAK
Place a pan over medium heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices.
OOH LA LA!
Plate up the succulent Ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining Hazelnuts. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R555.35
for 4 servings · R138.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
-
Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Poppy Seeds needs 40 mlPoppy Seed Melba Toast 160 g R41.99 · whole pack (size can't be divided)R41.99
-
Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Ground Coffee needs 2 sachetsFull Cream Mocha Coffee Milk 275 ml R22.99 · whole pack (size can't be divided)R22.99
-
Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
-
Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
Not in the Woolies basket — source these elsewhere:
- NOMU Beef Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich & Café Au Lait Sauce?
The preparation time for Ostrich & Café Au Lait Sauce with a rustic poppy seed sweet potato mash is between 25 and 45 minutes.
What is the total time required to make Ostrich & Café Au Lait Sauce with a rustic poppy seed sweet potato mash?
The total time required to make Ostrich & Café Au Lait Sauce with a rustic poppy seed sweet potato mash is between 50 and 65 minutes.
How many servings does Ostrich & Café Au Lait Sauce provide?
4 servings
What are the main ingredients in Ostrich & Café Au Lait Sauce?
Beef, Button Mushrooms, Creme Fraiche, Ground Coffee, Hazelnuts, Leek, NOMU Beef Stock, Ostrich, Ostrich Steak, Poppy Seeds, Red Wine Vinegar, Salad Leaves, Sweet Potato, Thyme
What is the nutritional information of Ostrich & Café Au Lait Sauce?
Calories: 765, Carbs: 70 grams, Fat: grams, Protein: 48.2 grams, Sugar: 28.2 grams, Salt: 774 grams
How do I prepare Ostrich & Café Au Lait Sauce?
TOAST & PREP: Place the hazelnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and chop roughly. Boil the kettle. In a bowl, combine the vinegar, a drizzle of olive oil, and seasoning. Just before serving, add the rinsed salad leaves and toss until coated. RICH OSTRICH STEAK: Place a pan over medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the steaks with the rinsed thyme and a knob of butter. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season the slices. SWEET POTATO MASH: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, place in a bowl. Add a knob of butter, a splash of milk or water and mash with a potato masher or fork. Add the poppy seeds and mix to combine. Season to taste. LEEKS ON FLEEK: Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. CAFÉ AU LAIT SAUCE: Return the pan to medium heat with 150ml boiling water, the stock, and the ground coffee. Simmer for 4-6 minutes until slightly reduced. Add the fried mushrooms and ½ the toasted hazelnuts. Remove from heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season with a sweetener of choice, salt, and pepper. GOLDEN MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season. OOH LA LA!: Plate up the succulent ostrich slices and pour over the café au lait sauce. Side with the rustic poppy seed sweet potato mash, the charred leeks, and the fresh salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!
What should be prepared from my kitchen to make Ostrich & Café Au Lait Sauce?
Beef, Button Mushrooms, Creme Fraiche, Ground Coffee, Hazelnuts, Leek, NOMU Beef Stock, Ostrich, Ostrich Steak, Poppy Seeds, Red Wine Vinegar, Salad Leaves, Sweet Potato, Thyme
How many calories does Ostrich & Café Au Lait Sauce have?
765 calories
How much fat content does Ostrich & Café Au Lait Sauce have?
grams