Few things beat the lovely aroma of caramelised onions, but have you ever made a sauce out of it? Well, today’s that day! This creamy condiment will be poured over juicy free-range ostrich fillet & sided with a bright carrot mash. A refreshing green salad with chopped almonds, covered in a homemade sweet-vinegar dressing, completes this memorable meal!
Ostrich & Caramelised Onion Sauce
Ostrich & Caramelised Onion Sauce
with a carrot mash & fresh salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Carrot
- Creme Fraiche
- Cucumber
- Free-range Ostrich Fillet
- Fresh Parsley
- Onion
- Onions
- Ostrich
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
CRACK ON WITH THE CARROTS
Boil the kettle. Fill a pot with boiling water and add the Carrot chunks. Simmer for 15-20 minutes until soft and cooked through. Drain and mash with a potato masher or fork until mashed and combined. Stir through a splash of milk or water, a knob of butter, and seasoning. Cover to keep warm.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 5-6 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove the pan from the heat and stir through the crème fraîche. Loosen with water in 10ml increments until the desired consistency. Remove from the pan, season, and cover to keep warm.
OM-NOM-NOM Ostrich
Return the pan, wiped down, to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry the fillet for 3-4 minutes per side, or until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter to baste the fillet. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season.
ADD SOME FRESHNESS
In a salad bowl, combine the vinegar, a drizzle of oil, a sweetener of choice (to taste), seasoning, and ½ the chopped parsley. Add the shredded leaves, the Cucumber half-moons, and the chopped almonds. Toss until combined.
DIG IN
Plate up the Ostrich slices and smother in the creamy caramelised onion sauce. Side with the carrot mash and the dressed salad. Garnish with the remaining parsley. Enjoy!
CRACK ON WITH THE CARROTS
Boil the kettle. Fill a pot with boiling water and add the Carrot chunks. Simmer for 15-20 minutes until soft and cooked through. Drain and mash with a potato masher or fork until mashed and combined. Stir through a splash of milk or water, a knob of butter, and seasoning. Cover to keep warm.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 6-7 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove the pan from the heat and stir through the crème fraîche. Loosen with water in 10ml increments until the desired consistency. Remove from the pan, season, and cover to keep warm.
OM-NOM-NOM Ostrich
Return the pan, wiped down, to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry the fillet for 3-4 minutes per side, or until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter to baste the fillet. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season.
ADD SOME FRESHNESS
In a salad bowl, combine the vinegar, a drizzle of oil, a sweetener of choice (to taste), seasoning, and ½ the chopped parsley. Add the shredded leaves, the Cucumber half-moons, and the chopped almonds. Toss until combined.
DIG IN
Plate up the Ostrich slices and smother in the creamy caramelised onion sauce. Side with the carrot mash and the dressed salad. Garnish with the remaining parsley. Enjoy!
CRACK ON WITH THE CARROTS
Boil the kettle. Fill a pot with boiling water and add the Carrot chunks. Simmer for 15-20 minutes until soft and cooked through. Drain and mash with a potato masher or fork until mashed and combined. Stir through a splash of milk or water, a knob of butter, and seasoning. Cover to keep warm.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 6-7 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove the pan from the heat and stir through the crème fraîche. Loosen with water in 10ml increments until the desired consistency. Remove from the pan, season, and cover to keep warm.
OM-NOM-NOM Ostrich
Return the pan, wiped down, to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry the fillet for 3-4 minutes per side, or until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter to baste the fillet. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season.
ADD SOME FRESHNESS
In a salad bowl, combine the vinegar, a drizzle of oil, a sweetener of choice (to taste), seasoning, and ½ the chopped parsley. Add the shredded leaves, the Cucumber half-moons, and the chopped almonds. Toss until combined.
DIG IN
Plate up the Ostrich slices and smother in the creamy caramelised onion sauce. Side with the carrot mash and the dressed salad. Garnish with the remaining parsley. Enjoy!
CRACK ON WITH THE CARROTS
Boil the kettle. Fill a pot with boiling water and add the Carrot chunks. Simmer for 15-20 minutes until soft and cooked through. Drain and mash with a potato masher or fork until mashed and combined. Stir through a splash of milk or water, a knob of butter, and seasoning. Cover to keep warm.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced Onion and fry for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove the pan from the heat and stir through the crème fraîche. Loosen with water in 10ml increments until the desired consistency. Remove from the pan, season, and cover to keep warm.
OM-NOM-NOM Ostrich
Return the pan, wiped down, to a medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When the pan is hot, fry the fillet for 3-4 minutes per side, or until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter to baste the fillet. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season.
ADD SOME FRESHNESS
In a salad bowl, combine the vinegar, a drizzle of oil, a sweetener of choice (to taste), seasoning, and ½ the chopped parsley. Add the shredded leaves, the Cucumber half-moons, and the chopped almonds. Toss until combined.
DIG IN
Plate up the Ostrich slices and smother in the creamy caramelised onion sauce. Side with the carrot mash and the dressed salad. Garnish with the remaining parsley. Enjoy!
Frequently Asked Questions
What is the preparation time for Ostrich & Caramelised Onion Sauce?
The preparation time for Ostrich & Caramelised Onion Sauce with a carrot mash & fresh salad is between 25 and 30 minutes.
What is the total time required to make Ostrich & Caramelised Onion Sauce with a carrot mash & fresh salad?
The total time required to make Ostrich & Caramelised Onion Sauce with a carrot mash & fresh salad is between 30 and 35 minutes.
How many servings does Ostrich & Caramelised Onion Sauce provide?
4 servings
What are the main ingredients in Ostrich & Caramelised Onion Sauce?
Almonds, Carrot, Creme Fraiche, Cucumber, Free-range Ostrich Fillet, Fresh Parsley, Onion, Onions, Ostrich, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Ostrich & Caramelised Onion Sauce?
Calories: 549, Carbs: 35 grams, Fat: grams, Protein: 38.8 grams, Sugar: 20.6 grams, Salt: 162 grams
How do I prepare Ostrich & Caramelised Onion Sauce?
CRACK ON WITH THE CARROTS: Boil the kettle. Fill a pot with boiling water and add the carrot chunks. Simmer for 15-20 minutes until soft and cooked through. Drain and mash with a potato masher or fork until mashed and combined. Stir through a splash of milk or water, a knob of butter, and seasoning. Cover to keep warm. CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 6-7 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove the pan from the heat and stir through the crème fraîche. Loosen with water in 10ml increments until the desired consistency. Remove from the pan, season, and cover to keep warm. OM-NOM-NOM OSTRICH: Return the pan, wiped down, to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry the fillet for 3-4 minutes per side, or until browned all over and cooked to your preference. In the final 1-2 minutes, use a knob of butter to baste the fillet. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season. ADD SOME FRESHNESS: In a salad bowl, combine the vinegar, a drizzle of oil, a sweetener of choice (to taste), seasoning, and ½ the chopped parsley. Add the shredded leaves, the cucumber half-moons, and the chopped almonds. Toss until combined. DIG IN: Plate up the ostrich slices and smother in the creamy caramelised onion sauce. Side with the carrot mash and the dressed salad. Garnish with the remaining parsley. Enjoy!
What should be prepared from my kitchen to make Ostrich & Caramelised Onion Sauce?
Almonds, Carrot, Creme Fraiche, Cucumber, Free-range Ostrich Fillet, Fresh Parsley, Onion, Onions, Ostrich, Red Wine Vinegar, Salad Leaves
How many calories does Ostrich & Caramelised Onion Sauce have?
549 calories
How much fat content does Ostrich & Caramelised Onion Sauce have?
grams
Woolies Products in this dish
