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!
Carrot - 240g
Onion - 1
Crème Fraîche - 40ml
Free-range Ostrich Fillet - 150g
Red Wine Vinegar - 15ml
Fresh Parsley - 4g
Salad Leaves - 20g
Cucumber - 50g
Almonds - 10g
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!
Carrot - 480g
Onion - 1
Crème Fraîche - 80ml
Free-range Ostrich Fillet - 300g
Red Wine Vinegar - 30ml
Fresh Parsley - 8g
Salad Leaves - 40g
Cucumber - 100g
Almonds - 20g
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!
Carrot - 720g
Onions - 2
Crème Fraîche - 125ml
Free-range Ostrich Fillet - 450g
Red Wine Vinegar - 45ml
Fresh Parsley - 12g
Salad Leaves - 60g
Cucumber - 150g
Almonds - 30g
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!
Carrot - 960g
Onions - 2
Crème Fraîche - 160ml
Free-range Ostrich Fillet - 600g
Red Wine Vinegar - 60ml
Fresh Parsley - 15g
Salad Leaves - 80g
Cucumber - 200g
Almonds - 40g
Woolies Products in this dish
