What are the main ingredients in Ostrich Fillet & Butter Bean Purée?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Blender, Paper Towel, Butter

What is the nutritional information of Ostrich Fillet & Butter Bean Purée?

Calories: 468, Carbs: 43 grams, Fat: grams, Protein: 44.2 grams, Sugar: 11.3 grams, Salt: 705 grams

How do I prepare Ostrich Fillet & Butter Bean Purée?

BEGIN WITH BEETROOT: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BALSAMIC ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover. BLEND THE BEANS: Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover. BUTTERY OSTRICH: 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 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. FOR THE FRESHNESS: In a salad bowl, toss together the shredded green leaves, the radish rounds, a drizzle of olive oil, and seasoning. BEAN THERE, DONE THAT: Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.

What should be prepared from my kitchen to make Ostrich Fillet & Butter Bean Purée?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Blender, Paper Towel, Butter

Ostrich Fillet & Butter Bean Purée

Name: Ostrich Fillet & Butter Bean Purée
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Blender; Paper Towel; Butter

A smear of rich butter bean purée starts this dish off on a restaurant-quality note, which is continued with balsamic vinegar caramelised onions, earthy oven roasted beetroot, and butter-basted ostrich fillet. Sided with a toasted sunflower seed & radish salad.

Ostrich Fillet & Butter Bean Purée

with roasted beetroot & caramelised onion

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beetroot
Butter Beans
Free-range Ostrich Fillet
Fresh Parsley
Green Leaves
Onion
Onions
Ostrich
Radish
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Blender
Paper Towel
Butter

Photo of Ostrich Fillet & Butter Bean Purée

Serves 1

BEGIN WITH BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY OSTRICH
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 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.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.

Beetroot - 200g
Sunflower Seeds - 10g
Onion - 1
Balsamic Vinegar - 20ml
Butter Beans - 120g
Free-range Ostrich Fillet - 150g
Green Leaves - 20g
Radish - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

BEGIN WITH BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY OSTRICH
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 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.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.

Beetroot - 400g
Sunflower Seeds - 20g
Onion - 1
Balsamic Vinegar - 40ml
Butter Beans - 240g
Free-range Ostrich Fillet - 300g
Green Leaves - 40g
Radish - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

BEGIN WITH BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY OSTRICH
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 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.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.

Beetroot - 600g
Sunflower Seeds - 30g
Onions - 2
Balsamic Vinegar - 60ml
Butter Beans - 360g
Free-range Ostrich Fillet - 450g
Green Leaves - 60g
Radish - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

BEGIN WITH BEETROOT
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, stir through the balsamic vinegar. Remove from the pan, season, and cover.
BLEND THE BEANS
Place a pot over medium-high heat with the rinsed beans and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir through a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
BUTTERY OSTRICH
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 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.
FOR THE FRESHNESS
In a salad bowl, toss together the shredded green leaves, the radish rounds, a drizzle of olive oil, and seasoning.
BEAN THERE, DONE THAT
Smear the butter bean purée on the plate and top with the balsamic onions and the roasted beetroot. Side with the ostrich fillet and the radish salad. Scatter over the toasted sunflower seeds and garnish with the chopped parsley.