What are the main ingredients in Ostrich Fillet & Creamed Spinach?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Ostrich Fillet & Creamed Spinach?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Ostrich Fillet & Creamed Spinach?

WILT THE SPINACH: When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside. NOW, MAKE IT CREAMY: Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving. FRAGRANT FILLET: Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. DELIGHTFUL: Plate the oven-caramelised sweet potato alongside the creamed spinach and juicy ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef! SWEET, SWEET ROAST: 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. TOSS ’N TOAST!: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.

What should be prepared from my kitchen to make Ostrich Fillet & Creamed Spinach?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Ostrich Fillet & Creamed Spinach

Steak, potato, and creamed spinach: a simple yet delicious dinner to nourish and invigorate! NOMU Beef Rub brings extra vitality to the meat, crème fraîche gives the spinach depth of flavour, and a crunchy salad provides a fresh finish.

Ostrich Fillet & Creamed Spinach

with crème fraîche, garlic & roast sweet potato

Hands on Time: 25 - 30 minutes

Overall Time: 45 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Creme Fraiche
Cucumber
Free-range Ostrich Fillet
Garlic Clove
Garlic Cloves
NOMU Beef Rub
Onion
Onions
Ostrich
Salad Leaves
Spinach
Sunflower Seeds
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Ostrich Fillet & Creamed Spinach

Serves 1

SWEET, SWEET ROAST
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.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE SPINACH
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed spinach and juicy ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

Sweet Potato - 250g
Sunflower Seeds - 10g
Salad Leaves - 20g
Cucumber - 50g
Spinach - 75g
Onion - 1
Garlic Clove - 1
Crème Fraîche - 30ml
Free-range Ostrich Fillet - 150g
NOMU Beef Rub - 5ml

Download the Recipe

Serves 2

SWEET, SWEET ROAST
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.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE SPINACH
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed spinach and juicy ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

Sweet Potato - 500g
Sunflower Seeds - 20g
Salad Leaves - 40g
Cucumber - 100g
Spinach - 150g
Onion - 1
Garlic Cloves - 2
Crème Fraîche - 60ml
Free-range Ostrich Fillet - 300g
NOMU Beef Rub - 10ml

Download the Recipe

Serves 3

SWEET, SWEET ROAST
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.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE SPINACH
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed spinach and juicy ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

Sweet Potato - 500g
Sunflower Seeds - 20g
Salad Leaves - 40g
Cucumber - 100g
Spinach - 150g
Onion - 1
Garlic Cloves - 2
Crème Fraîche - 60ml
Free-range Ostrich Fillet - 300g
NOMU Beef Rub - 10ml

Download the Recipe

Serves 4

SWEET, SWEET ROAST
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.
TOSS ’N TOAST!
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add a drizzle of olive oil and some seasoning, toss to coat, and set aside for serving.
WILT THE SPINACH
When the sweet potato reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan on completion and set aside.
NOW, MAKE IT CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan and add in the crème fraîche. Stir until the spinach is reheated and the crème fraîche has loosened. Transfer to a bowl, cover to keep warm, and set aside for serving.
FRAGRANT FILLET
Wipe down the pan and return to a medium heat with a drizzle of oil. Pat the ostrich dry with paper towel. When the pan is hot, fry for 6-8 minutes, shifting and turning until browned all over and cooked to your preference. (This time frame will yield a medium-rare result.) During the final minute, baste with a knob of butter and the Beef Rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
DELIGHTFUL
Plate the oven-caramelised sweet potato alongside the creamed spinach and juicy ostrich slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!