What are the main ingredients in Ostrich & Mixed Berry Glaze?

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

What is the nutritional information of Ostrich & Mixed Berry Glaze?

Calories: 709, Carbs: 78 grams, Fat: grams, Protein: 49.3 grams, Sugar: 30.6 grams, Salt: 373 grams

How do I prepare Ostrich & Mixed Berry Glaze?

DISH UP!: Plate up the ostrich slices and drizzle over the mixed berry glaze. Side with the chickpea and green bean salad and garnish with the remaining almonds. BERRY & WINE SAUCE: In a small saucepan, add the mixed berries, 20ml sweetener (to taste), the wine, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the berries to break their skins. Place over medium heat and simmer until slightly reduced, 7-8 minutes. Cover and set aside. AND HERE WE GO!: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. CHARRED GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover. CRUNCHY SALAD: To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, and the rinsed leaves. Toss to combine and set aside. TENDER OSTRICH: Return the pan to medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the steak until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Ostrich & Mixed Berry Glaze?

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

Ostrich & Mixed Berry Glaze

A berry delicious meal will soon be on your dinner table, Chef! A mixed berry & red wine sauce elevates this dish with fruity & sweet notes. This delicious liquid is drizzled over rosemary butter-basted ostrich slices. Sided with a crispy chickpea, toasted almond, feta & green bean salad.

Ostrich & Mixed Berry Glaze

with a green bean, Danish-style feta & chickpea salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Chickpeas
Danish-style Feta
Free-range Ostrich Steak
Fresh Rosemary
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
Mixed Berries
Ostrich
Red Wine

From your kitchen:

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

Serves 1

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BERRY & WINE SAUCE
In a small saucepan, add the mixed berries, 10ml sweetener (to taste), the wine, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the berries to break their skins. Place over medium heat and simmer until slightly reduced, 7-8 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, and the rinsed leaves. Toss to combine and set aside.
TENDER OSTRICH
Return the pan to medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the steak until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Plate up the ostrich slices and drizzle over the mixed berry glaze. Side with the chickpea and green bean salad and garnish with the remaining almonds.

Almonds - 10g
Mixed Berries - 125g
Red Wine - 50ml
Garlic Clove - 1
Fresh Rosemary - 3g
Chickpeas - 60g
Green Beans - 100g
Danish-style Feta - 30g
Green Leaves - 20g
Free-range Ostrich Steak - 160g

Download the Recipe

Serves 2

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BERRY & WINE SAUCE
In a small saucepan, add the mixed berries, 20ml sweetener (to taste), the wine, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the berries to break their skins. Place over medium heat and simmer until slightly reduced, 7-8 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, and the rinsed leaves. Toss to combine and set aside.
TENDER OSTRICH
Return the pan to medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the steak until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Plate up the ostrich slices and drizzle over the mixed berry glaze. Side with the chickpea and green bean salad and garnish with the remaining almonds.

Almonds - 20g
Mixed Berries - 250g
Red Wine - 100ml
Garlic Clove - 1
Fresh Rosemary - 5g
Chickpeas - 120g
Green Beans - 200g
Danish-style Feta - 60g
Green Leaves - 40g
Free-range Ostrich Steak - 320g

Download the Recipe

Serves 3

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BERRY & WINE SAUCE
In a small saucepan, add the mixed berries, 30ml sweetener (to taste), the wine, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the berries to break their skins. Place over medium heat and simmer until slightly reduced, 10-12 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, and the rinsed leaves. Toss to combine and set aside.
TENDER OSTRICH
Return the pan to medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the steak until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Plate up the ostrich slices and drizzle over the mixed berry glaze. Side with the chickpea and green bean salad and garnish with the remaining almonds.

Almonds - 30g
Mixed Berries - 375g
Red Wine - 150ml
Garlic Cloves - 2
Fresh Rosemary - 8g
Chickpeas - 180g
Green Beans - 300g
Danish-style Feta - 90g
Green Leaves - 60g
Free-range Ostrich Steak - 480g

Download the Recipe

Serves 4

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BERRY & WINE SAUCE
In a small saucepan, add the mixed berries, 40ml sweetener (to taste), the wine, the grated garlic, and ½ the rinsed rosemary. Using a potato masher or fork, lightly crush the berries to break their skins. Place over medium heat and simmer until slightly reduced, 10-12 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, and the rinsed leaves. Toss to combine and set aside.
TENDER OSTRICH
Return the pan to medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When hot, sear the steak until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the remaining rosemary and a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Plate up the ostrich slices and drizzle over the mixed berry glaze. Side with the chickpea and green bean salad and garnish with the remaining almonds.