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
Ostrich & Mixed Berry Glaze
with a green bean, Danish-style feta & chickpea salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Ostrich & Mixed Berry Glaze?
The preparation time for Ostrich & Mixed Berry Glaze with a green bean, Danish-style feta & chickpea salad is between 25 and 40 minutes.
What is the total time required to make Ostrich & Mixed Berry Glaze with a green bean, Danish-style feta & chickpea salad?
The total time required to make Ostrich & Mixed Berry Glaze with a green bean, Danish-style feta & chickpea salad is between 45 and 60 minutes.
How many servings does Ostrich & Mixed Berry Glaze provide?
4 servings
What are the main ingredients in Ostrich & Mixed Berry Glaze?
Almonds, Chickpeas, Danish-style Feta, Free-range Ostrich Steak, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Beans, Green Leaves, Mixed Berries, Ostrich, Red Wine
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?
Almonds, Chickpeas, Danish-style Feta, Free-range Ostrich Steak, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Beans, Green Leaves, Mixed Berries, Ostrich, Red Wine
How many calories does Ostrich & Mixed Berry Glaze have?
709 calories
How much fat content does Ostrich & Mixed Berry Glaze have?
grams
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