Perfectly tender ostrich fillet slices are accompanied by a home-made mushroom, balsamic, and port marmalade. Served with fluffy jasmine rice and sided with a sun-dried tomato salad. Garnished with toasted almonds. Fancy, Chef!
Ostrich & Mushroom Marmalade
Ostrich & Mushroom Marmalade
with fluffy rice, toasted almonds & sun-dried tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Free-range Ostrich Fillet
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Marmalade Sauce
- Onion
- Ostrich
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
COOK THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED Almonds
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Reduce the heat to medium, add the Onion and fry until soft, 3-4 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 10ml [20ml]|#7DA0D7 of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE Ostrich
Place a clean 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.
FRESH SALAD
In a salad bowl, toss together the leaves, ½ the toasted Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining Almonds. Side with the sun-dried tomato salad. Well done, Chef!
COOK THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED Almonds
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Reduce the heat to medium, add the Onion and fry until soft, 3-4 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 10ml [20ml]|#7DA0D7 of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE Ostrich
Place a clean 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.
FRESH SALAD
In a salad bowl, toss together the leaves, ½ the toasted Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining Almonds. Side with the sun-dried tomato salad. Well done, Chef!
COOK THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED Almonds
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Reduce the heat to medium, add the Onion and fry until soft, 4-5 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 30ml [40ml]|#7DA0D7 of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE Ostrich
Place a clean 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.
FRESH SALAD
In a salad bowl, toss together the leaves, ½ the toasted Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining Almonds. Side with the sun-dried tomato salad. Well done, Chef!
COOK THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED Almonds
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.
MUSHROOMS & ONIONS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Reduce the heat to medium, add the Onion and fry until soft, 4-5 minutes (shifting occasionally).
BALSAMIC MARMALADE
Add the garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 30ml [40ml]|#7DA0D7 of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover.
FRY THE Ostrich
Place a clean 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.
FRESH SALAD
In a salad bowl, toss together the leaves, ½ the toasted Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining Almonds. Side with the sun-dried tomato salad. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & Mushroom Marmalade?
The preparation time for Ostrich & Mushroom Marmalade with fluffy rice, toasted almonds & sun-dried tomatoes is between 30 and 45 minutes.
What is the total time required to make Ostrich & Mushroom Marmalade with fluffy rice, toasted almonds & sun-dried tomatoes?
The total time required to make Ostrich & Mushroom Marmalade with fluffy rice, toasted almonds & sun-dried tomatoes is between 40 and 55 minutes.
How many servings does Ostrich & Mushroom Marmalade provide?
4 servings
What are the main ingredients in Ostrich & Mushroom Marmalade?
Almonds, Button Mushrooms, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Jasmine Rice, Marmalade Sauce, Onion, Ostrich, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Ostrich & Mushroom Marmalade?
Calories: 844, Carbs: 121 grams, Fat: grams, Protein: 47.3 grams, Sugar: 35.4 grams, Salt: 380 grams
How do I prepare Ostrich & Mushroom Marmalade?
COOK THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. TOASTED ALMONDS: 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. DINNER IS READY: Plate up the fluffy rice and the ostrich slices & top with the mushroom marmalade. Sprinkle over the remaining almonds. Side with the sun-dried tomato salad. Well done, Chef! FRY THE OSTRICH: Place a clean 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. FRESH SALAD: In a salad bowl, toss together the leaves, ½ the toasted almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning. BALSAMIC MARMALADE: Add the garlic to the pan and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the marmalade sauce and add 10ml [20ml]|#7DA0D7 of sweetener. Simmer until the mushrooms are coated, 1-2 minutes. Remove from the heat, season, and cover. MUSHROOMS & ONIONS: Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Reduce the heat to medium, add the onion and fry until soft, 3-4 minutes (shifting occasionally).
What should be prepared from my kitchen to make Ostrich & Mushroom Marmalade?
Almonds, Button Mushrooms, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Jasmine Rice, Marmalade Sauce, Onion, Ostrich, Salad Leaves, Sun-Dried Tomatoes
How many calories does Ostrich & Mushroom Marmalade have?
844 calories
How much fat content does Ostrich & Mushroom Marmalade have?
grams
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