Perfectly tender ostrich slices are accompanied by a homemade 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 Steak
- 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 salad leaves, ½ the Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices and 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 salad leaves, ½ the Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices and 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, 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 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 salad leaves, ½ the Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices and 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, 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 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 salad leaves, ½ the Almonds, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the fluffy rice and the Ostrich slices and 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 Steak, 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: 830, Carbs: 121 grams, Fat: grams, Protein: 49.4 grams, Sugar: 35.5 grams, Salt: 384 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 and 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 salad leaves, ½ the 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 Steak, Garlic Clove, Garlic Cloves, Jasmine Rice, Marmalade Sauce, Onion, Ostrich, Salad Leaves, Sun-Dried Tomatoes
How many calories does Ostrich & Mushroom Marmalade have?
830 calories
How much fat content does Ostrich & Mushroom Marmalade have?
grams
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