If you have a recipe for a great tasting garlic sauce, Chef, it’s possible to make any plate of food a memorable meal. In this recipe, you will pour a homemade garlic-infused bechamel sauce over butter-basted ostrich slices. Sided with a veggie medley of carrots & onion for a complete and satisfying dinner.
Ostrich Rump & Garlic Sauce
Ostrich Rump & Garlic Sauce
with roasted carrots & onion
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cake Flour
- Carrot
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Ostrich Steak
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
TIME FOR CARROT-E
Preheat the oven to 200°C. Spread the carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
GARLIC BECHAMEL
Place a pan over medium heat with 40g of butter. Once melted, vigorously whisk in the grated garlic and the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of hot water. Remove from the heat and season.
BUTTERY OSTRICH
Place a 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.
LAST STEP? ENJOY!
Plate up the sliced ostrich and top with the garlic sauce. Serve with the roasted veggies and garnish with the chopped parsley. Enjoy, Chef!
Carrot - 240g
Onion - 1
Garlic Clove - 1
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Ostrich Steak - 160g
Fresh Parsley - 3g
TIME FOR CARROT-E
Preheat the oven to 200°C. Spread the carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway).
GARLIC BECHAMEL
Place a pan over medium heat with 80g of butter. Once melted, vigorously whisk in the grated garlic and the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of hot water. Remove from the heat and season.
BUTTERY OSTRICH
Place a 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.
LAST STEP? ENJOY!
Plate up the sliced ostrich and top with the garlic sauce. Serve with the roasted veggies and garnish with the chopped parsley. Enjoy, Chef!
Carrot - 480g
Onion - 1
Garlic Cloves - 2
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Ostrich Steak - 320g
Fresh Parsley - 5g
TIME FOR CARROT-E
Preheat the oven to 200°C. Spread the carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
GARLIC BECHAMEL
Place a pan over medium heat with 120g of butter. Once melted, vigorously whisk in the grated garlic and the flour to form a roux. Cook out, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of hot water. Remove from the heat and season.
BUTTERY OSTRICH
Place a 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.
LAST STEP? ENJOY!
Plate up the sliced ostrich and top with the garlic sauce. Serve with the roasted veggies and garnish with the chopped parsley. Enjoy, Chef!
Carrot - 720g
Onions - 2
Garlic Cloves - 3
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Ostrich Steak - 480g
Fresh Parsley - 8g
TIME FOR CARROT-E
Preheat the oven to 200°C. Spread the carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
GARLIC BECHAMEL
Place a pan over medium heat with 160g of butter. Once melted, vigorously whisk in the grated garlic and the flour to form a roux. Cook out, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of hot water. Remove from the heat and season.
BUTTERY OSTRICH
Place a 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.
LAST STEP? ENJOY!
Plate up the sliced ostrich and top with the garlic sauce. Serve with the roasted veggies and garnish with the chopped parsley. Enjoy, Chef!
Carrot - 960g
Onions - 2
Garlic Cloves - 4
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Ostrich Steak - 640g
Fresh Parsley - 10g
Woolies Products in this dish
