A steak and mash recipe that will not disappoint! Carrots are oven roasted and transformed into a delicious rustic mash. Sided with perfectly tender ostrich steak slices and minty smashed peas & feta. Garnished with a sprinkle of fresh mint.
Ostrich & Rustic Carrot Mash
Ostrich & Rustic Carrot Mash
with smashed, minty peas & Danish-style feta
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Butter
RUSTIC MASH
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the carrot is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional).
MINTY Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
ON TO THE 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Plate up the rustic Carrot mash, side with the smashed peas, and the Ostrich slices. Garnish with a sprinkle of the remaining mint. Well done, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the carrot is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional).
MINTY Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
ON TO THE 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Plate up the rustic Carrot mash, side with the smashed peas, and the Ostrich slices. Garnish with a sprinkle of the remaining mint. Well done, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the carrot is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional).
MINTY Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
ON TO THE 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Plate up the rustic Carrot mash, side with the smashed peas, and the Ostrich slices. Garnish with a sprinkle of the remaining mint. Well done, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the carrot is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional).
MINTY Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
ON TO THE 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Plate up the rustic Carrot mash, side with the smashed peas, and the Ostrich slices. Garnish with a sprinkle of the remaining mint. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & Rustic Carrot Mash?
The preparation time for Ostrich & Rustic Carrot Mash with smashed, minty peas & Danish-style feta is between 20 and 35 minutes.
What is the total time required to make Ostrich & Rustic Carrot Mash with smashed, minty peas & Danish-style feta?
The total time required to make Ostrich & Rustic Carrot Mash with smashed, minty peas & Danish-style feta is between 40 and 55 minutes.
How many servings does Ostrich & Rustic Carrot Mash provide?
4 servings
What are the main ingredients in Ostrich & Rustic Carrot Mash?
Carrot, Danish-style Feta, Fresh Mint, NOMU Roast Rub, Ostrich, Ostrich Steak, Peas
What is the nutritional information of Ostrich & Rustic Carrot Mash?
Calories: 419, Carbs: 34 grams, Fat: grams, Protein: 43.8 grams, Sugar: 16.4 grams, Salt: 753 grams
How do I prepare Ostrich & Rustic Carrot Mash?
DINNER IS READY: Plate up the rustic carrot mash, side with the smashed peas, and the ostrich slices. Garnish with a sprinkle of the remaining mint. Well done, Chef! ON TO THE 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. MINTY PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky. RUSTIC MASH: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the carrot is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional).
What should be prepared from my kitchen to make Ostrich & Rustic Carrot Mash?
Carrot, Danish-style Feta, Fresh Mint, NOMU Roast Rub, Ostrich, Ostrich Steak, Peas
How many calories does Ostrich & Rustic Carrot Mash have?
419 calories
How much fat content does Ostrich & Rustic Carrot Mash have?
grams
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