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:
- Carrot
- Danish-style Feta
- Fresh Mint
- NOMU Roast Rub
- Ostrich
- Ostrich Steak
- Peas
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!
Carrot - 240g
Peas - 50g
Danish-style Feta - 25g
Fresh Mint - 3g
Ostrich Steak - 160g
NOMU Roast Rub - 7,5ml
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!
Carrot - 480g
Peas - 100g
Danish-style Feta - 50g
Fresh Mint - 5g
Ostrich Steak - 320g
NOMU Roast Rub - 15ml
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!
Carrot - 720g
Peas - 150g
Danish-style Feta - 75g
Fresh Mint - 8g
Ostrich Steak - 480g
NOMU Roast Rub - 22,5ml
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!
Carrot - 960g
Peas - 200g
Danish-style Feta - 100g
Fresh Mint - 10g
Ostrich Steak - 640g
NOMU Roast Rub - 30ml
Woolies Products in this dish
