It’s meat and two veg, but taken to a whole new level with a homemade brown onion sauce and South African twist. A medley of golden-roasted butternut and cabbage shares a plate with a serving of butter-basted ostrich slices, then drizzled with a can-I-get-some-more sauce made by you, Chef!
Ostrich Steak & Brown Onion Sauce
Ostrich Steak & Brown Onion Sauce
with roasted butternut & cabbage
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Cabbage
- Cornflour
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Ostrich Steak
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the cornflour with 1 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN ONION SAUCE
When the onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 5-8 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED 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.
HUNGRY YET, CHEF?
Plate up a bed of the butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
Butternut - 250g
Cabbage - 100g
Onion - 1
Cornflour - 5ml
Low Fat UHT Milk - 125ml
Garlic Clove - 1
Ostrich Steak - 160g
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the cornflour with 1 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN ONION SAUCE
When the onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 5-8 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED 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.
HUNGRY YET, CHEF?
Plate up a bed of the butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
Butternut - 500g
Cabbage - 100g
Onion - 1
Cornflour - 10ml
Low Fat UHT Milk - 250ml
Garlic Clove - 1
Ostrich Steak - 320g
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the cornflour with 2 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN ONION SAUCE
When the onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 8-10 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED 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.
HUNGRY YET, CHEF?
Plate up a bed of the butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
Butternut - 750g
Cabbage - 200g
Onions - 2
Cornflour - 15ml
Low Fat UHT Milk - 375ml
Garlic Cloves - 2
Ostrich Steak - 480g
GO FOR GOLDEN
Preheat the oven to 200°C. Spread the butternut pieces and the cabbage chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener.
HURRY WITH THE SLURRY
In a small bowl, combine the cornflour with 2 tbsp of the milk to form a smooth slurry mixture. Set aside.
BROWN ONION SAUCE
When the onions are done, add in the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Whisk in the cornflour slurry mixture and then stir in the remaining milk, ensuring there are no lumps. Cook the sauce until it thickens, 8-10 minutes (stirring constantly). Loosen with a splash of milk (optional) or water if the sauce is too thick.
BUTTER-BASTED 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.
HUNGRY YET, CHEF?
Plate up a bed of the butternut & cabbage and serve the ostrich slices alongside. Drizzle over the onion sauce.
Butternut - 1kg
Cabbage - 200g
Onions - 2
Cornflour - 20ml
Low Fat UHT Milk - 500ml
Garlic Cloves - 2
Ostrich Steak - 640g
Woolies Products in this dish
