Think wasabi is only for spicing up your soy sauce for sushi, Chef? We show you the versatility of this Japanese root by using it to add some heat to creamy mayo. This is smeared on a toasted ciabatta roll, then topped with slices of juicy ostrich, fresh greens, & cheddar cheese. Sided with Rootstock Salt Crisps.
Ostrich Steak Roll & Wasabi Cream
Ostrich Steak Roll & Wasabi Cream
with salted crisps
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Ciabatta Roll
- Creamy Kewpie
- Free-range Ostrich Fillet
- Grated Cheddar Cheese
- Green Leaves
- NOMU Oriental Rub
- Ostrich
- Rootstock Salt Crisps
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
OSTRICH FILLET
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.
TOAST THE ROLL
Halve the ciabattini roll and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the roll halves, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Combine the creamy mayo, the wasabi powder (to taste), and seasoning.
TIME TO EAT
Smear the wasabi mayo over the toasted roll. Top with the green leaves, the grated cheese, and the ostrich slices. Side with crisps and enjoy, Chef!
Free-range Ostrich Fillet - 150g
NOMU Oriental Rub - 5ml
Ciabatta Roll - 1
Creamy Kewpie - 50ml
Wasabi Powder - 2,5ml
Green Leaves - 20g
Grated Cheddar Cheese - 50g
Rootstock Salt Crisps - 1 unit
OSTRICH FILLET
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.
TOAST THE ROLLS
Halve the ciabattini rolls and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the roll halves, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Combine the creamy mayo, the wasabi powder (to taste), and seasoning.
TIME TO EAT
Smear the wasabi mayo over the toasted rolls. Top with the green leaves, the grated cheese, and the ostrich slices. Side with crisps and enjoy, Chef!
Free-range Ostrich Fillet - 300g
NOMU Oriental Rub - 10ml
Ciabatta Roll - 1
Creamy Kewpie - 100ml
Wasabi Powder - 5ml
Green Leaves - 20g
Grated Cheddar Cheese - 100g
Rootstock Salt Crisps - 2 units
OSTRICH FILLET
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.
TOAST THE ROLLS
Halve the ciabattini rolls and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the roll halves, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Combine the creamy mayo, the wasabi powder (to taste), and seasoning.
TIME TO EAT
Smear the wasabi mayo over the toasted rolls. Top with the green leaves, the grated cheese, and the ostrich slices. Side with crisps and enjoy, Chef!
Free-range Ostrich Fillet - 450g
NOMU Oriental Rub - 15ml
Ciabatta Roll - 1
Creamy Kewpie - 150ml
Wasabi Powder - 7,5ml
Green Leaves - 40g
Grated Cheddar Cheese - 150g
Rootstock Salt Crisps - 3 units
OSTRICH FILLET
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.
TOAST THE ROLLS
Halve the ciabattini rolls and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the roll halves, cut-side down, until golden, 1-2 minutes.
JUST BEFORE SERVING
Combine the creamy mayo, the wasabi powder (to taste), and seasoning.
TIME TO EAT
Smear the wasabi mayo over the toasted rolls. Top with the green leaves, the grated cheese, and the ostrich slices. Side with crisps and enjoy, Chef!
Free-range Ostrich Fillet - 600g
NOMU Oriental Rub - 20ml
Ciabatta Roll - 1
Creamy Kewpie - 200ml
Wasabi Powder - 10ml
Green Leaves - 40g
Grated Cheddar Cheese - 200g
Rootstock Salt Crisps - 4 units
Woolies Products in this dish
