What are the main ingredients in Paserene’s Ostrich & Blueberry Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Paserene’s Ostrich & Blueberry Sauce?

Calories: 629, Carbs: 48 grams, Fat: grams, Protein: 51.2 grams, Sugar: 22.8 grams, Salt: 516 grams

How do I prepare Paserene’s Ostrich & Blueberry Sauce?

AND HERE WE GO!: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BLUEBERRY & WINE SAUCE: In a small saucepan, add the blueberries, the wine sauce, 10ml of sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 10-15 minutes. Cover and set aside. CRISPY CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. CHARRED GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover. CRUNCHY SALAD: To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside. DUKKAH-SPICED OSTRICH: Return the pan to 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. DISH UP!: Serve up the juicy ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining almonds.

What should be prepared from my kitchen to make Paserene’s Ostrich & Blueberry Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Paserene’s Ostrich & Blueberry Sauce

A berry delicious meal will soon be on your dinner table, Chef! A blueberry & red wine sauce elevates this dish with fruity, acidic & sweet notes. This delicious liquid is drizzled over butter-basted, Dukkah-spiced ostrich slices. Sided with a crispy chickpea, toasted almond, feta & green bean salad.

Paserene’s Ostrich & Blueberry Sauce

with a green bean, Danish-style feta & chickpea salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Blueberries
Chickpeas
Danish-style Feta
Dukkah Spice
Free-range Ostrich Steak
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
Ostrich
Red Wine Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Paserene’s Ostrich & Blueberry Sauce

Serves 1

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the blueberries, the wine sauce, 5ml of sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 10-15 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED OSTRICH
Return the pan to 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining almonds.

Almonds - 10g
Blueberries - 125g
Red Wine Sauce - 65ml
Garlic Clove - 1
Chickpeas - 60g
Green Beans - 100g
Danish-style Feta - 30g
Green Leaves - 20g
Free-range Ostrich Steak - 160g
Dukkah Spice - 10ml

Download the Recipe

Serves 2

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the blueberries, the wine sauce, 10ml of sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 10-15 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED OSTRICH
Return the pan to 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining almonds.

Almonds - 20g
Blueberries - 250g
Red Wine Sauce - 130ml
Garlic Clove - 1
Chickpeas - 120g
Green Beans - 200g
Danish-style Feta - 60g
Green Leaves - 40g
Free-range Ostrich Steak - 320g
Dukkah Spice - 20ml

Download the Recipe

Serves 3

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the blueberries, the wine sauce, 15ml of sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 15-20 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED OSTRICH
Return the pan to 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining almonds.

Almonds - 30g
Blueberries - 375g
Red Wine Sauce - 195ml
Garlic Cloves - 2
Chickpeas - 180g
Green Beans - 300g
Danish-style Feta - 90g
Green Leaves - 60g
Free-range Ostrich Steak - 480g
Dukkah Spice - 30ml

Download the Recipe

Serves 4

AND HERE WE GO!
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BLUEBERRY & WINE SAUCE
In a small saucepan, add the blueberries, the wine sauce, 20ml of sweetener, and the grated garlic. Using a potato masher or fork, lightly crush the blueberries to break their skins. Place over medium heat and simmer until slightly thickened, 15-20 minutes. Cover and set aside.
CRISPY CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, add to the bowl of chickpeas, season, and cover.
CRUNCHY SALAD
To the bowl of green beans and chickpeas, add the drained feta, ½ the toasted almonds, the rinsed leaves, and toss well. Set aside.
DUKKAH-SPICED OSTRICH
Return the pan to 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 minute, baste with a knob of butter and ½ the dukkah spice. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DISH UP!
Serve up the juicy ostrich slices, scatter with the remaining dukkah spice, and drizzle over the blueberry sauce. Side with the chickpea and green bean salad and garnish with the remaining almonds.