eCook Meal
Rosemary Ostrich & Creamy Spinach
with roasted carrot & a fresh salad
Rosemary is a fail-safe flavour profile for red meat like pan-seared ostrich slices. Complemented by golden carrots, infused with NOMU Roast Rub, these are dished up with a delectable creamed spinach and pan-seared ostrich slices. Served with a zesty radish salad.
Serving guide
Choose your portion size.
ROAST VEG
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOASTED NUTS
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY STEAK
Return the pan to medium-high heat with cooking spray or oil (optional). Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or oil (optional). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOASTED NUTS
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY STEAK
Return the pan to medium-high heat with cooking spray or oil (optional). Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or oil (optional). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOASTED NUTS
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY STEAK
Return the pan to medium-high heat with cooking spray or oil (optional). Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or oil (optional). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 3-4 minutes. Remove from the heat, mix in the sour cream, and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
TOASTED NUTS
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY STEAK
Return the pan to medium-high heat with cooking spray or oil (optional). Pat the Ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CREAMY Spinach
Return the pan to medium heat with cooking spray or oil (optional). Fry the garlic until fragrant, 30-60 seconds. Mix in the Spinach and cook until wilted, 3-4 minutes. Remove from the heat, mix in the sour cream, and loosen with a splash of warm water if it's too thick. Season.
SOME FRESHNESS
In a salad bowl, combine the green leaves, the Radish, the nuts, the lemon juice (to taste), and season.
DINNER IS READY
Dish up the roasted carrots, side with the creamy Spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R216.84
for 4 servings · R54.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Radish needs 80 gRadish 150 g 150 g at R22.99 · 53% of packR12.26
-
Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Walnuts needs 20 gRaw Walnuts 100 g 100 g at R66.99 · 20% of packR13.40
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Dried Rosemary
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rosemary Ostrich & Creamy Spinach?
The preparation time for Rosemary Ostrich & Creamy Spinach with roasted carrot & a fresh salad is between 20 and 40 minutes.
What is the total time required to make Rosemary Ostrich & Creamy Spinach with roasted carrot & a fresh salad?
The total time required to make Rosemary Ostrich & Creamy Spinach with roasted carrot & a fresh salad is between 40 and 60 minutes.
How many servings does Rosemary Ostrich & Creamy Spinach provide?
4 servings
What are the main ingredients in Rosemary Ostrich & Creamy Spinach?
Carrot, Dried Rosemary, Free-range Ostrich Fillet, Garlic Clove/s, Garlic Cloves, Green Leaves, Lemon Juice, NOMU Roast Rub, Radish, Sour Cream, Spinach, Walnuts
What is the nutritional information of Rosemary Ostrich & Creamy Spinach?
Calories: 469, Carbs: 36 grams, Fat: grams, Protein: 40.2 grams, Sugar: 18 grams, Salt: 1286 grams
How do I prepare Rosemary Ostrich & Creamy Spinach?
DINNER IS READY: Dish up the roasted carrots, side with the creamy spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef! SOME FRESHNESS: In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season. CREAMY SPINACH: Return the pan to medium heat with cooking spray or oil (optional). Fry the garlic until fragrant, 30-60 seconds. Mix in the spinach and cook until wilted, 2-3 minutes. Remove from the heat, mix in the sour cream and loosen with a splash of warm water if it's too thick. Season. ROSEMARY STEAK: Return the pan to medium-high heat with cooking spray or oil (optional). Pat the ostrich dry with paper towel. Sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the rosemary (to taste). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. TOASTED NUTS: Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST VEG: Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway.)
What should be prepared from my kitchen to make Rosemary Ostrich & Creamy Spinach?
Carrot, Dried Rosemary, Free-range Ostrich Fillet, Garlic Clove/s, Garlic Cloves, Green Leaves, Lemon Juice, NOMU Roast Rub, Radish, Sour Cream, Spinach, Walnuts
How many calories does Rosemary Ostrich & Creamy Spinach have?
469 calories
How much fat content does Rosemary Ostrich & Creamy Spinach have?
grams