eCook Meal
Rosemary Ostrich & Creamy Spinach
with roasted carrot & a fresh salad
Rosemary is a fail-safe flavour profile for oven-roasted veggies. Used to infuse tastiness into golden carrots, together 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
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.)
TOAST
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.
STEAK
Return the pan to medium-high heat with a drizzle of oil. 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 a drizzle of oil (if necessary). 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
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.)
TOAST
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.
STEAK
Return the pan to medium-high heat with a drizzle of oil. 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 a drizzle of oil (if necessary). 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
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.)
TOAST
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.
STEAK
Return the pan to medium-high heat with a drizzle of oil. 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 a drizzle of oil (if necessary). 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
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.)
TOAST
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.
STEAK
Return the pan to medium-high heat with a drizzle of oil. 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 a drizzle of oil (if necessary). 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
R262.40
for 4 servings · R65.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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, Garlic, Green Leaves, Lemon Juice, NOMU Roast Rub, Ostrich, Ostrich Steak, Radish, Sour Cream, Spinach, Walnut
What is the nutritional information of Rosemary Ostrich & Creamy Spinach?
Calories: 480, Carbs: 36 grams, Fat: grams, Protein: 42.3 grams, Sugar: 18 grams, Salt: 1290.5 grams
How do I prepare Rosemary Ostrich & Creamy Spinach?
SOME FRESHNESS: In a salad bowl, combine the green leaves, the radish, the nuts, the lemon juice (to taste), and season. ROAST: 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.) STEAK: Return the pan to medium-high heat with a drizzle of oil. 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 a drizzle of oil (if necessary). 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. TOAST: 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. DINNER IS READY: Dish up the roasted carrots, side with the creamy spinach, and the ostrich slices. Serve alongside the fresh salad. Cheers, Chef!
What should be prepared from my kitchen to make Rosemary Ostrich & Creamy Spinach?
Carrot, Dried Rosemary, Garlic, Green Leaves, Lemon Juice, NOMU Roast Rub, Ostrich, Ostrich Steak, Radish, Sour Cream, Spinach, Walnut
How many calories does Rosemary Ostrich & Creamy Spinach have?
480 calories
How much fat content does Rosemary Ostrich & Creamy Spinach have?
grams