What are the main ingredients in Scrumptious Garlic-basted Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Scrumptious Garlic-basted Ostrich?

Calories: 512, Carbs: 54 grams, Fat: grams, Protein: 42.5 grams, Sugar: 26.7 grams, Salt: 176 grams

How do I prepare Scrumptious Garlic-basted Ostrich?

ZING & CRUNCH: In a bowl (big enough for the salad), add the pickling liquid and seasoning. Toss through the diced tomatoes. Set aside to pickle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BLANCH GREEN BEANS: Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 4-5 minutes. Remove from the pan and set aside to cool. STEAK-A-LICIOUS: Return the pan to high heat with a drizzle of oil. Pat the fillet dry with paper towel and season. When hot, fry the fillet until browned, 2-3 minutes per side. In the final 1-2 minutes, baste the fillet with a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. SERVE THE STEAK!: Plate up the crispy butternut alongside the juicy garlic steak slices. Serve the zingy tomato salad on the side. Garnish with the remaining parsley and the toasted sunflower seeds. Brilliant work, Chef! SALADY THINGS: To the bowl with the pickled tomatoes, add the rinsed leaves, the green beans, ½ the chopped parsley, 10ml of olive oil, and seasoning. CRISPY & DELISH: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Scrumptious Garlic-basted Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Scrumptious Garlic-basted Ostrich

Name: Scrumptious Garlic-basted Ostrich
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

A sizzling ostrich fillet, crispy butternut chunks, a zingy tomato salad, green beans and a sprinkling of crunchy sunflower seeds come together to create this incredible weeknight dinner. Simple, tasty and unforgettable!

Scrumptious Garlic-basted Ostrich

with butternut & sunflower seeds

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Butternut
Free-range Ostrich Fillet
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
NOMU Provençal Rub
Ostrich
Pickling Liquid
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Photo of Scrumptious Garlic-basted Ostrich

Serves 1

CRISPY & DELISH
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
ZING & CRUNCH
In a bowl (big enough for the salad), add the pickling liquid and seasoning. Toss through the diced tomatoes. Set aside to pickle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK-A-LICIOUS
Return the pan to high heat with a drizzle of oil. Pat the fillet dry with paper towel and season. When hot, fry the fillet until browned, 2-3 minutes per side. In the final 1-2 minutes, baste the fillet with a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLANCH GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 3-4 minutes. Remove from the pan and set aside to cool.
SALADY THINGS
To the bowl with the pickled tomatoes, add the rinsed leaves, the green beans, ½ the chopped parsley, 5ml of olive oil, and seasoning.
SERVE THE STEAK!
Plate up the crispy butternut alongside the juicy garlic steak slices. Serve the zingy tomato salad on the side. Garnish with the remaining parsley and the toasted sunflower seeds. Brilliant work, Chef!

Butternut - 250g
Pickling Liquid - 30ml
Tomato - 1
Sunflower Seeds - 10g
Free-range Ostrich Fillet - 150g
NOMU Provençal Rub - 5ml
Garlic Clove - 1
Green Beans - 100g
Green Leaves - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

CRISPY & DELISH
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
ZING & CRUNCH
In a bowl (big enough for the salad), add the pickling liquid and seasoning. Toss through the diced tomatoes. Set aside to pickle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK-A-LICIOUS
Return the pan to high heat with a drizzle of oil. Pat the fillet dry with paper towel and season. When hot, fry the fillet until browned, 2-3 minutes per side. In the final 1-2 minutes, baste the fillet with a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLANCH GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 4-5 minutes. Remove from the pan and set aside to cool.
SALADY THINGS
To the bowl with the pickled tomatoes, add the rinsed leaves, the green beans, ½ the chopped parsley, 10ml of olive oil, and seasoning.
SERVE THE STEAK!
Plate up the crispy butternut alongside the juicy garlic steak slices. Serve the zingy tomato salad on the side. Garnish with the remaining parsley and the toasted sunflower seeds. Brilliant work, Chef!

Butternut - 500g
Pickling Liquid - 60ml
Tomato - 1
Sunflower Seeds - 20g
Free-range Ostrich Fillet - 300g
NOMU Provençal Rub - 10ml
Garlic Clove - 1
Green Beans - 200g
Green Leaves - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

CRISPY & DELISH
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
ZING & CRUNCH
In a bowl (big enough for the salad), add the pickling liquid and seasoning. Toss through the diced tomatoes. Set aside to pickle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK-A-LICIOUS
Return the pan to high heat with a drizzle of oil. Pat the fillet dry with paper towel and season. When hot, fry the fillet until browned, 2-3 minutes per side. In the final 1-2 minutes, baste the fillet with a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLANCH GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 5-6 minutes. Remove from the pan and set aside to cool.
SALADY THINGS
To the bowl with the pickled tomatoes, add the rinsed leaves, the green beans, ½ the chopped parsley, 15ml of olive oil, and seasoning.
SERVE THE STEAK!
Plate up the crispy butternut alongside the juicy garlic steak slices. Serve the zingy tomato salad on the side. Garnish with the remaining parsley and the toasted sunflower seeds. Brilliant work, Chef!

Butternut - 750g
Pickling Liquid - 90ml
Tomatoes - 2
Sunflower Seeds - 30g
Free-range Ostrich Fillet - 450g
NOMU Provençal Rub - 15ml
Garlic Cloves - 2
Green Beans - 300g
Green Leaves - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

CRISPY & DELISH
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
ZING & CRUNCH
In a bowl (big enough for the salad), add the pickling liquid and seasoning. Toss through the diced tomatoes. Set aside to pickle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK-A-LICIOUS
Return the pan to high heat with a drizzle of oil. Pat the fillet dry with paper towel and season. When hot, fry the fillet until browned, 2-3 minutes per side. In the final 1-2 minutes, baste the fillet with a knob of butter, the NOMU rub, and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BLANCH GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans until cooked al dente, 6-7 minutes. Remove from the pan and set aside to cool.
SALADY THINGS
To the bowl with the pickled tomatoes, add the rinsed leaves, the green beans, ½ the chopped parsley, 20ml of olive oil, and seasoning.
SERVE THE STEAK!
Plate up the crispy butternut alongside the juicy garlic steak slices. Serve the zingy tomato salad on the side. Garnish with the remaining parsley and the toasted sunflower seeds. Brilliant work, Chef!