What are the main ingredients in Scrumptious Ostrich & Beet-apple Slaw?

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

What is the nutritional information of Scrumptious Ostrich & Beet-apple Slaw?

Calories: 699, Carbs: 66 grams, Fat: grams, Protein: 48.5 grams, Sugar: 35.8 grams, Salt: 663 grams

How do I prepare Scrumptious Ostrich & Beet-apple Slaw?

ONE LAST STEP…: When the carrot and beetroot are cooked, add to the bowl with the toasted almonds. Add the rinsed green leaves and seasoning. Mix until combined. AMAZING ALMONDS: Place the chopped almonds in a pot (large enough for the carrots) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. CAN’T BEET THIS: Pat the grated beetroot dry with paper towel. Place in a bowl along with the apple matchsticks, the vinegar, a sweetener (to taste), the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. MAKE THE CUMIN VEG: Return the pot to medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges and beetroot pieces. Fry until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in a splash of warm water, cover, and simmer until the carrot wedges are soft, 5-8 minutes. DRESS THE MEAL FOR DINNER: Plate up the ostrich steak slices and drizzle over the reserved pan juices. Side with the carrot salad and the beetroot-apple slaw. Sprinkle the crumbled feta over the salad. Well done, Chef! OSTENTATIOUS OSTRICH: 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Reserve the pan juices.

What should be prepared from my kitchen to make Scrumptious Ostrich & Beet-apple Slaw?

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

Scrumptious Ostrich & Beet-apple Slaw

Name: Scrumptious Ostrich & Beet-apple Slaw
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey

Basted in butter, this seared ostrich fillet will make your mouth water. The dish is completed with a pouring of pan juices and complemented with a raspberry vinegar-infused beetroot & apple slaw for balance. Healthy and hearty!

Scrumptious Ostrich & Beet-apple Slaw

with raspberry vinegar, toasted almonds & Danish-style feta

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Apple
Apples
Beetroot
Carrot
Danish-style Feta
Free-range Ostrich Fillet
Fresh Chilli
Fresh Chillies
Green Leaves
Ground Cumin
Ostrich
Raspberry Vinegar

From your kitchen:

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

Photo of Scrumptious Ostrich & Beet-apple Slaw

Serves 1

AMAZING ALMONDS
Place the chopped almonds in a pot (large enough for the carrots) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CAN’T BEET THIS
Pat the grated beetroot dry with paper towel. Place in a bowl along with the apple matchsticks, the vinegar, a sweetener (to taste), the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
MAKE THE CUMIN VEG
Return the pot to medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges and beetroot pieces. Fry until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in a splash of warm water, cover, and simmer until the carrot wedges are soft, 5-8 minutes.
OSTENTATIOUS OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Reserve the pan juices.
ONE LAST STEP…
When the carrot and beetroot are cooked, add to the bowl with the toasted almonds. Add the rinsed green leaves and seasoning. Mix until combined.
DRESS THE MEAL FOR DINNER
Plate up the ostrich steak slices and drizzle over the reserved pan juices. Side with the carrot salad and the beetroot-apple slaw. Sprinkle the crumbled feta over the salad. Well done, Chef!

Almonds - 20g
Beetroot - 200g
Apple - 1
Raspberry Vinegar - 20ml
Fresh Chilli - 1
Ground Cumin - 5ml
Carrot - 240g
Free-range Ostrich Fillet - 150g
Green Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

AMAZING ALMONDS
Place the chopped almonds in a pot (large enough for the carrots) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CAN’T BEET THIS
Pat the grated beetroot dry with paper towel. Place in a bowl along with the apple matchsticks, the vinegar, a sweetener (to taste), the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
MAKE THE CUMIN VEG
Return the pot to medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges and beetroot pieces. Fry until slightly softened and starting to brown, 2-3 minutes (shifting occasionally). Pour in a splash of warm water, cover, and simmer until the carrot wedges are soft, 5-8 minutes.
OSTENTATIOUS OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Reserve the pan juices.
ONE LAST STEP…
When the carrot and beetroot are cooked, add to the bowl with the toasted almonds. Add the rinsed green leaves and seasoning. Mix until combined.
DRESS THE MEAL FOR DINNER
Plate up the ostrich steak slices and drizzle over the reserved pan juices. Side with the carrot salad and the beetroot-apple slaw. Sprinkle the crumbled feta over the salad. Well done, Chef!

Almonds - 40g
Beetroot - 400g
Apple - 1
Raspberry Vinegar - 40ml
Fresh Chilli - 1
Ground Cumin - 10ml
Carrot - 480g
Free-range Ostrich Fillet - 300g
Green Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

AMAZING ALMONDS
Place the chopped almonds in a pot (large enough for the carrots) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CAN’T BEET THIS
Pat the grated beetroot dry with paper towel. Place in a bowl along with the apple matchsticks, the vinegar, a sweetener (to taste), the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
MAKE THE CUMIN VEG
Return the pot to medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges and beetroot pieces. Fry until slightly softened and starting to brown, 4-5 minutes (shifting occasionally). Pour in a splash of warm water, cover, and simmer until the carrot wedges are soft, 8-10 minutes.
OSTENTATIOUS OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Reserve the pan juices.
ONE LAST STEP…
When the carrot and beetroot are cooked, add to the bowl with the toasted almonds. Add the rinsed green leaves and seasoning. Mix until combined.
DRESS THE MEAL FOR DINNER
Plate up the ostrich steak slices and drizzle over the reserved pan juices. Side with the carrot salad and the beetroot-apple slaw. Sprinkle the crumbled feta over the salad. Well done, Chef!

Almonds - 60g
Beetroot - 600g
Apples - 2
Raspberry Vinegar - 60ml
Fresh Chillies - 2
Ground Cumin - 15ml
Carrot - 720
Free-range Ostrich Fillet - 450g
Green Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

AMAZING ALMONDS
Place the chopped almonds in a pot (large enough for the carrots) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CAN’T BEET THIS
Pat the grated beetroot dry with paper towel. Place in a bowl along with the apple matchsticks, the vinegar, a sweetener (to taste), the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
MAKE THE CUMIN VEG
Return the pot to medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges and beetroot pieces. Fry until slightly softened and starting to brown, 4-5 minutes (shifting occasionally). Pour in a splash of warm water, cover, and simmer until the carrot wedges are soft, 8-10 minutes.
OSTENTATIOUS OSTRICH
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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. Reserve the pan juices.
ONE LAST STEP…
When the carrot and beetroot are cooked, add to the bowl with the toasted almonds. Add the rinsed green leaves and seasoning. Mix until combined.
DRESS THE MEAL FOR DINNER
Plate up the ostrich steak slices and drizzle over the reserved pan juices. Side with the carrot salad and the beetroot-apple slaw. Sprinkle the crumbled feta over the salad. Well done, Chef!