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
Scrumptious Ostrich & Beet-apple Slaw
with raspberry vinegar, toasted almonds & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Scrumptious Ostrich & Beet-apple Slaw?
The preparation time for Scrumptious Ostrich & Beet-apple Slaw with raspberry vinegar, toasted almonds & Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Scrumptious Ostrich & Beet-apple Slaw with raspberry vinegar, toasted almonds & Danish-style feta?
The total time required to make Scrumptious Ostrich & Beet-apple Slaw with raspberry vinegar, toasted almonds & Danish-style feta is between 30 and 50 minutes.
How many servings does Scrumptious Ostrich & Beet-apple Slaw provide?
4 servings
What are the main ingredients in Scrumptious Ostrich & Beet-apple Slaw?
Almonds, Apple, Apples, Beetroot, Carrot, Danish-style Feta, Free-range Ostrich Fillet, Fresh Chilli, Fresh Chillies, Green Leaves, Ground Cumin, Ostrich, Raspberry Vinegar
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?
Almonds, Apple, Apples, Beetroot, Carrot, Danish-style Feta, Free-range Ostrich Fillet, Fresh Chilli, Fresh Chillies, Green Leaves, Ground Cumin, Ostrich, Raspberry Vinegar
How many calories does Scrumptious Ostrich & Beet-apple Slaw have?
699 calories
How much fat content does Scrumptious Ostrich & Beet-apple Slaw have?
grams
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