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

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

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

Calories: 643, Carbs: 58 grams, Fat: grams, Protein: 48.6 grams, Sugar: 29.9 grams, Salt: 563 grams

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

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 over the chopped chives. Well done, Chef! ONE LAST STEP…: When the carrots are cooked, add to the bowl with the toasted almonds. Add the crumbled feta, the rinsed green leaves, and seasoning. Mix until combined. OSTENTATIOUS OSTRICH: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan (reserving the pan juices) and set aside. Rest for 5 minutes before thinly slicing and seasoning. MAKE THE CUMIN CARROTS: Return the pot to a medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in a splash of warm water, cover with the lid, and leave to simmer for 4-5 minutes or until the carrot wedges are soft. CAN’T BEET THIS: Pat the grated beetroot dry with paper towel. Place in a bowl along with the apple matchsticks, the vinegar, a drizzle of oil, and seasoning. Set aside for serving. AMAZING ALMONDS: Place the almonds in a pot (large enough for the carrots) over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pot and roughly chop. Place in a bowl and set aside.

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

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

Scrumptious Ostrich & Beetroot-apple Slaw

Name: Scrumptious Ostrich & Beetroot-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

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

Scrumptious Ostrich & Beetroot-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 Steak
Fresh Chives
Green Leaves
Ground Cumin
Ostrich
Raspberry Vinegar

From your kitchen:

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

Photo of Scrumptious Ostrich & Beetroot-apple Slaw

Serves 1

AMAZING ALMONDS
Place the almonds in a pot (large enough for the carrots) over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pot and roughly chop. Place in a bowl 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 drizzle of oil, and seasoning. Set aside for serving.
MAKE THE CUMIN CARROTS
Return the pot to a medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in a splash of warm water, cover with the lid, and leave to simmer for 4-5 minutes or until the carrot wedges are soft.
OSTENTATIOUS OSTRICH
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan (reserving the pan juices) and set aside. Rest for 5 minutes before thinly slicing and seasoning.
ONE LAST STEP…
When the carrots are cooked, add to the bowl with the toasted almonds. Add the crumbled feta, 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 over the chopped chives. Well done, Chef!

Almonds - 20g
Beetroot - 200g
Apple - 1
Raspberry Vinegar - 15ml
Ground Cumin - 5ml
Carrot - 240g
Free-range Ostrich Steak - 160g
Danish-style Feta - 20g
Green Leaves - 20g
Fresh Chives - 4g

Download the Recipe

Serves 2

AMAZING ALMONDS
Place the almonds in a pot (large enough for the carrots) over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pot and roughly chop. Place in a bowl 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 drizzle of oil, and seasoning. Set aside for serving.
MAKE THE CUMIN CARROTS
Return the pot to a medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges. Fry for 2-3 minutes until slightly softened and starting to brown, shifting occasionally. Pour in a splash of warm water, cover with the lid, and leave to simmer for 4-5 minutes or until the carrot wedges are soft.
OSTENTATIOUS OSTRICH
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan (reserving the pan juices) and set aside. Rest for 5 minutes before thinly slicing and seasoning.
ONE LAST STEP…
When the carrots are cooked, add to the bowl with the toasted almonds. Add the crumbled feta, 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 over the chopped chives. Well done, Chef!

Almonds - 40g
Beetroot - 400g
Apple - 1
Raspberry Vinegar - 30ml
Ground Cumin - 10ml
Carrot - 360g
Free-range Ostrich Steak - 320g
Danish-style Feta - 40g
Green Leaves - 40g
Fresh Chives - 8g

Download the Recipe

Serves 3

AMAZING ALMONDS
Place the almonds in a pot (large enough for the carrots) over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pot and roughly chop. Place in a bowl 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 drizzle of oil, and seasoning. Set aside for serving.
MAKE THE CUMIN CARROTS
Return the pot to a medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges. Fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in a splash of warm water, cover with the lid, and leave to simmer for 5-6 minutes or until the carrot wedges are soft.
OSTENTATIOUS OSTRICH
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan (reserving the pan juices) and set aside. Rest for 5 minutes before thinly slicing and seasoning.
ONE LAST STEP…
When the carrots are cooked, add to the bowl with the toasted almonds. Add the crumbled feta, 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 over the chopped chives. Well done, Chef!

Almonds - 60g
Beetroot - 600g
Apples - 2
Raspberry Vinegar - 45ml
Ground Cumin - 15ml
Carrot - 480g
Free-range Ostrich Steak - 480g
Danish-style Feta - 60g
Green Leaves - 60g
Fresh Chives - 12g

Download the Recipe

Serves 4

AMAZING ALMONDS
Place the almonds in a pot (large enough for the carrots) over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pot and roughly chop. Place in a bowl 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 drizzle of oil, and seasoning. Set aside for serving.
MAKE THE CUMIN CARROTS
Return the pot to a medium-high heat with a drizzle of oil, a knob of butter, and the cumin. When hot, add the carrot wedges. Fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in a splash of warm water, cover with the lid, and leave to simmer for 5-6 minutes or until the carrot wedges are soft.
OSTENTATIOUS OSTRICH
Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame will yield a medium-rare result.) In the final 1-2 minutes, baste with a knob of butter. Remove from the pan (reserving the pan juices) and set aside. Rest for 5 minutes before thinly slicing and seasoning.
ONE LAST STEP…
When the carrots are cooked, add to the bowl with the toasted almonds. Add the crumbled feta, 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 over the chopped chives. Well done, Chef!