eCook Meal
Seared Ostrich on Creamy Orzo
with rosemary burnt butter & roast veg
Sustainably sourced ostrich slices atop gloriously creamy orzo, infused with sautéed leek, garlic, crème fraîche and lemon. Finished with a splash of rich rosemary burnt butter and served alongside toasty roasted tomato and baby marrow.
Serving guide
Choose your portion size.
ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 15-20 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 500ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 80ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the Leek and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE Ostrich & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel and season. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning as it colours until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 30g of butter and dried Rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. In the final minute add the grated Garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 2-3 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 1-2 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy Ostrich steak slices, side with roasted veggies and drizzle over the Rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprig. Well done, Chef!
ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 15-20 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 750ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 160ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE Ostrich & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 60g of butter and dried Rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. In the final minute add the grated Garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 3-4 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 1-2 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy Ostrich steak slices, side with roasted veggies and drizzle over the Rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!
ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 20-25 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 1L of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 240ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE Ostrich & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 90g of butter and dried Rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 3-4 minutes until soft, shifting frequently. In the final minute add the grated Garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 4-5 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 2-3 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy Ostrich steak slices, side with roasted veggies and drizzle over the Rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!
ROAST VEGGIES
Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 20-25 minutes until cooked through, shifting halfway.
COOK ORZO
Fill a pot for the orzo pasta with 1.5L of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 320ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5.
TOAST SUNFLOWER SEEDS & PREP LEEKS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
FRY THE Ostrich & BURNT BUTTER
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 120g of butter and dried Rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
CREAMY ORZO SAUCE
Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 3-4 minutes until soft, shifting frequently. In the final minute add the grated Garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 4-5 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 2-3 minutes. Season and squeeze in some lemon juice to taste.
PLATE
Dish up the creamy orzo, top with juicy Ostrich steak slices, side with roasted veggies and drizzle over the Rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R311.07
for 4 servings · R77.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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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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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Ostrich on Creamy Orzo?
The preparation time for Seared Ostrich on Creamy Orzo with rosemary burnt butter & roast veg is between 20 and 35 minutes.
What is the total time required to make Seared Ostrich on Creamy Orzo with rosemary burnt butter & roast veg?
The total time required to make Seared Ostrich on Creamy Orzo with rosemary burnt butter & roast veg is between 30 and 45 minutes.
How many servings does Seared Ostrich on Creamy Orzo provide?
4 servings
What are the main ingredients in Seared Ostrich on Creamy Orzo?
Baby Marrow, Baby Tomato, Creme Fraiche, Garlic, Leek, Lemon, Orzo Pasta, Ostrich, Ostrich Steak, Rosemary, Sunflower Seeds
What is the nutritional information of Seared Ostrich on Creamy Orzo?
Calories: 868, Carbs: 86 grams, Fat: grams, Protein: 53 grams, Sugar: 14.6 grams, Salt: 130 grams
How do I prepare Seared Ostrich on Creamy Orzo?
COOK ORZO: Fill a pot for the orzo pasta with 750ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain, and reserve 160ml of pasta water. Add the pasta to a bowl, toss through some oil to prevent sticking, and season to taste. Keep aside the empty pot for step 5. CREAMY ORZO SAUCE: Return the pot that you cooked the orzo in, to a medium heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting frequently. In the final minute add the grated garlic and fry until fragrant. Lower the heat, add the crème fraîche, reserved pasta water and simmer for 3-4 minutes until thickened in consistency. Add the cooked orzo to the creamy leek sauce and heat through for 1-2 minutes. Season and squeeze in some lemon juice to taste. ROAST VEGGIES: Place the baby marrow chunks and whole baby tomatoes on a roasting tray, coat in oil, and lightly season. Roast in the hot oven for 15-20 minutes until cooked through, shifting halfway. FRY THE OSTRICH & BURNT BUTTER: Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning as they colour until browned all over and cooked to your preference. The time frame recommended will yield a medium-rare result. In the final 2-3 minutes, baste the steak with 60g of butter and dried rosemary. Remove the steak from the pan on completion and wrap up in a tinfoil reserving the rosemary-infused burnt butter. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. PLATE: Dish up the creamy orzo, top with juicy ostrich steak slices, side with roasted veggies and drizzle over the rosemary-infused burnt butter. Garnish with sunflower seeds, lemon zest and fried rosemary sprigs. Well done, Chef! TOAST SUNFLOWER SEEDS & PREP LEEKS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Trim the base of the leeks and cut in half lengthways. Rinse thoroughly and finely slice.
What should be prepared from my kitchen to make Seared Ostrich on Creamy Orzo?
Baby Marrow, Baby Tomato, Creme Fraiche, Garlic, Leek, Lemon, Orzo Pasta, Ostrich, Ostrich Steak, Rosemary, Sunflower Seeds
How many calories does Seared Ostrich on Creamy Orzo have?
868 calories
How much fat content does Seared Ostrich on Creamy Orzo have?
grams