What are the main ingredients in Seared Sustainable Ostrich?

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

What is the nutritional information of Seared Sustainable Ostrich?

Calories: 741, Carbs: 86 grams, Fat: grams, Protein: 50.4 grams, Sugar: 11.2 grams, Salt: 517 grams

How do I prepare Seared Sustainable Ostrich?

VIBRANT WARM SALSA: Place a pan on a high heat with a drizzle of oil. When hot add the drained corn and drained kidney beans. Fry for 3-4 minutes until the corn is browning and kidney beans are warmed through. Remove from the pan on completion, place in a bowl and cover to keep warm until serving. SIZZLING STEAK: Wipe down the pan if necessary and return it to a medium heat with a drizzle of oil. Pat dry the ostrich steaks with some paper towel. When the pan is hot, fry the steaks for 6-7 minutes, shifting and turning as they colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the grated garlic and the remaining Cajun Rub. Place in a piece of tinfoil, with any pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing and seasoning, reserving the juices for serving. FLUFFY MILLET: Place a pot over a medium heat. When hot, toast the millet and ½ of the Cajun Rub for 2-3 minutes until starting to turn gold, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving. LIMEY AVO & SALSA FINALE: Halve the avocados and remove the pip, scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl and add a squeeze of lime juice, a pinch of zest and some seasoning - all to taste. Gently toss until the avocado pieces are coated. In the bowl with corn mixture, add the shredded leaves, white spring onion slices and chopped piquanté peppers. Add 20ml of olive oil, a squeeze of lime juice, any remaining zest, toss to combine and season to taste. GET READY TO FEAST...: Make a bed of millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and zesty avocado pieces. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!

What should be prepared from my kitchen to make Seared Sustainable Ostrich?

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

Seared Sustainable Ostrich

We’re comin’ in piping hot with, sustainably sourced, ostrich steak seared in garlic and a Cajun rub, zesty warm corn and kidney bean salsa, on a bed of smoky, fluffy millet. Top it with spring onion and limey avocado, and you’ve got supper done, dusted, and delish!

Seared Sustainable Ostrich

with fluffy millet, a sassy warm bean salsa & limey avocado

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Corn
Free-range Ostrich Steak
Fresh Coriander
Garlic Clove
Garlic Cloves
Kidney Beans
Lime
Limes
Millet
NOMU Cajun Rub
Ostrich
Piquanté Peppers
Salad Leaves
Spring Onion
Spring Onions

From your kitchen:

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

Serves 1

FLUFFY MILLET
Place a pot over a medium heat. When hot, toast the millet and ½ of the Cajun Rub for 2-3 minutes until starting to turn gold, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
VIBRANT WARM SALSA
Place a pan on a high heat with a drizzle of oil. When hot add the drained corn and drained kidney beans. Fry for 3-4 minutes until the corn is browning and kidney beans are warmed through. Remove from the pan on completion, place in a bowl and cover to keep warm until serving.
SIZZLING STEAK
Wipe down the pan if necessary and return it to a medium heat with a drizzle of oil. Pat dry the ostrich steak with some paper towel. When the pan is hot, fry the steak for 6-7 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.) During the final 1-2 minutes, baste with the grated garlic and the remaining Cajun Rub. Place in a piece of tinfoil, with any pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing and seasoning, reserving the juices for serving.
LIMEY AVO & SALSA FINALE
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half and cut into bite-sized chunks. Place in a bowl and add a squeeze of lime juice, a pinch of zest and some seasoning - all to taste. Gently toss until the avocado pieces are coated. In the bowl with corn mixture, add the shredded leaves, white spring onion slices and chopped piquanté peppers. Add 10ml of olive oil, a squeeze of lime juice, any remaining zest, toss to combine and season to taste.
GET READY TO FEAST...
Make a bed of millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and zesty avocado pieces. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedge. Nice work, Chef!

Millet - 75ml
NOMU Cajun Rub - 7,5ml
Corn - 50g
Kidney Beans - 60g
Free-range Ostrich Steak - 160g
Garlic Clove - 1
Avocado - 1
Lime - 1
Salad Leaves - 20g
Spring Onion - 1
Piquanté Peppers - 25g
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFY MILLET
Place a pot over a medium heat. When hot, toast the millet and ½ of the Cajun Rub for 2-3 minutes until starting to turn gold, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
VIBRANT WARM SALSA
Place a pan on a high heat with a drizzle of oil. When hot add the drained corn and drained kidney beans. Fry for 3-4 minutes until the corn is browning and kidney beans are warmed through. Remove from the pan on completion, place in a bowl and cover to keep warm until serving.
SIZZLING STEAK
Wipe down the pan if necessary and return it to a medium heat with a drizzle of oil. Pat dry the ostrich steaks with some paper towel. When the pan is hot, fry the steaks for 6-7 minutes, shifting and turning as they colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the grated garlic and the remaining Cajun Rub. Place in a piece of tinfoil, with any pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing and seasoning, reserving the juices for serving.
LIMEY AVO & SALSA FINALE
Halve the avocados and remove the pip, scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl and add a squeeze of lime juice, a pinch of zest and some seasoning - all to taste. Gently toss until the avocado pieces are coated. In the bowl with corn mixture, add the shredded leaves, white spring onion slices and chopped piquanté peppers. Add 20ml of olive oil, a squeeze of lime juice, any remaining zest, toss to combine and season to taste.
GET READY TO FEAST...
Make a bed of millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and zesty avocado pieces. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!

Millet - 150ml
NOMU Cajun Rub - 15ml
Corn - 100g
Kidney Beans - 120g
Free-range Ostrich Steak - 320g
Garlic Cloves - 2
Avocado - 1
Lime - 1
Salad Leaves - 40g
Spring Onions - 2
Piquanté Peppers - 50g
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFY MILLET
Place a pot over a medium heat. When hot, toast the millet and ½ of the Cajun Rub for 3-4 minutes until starting to turn gold, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
VIBRANT WARM SALSA
Place a pan on a high heat with a drizzle of oil. When hot add the drained corn and drained kidney beans. Fry for 4-5 minutes until the corn is browning and kidney beans are warmed through. Remove from the pan on completion, place in a bowl and cover to keep warm until serving.
SIZZLING STEAK
Wipe down the pan if necessary and return it to a medium heat with a drizzle of oil. Pat dry the ostrich steaks with some paper towel. When the pan is hot, fry the steaks for 7-8 minutes, shifting and turning as they colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the grated garlic and the remaining Cajun Rub. Place in a piece of tinfoil, with any pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing and seasoning, reserving the juices for serving.
LIMEY AVO & SALSA FINALE
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado flesh from the remaining halves and cut into bite-sized chunks. Place in a bowl and add a squeeze of lime juice, a pinch of zest and some seasoning - all to taste. Gently toss until the avocado pieces are coated. In the bowl with corn mixture, add the shredded leaves, white spring onion slices and chopped piquanté peppers. Add 30ml of olive oil, a squeeze of lime juice, any remaining zest, toss to combine and season to taste.
GET READY TO FEAST...
Make a bed of millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and zesty avocado pieces. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!

Millet - 225ml
NOMU Cajun Rub - 22,5ml
Corn - 150g
Kidney Beans - 180g
Free-range Ostrich Steak - 480g
Garlic Cloves - 3
Avocados - 2
Limes - 2
Salad Leaves - 60g
Spring Onions - 3
Piquanté Peppers - 75g
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFY MILLET
Place a pot over a medium heat. When hot, toast the millet and ½ of the Cajun Rub for 3-4 minutes until starting to turn gold, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Cover to keep warm and set aside until serving.
VIBRANT WARM SALSA
Place a pan on a high heat with a drizzle of oil. When hot add the drained corn and drained kidney beans. Fry for 4-5 minutes until the corn is browning and kidney beans are warmed through. Remove from the pan on completion, place in a bowl and cover to keep warm until serving.
SIZZLING STEAK
Wipe down the pan if necessary and return it to a medium heat with a drizzle of oil. Pat dry the ostrich steaks with some paper towel. When the pan is hot, fry the steaks for 7-8 minutes, shifting and turning as they colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the grated garlic and the remaining Cajun Rub. Place in a piece of tinfoil, with any pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing and seasoning, reserving the juices for serving.
LIMEY AVO & SALSA FINALE
Halve the avocados and remove the pip, scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl and add a squeeze of lime juice, a pinch of zest and some seasoning - all to taste. Gently toss until the avocado pieces are coated. In the bowl with corn mixture, add the shredded leaves, white spring onion slices and chopped piquanté peppers. Add 40ml of olive oil, a squeeze of lime juice, any remaining zest, toss to combine and season to taste.
GET READY TO FEAST...
Make a bed of millet, lay over the smoky steak slices, and drizzle with the reserved meat juices. Side with the salsa and zesty avocado pieces. Garnish with the green spring onion slices, the chopped coriander, and any remaining lime wedges. Nice work, Chef!