eCook Meal
Seared Sustainable Ostrich
with fluffy millet, a sassy warm bean salsa & limey avocado
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R268.76
for 4 servings · R67.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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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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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Millet
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Sustainable Ostrich?
The preparation time for Seared Sustainable Ostrich with fluffy millet, a sassy warm bean salsa & limey avocado is between 15 and 30 minutes.
What is the total time required to make Seared Sustainable Ostrich with fluffy millet, a sassy warm bean salsa & limey avocado?
The total time required to make Seared Sustainable Ostrich with fluffy millet, a sassy warm bean salsa & limey avocado is between 40 and 55 minutes.
How many servings does Seared Sustainable Ostrich provide?
4 servings
What are the main ingredients in Seared Sustainable Ostrich?
Avocado, Corn, Fresh Coriander, Garlic, Kidney Beans, Lime, Millet, NOMU Cajun Rub, Ostrich, Ostrich Steak, Piquanté Peppers, Salad Leaves, Spring Onion
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Seared Sustainable Ostrich?
Avocado, Corn, Fresh Coriander, Garlic, Kidney Beans, Lime, Millet, NOMU Cajun Rub, Ostrich, Ostrich Steak, Piquanté Peppers, Salad Leaves, Spring Onion
How many calories does Seared Sustainable Ostrich have?
741 calories
How much fat content does Seared Sustainable Ostrich have?
grams