eCook Meal
Shisa Nyama-style Ostrich
with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing
Succulent BBQ ostrich steak served with roasted butternut half-moons, corn on the cob, and bright green beans. Finished off with a drizzle of yoghurt-pesto dressing and sprinklings of fresh parsley. A summer-time feast!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons, the garlic clove, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
WRAP UP THE STEAK
When the Butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 3-4 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted Garlic. In a bowl, combine the pesto, the Yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons, the garlic clove, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
WRAP UP THE STEAK
When the Butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 4-5 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted Garlic. In a bowl, combine the pesto, the Yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons, the garlic cloves, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
WRAP UP THE STEAK
When the Butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 5-6 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted Garlic. In a bowl, combine the pesto, the Yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons, the garlic cloves, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
WRAP UP THE STEAK
When the Butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
IT’S A GO FOR GREEN BEANS
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 6-7 minutes. Remove from the pan and season.
IMPRESSO WITH THE PESTO
Roughly chop the roasted Garlic. In a bowl, combine the pesto, the Yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency.
DINNER IS SERVED
Plate up the roasted Butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R229.41
for 4 servings · R57.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 1Fat Free Ayrshire Plain Yoghurt 150 g R14.99 · whole pack (size can't be divided)R14.99
-
Butternut Whole needs 1Butternut Avg 900 g R25.79 · whole pack (size can't be divided)R25.79
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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:
- Pesto Princess Coriander & Chilli Pesto
- CarbSmart BBQ Sauce
- Corn On The Cob
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Shisa Nyama-style Ostrich?
The preparation time for Shisa Nyama-style Ostrich with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing is between 30 and 45 minutes.
What is the total time required to make Shisa Nyama-style Ostrich with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing?
The total time required to make Shisa Nyama-style Ostrich with butternut, vibrant green beans, charred corn & a yoghurt-pesto dressing is between 45 and 65 minutes.
How many servings does Shisa Nyama-style Ostrich provide?
4 servings
What are the main ingredients in Shisa Nyama-style Ostrich?
Butternut, CarbSmart BBQ Sauce, Corn On The Cob, Garlic, Green Beans, Ostrich, Ostrich Steak, Parsley, Pesto Princess Coriander & Chilli Pesto, Yoghurt
What is the nutritional information of Shisa Nyama-style Ostrich?
Calories: 606, Carbs: 55 grams, Fat: grams, Protein: 44.9 grams, Sugar: 16.4 grams, Salt: 196 grams
How do I prepare Shisa Nyama-style Ostrich?
ROAST: Preheat the oven to 200°C. Spread the butternut half-moons, the garlic clove, and the sliced corn on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). IMPRESSO WITH THE PESTO: Roughly chop the roasted garlic. In a bowl, combine the pesto, the yoghurt, the chopped garlic, and seasoning. Add water in 5ml increments until drizzling consistency. IT’S A GO FOR GREEN BEANS: Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the green beans until al dente, 4-5 minutes. Remove from the pan and season. WRAP UP THE STEAK: When the butternut & corn have been roasting for 15-20 minutes, pat the steak dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. DINNER IS SERVED: Plate up the roasted butternut & corn. Side with the green beans and the BBQ steak slices. Drizzle over the pesto dressing and garnish with the chopped parsley. Well done Chef!
What should be prepared from my kitchen to make Shisa Nyama-style Ostrich?
Butternut, CarbSmart BBQ Sauce, Corn On The Cob, Garlic, Green Beans, Ostrich, Ostrich Steak, Parsley, Pesto Princess Coriander & Chilli Pesto, Yoghurt
How many calories does Shisa Nyama-style Ostrich have?
606 calories
How much fat content does Shisa Nyama-style Ostrich have?
grams