What are the main ingredients in Steakhouse Ostrich & Truffled Roasties?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Steakhouse Ostrich & Truffled Roasties?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Steakhouse Ostrich & Truffled Roasties?

POP IN THE ROASTIES: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. TOAST THE SEEDS: Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. SMOKY CARAMELISED ONIONS: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving. YOU’RE HALFWAY!: When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. A BOWL OF TANGY SALAD: For the dressing, place the vinegar in a salad bowl and whisk in 1 tbsp of olive oil until well combined. Add in the rinsed rocket, the cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat. STEAKHOUSE-STYLE!: Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!

What should be prepared from my kitchen to make Steakhouse Ostrich & Truffled Roasties?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

Steakhouse Ostrich & Truffled Roasties

No need to leave home for a steakhouse dinner! Your seared ostrich steak is swathed in silky onions, caramelised in a coffee rub. It’s accompanied by a rocket and cucumber salad and sweet potato roasties, dripping with truffle oil.

Steakhouse Ostrich & Truffled Roasties

with coffee-caramelised onions & toasted sunflower seeds

Hands on Time: 25 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Fresh Parsley
NOMU Coffee Rub
Onion
Ostrich
Ostrich Steak
Red Wine Vinegar
Sunflower Seeds
Sweet Potato
Truffle Oil
Wild Rocket

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel
Sugar/Sweetener/Honey

Photo of Steakhouse Ostrich & Truffled Roasties

Serves 1

POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a bowl and whisk in 2 tsp of olive oil until well combined. Add in the rinsed rocket, the cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!

Sweet Potato - 250g
Sunflower Seeds - 10g
Onion - 1
NOMU Coffee Rub - 7.5ml
Truffle Oil - 15ml
Ostrich Steak - 160g
Red Wine Vinegar - 15ml
Wild Rocket - 20g
Cucumber - 50g
Fresh Parsley - 4g

Download the Recipe

Serves 2

POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a salad bowl and whisk in 1 tbsp of olive oil until well combined. Add in the rinsed rocket, the cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!

Sweet Potato - 500g
Sunflower Seeds - 20g
Onion - 2
NOMU Coffee Rub - 15ml
Truffle Oil - 30ml
Ostrich Steak - 320g
Red Wine Vinegar - 30ml
Wild Rocket - 40g
Cucumber - 100g
Fresh Parsley - 8g

Download the Recipe

Serves 3

POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a salad bowl and whisk in 1 tbsp of olive oil until well combined. Add in the rinsed rocket, the cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!

Sweet Potato - 500g
Sunflower Seeds - 20g
Onion - 2
NOMU Coffee Rub - 15ml
Truffle Oil - 30ml
Ostrich Steak - 320g
Red Wine Vinegar - 30ml
Wild Rocket - 40g
Cucumber - 100g
Fresh Parsley - 8g

Download the Recipe

Serves 4

POP IN THE ROASTIES
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
TOAST THE SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SMOKY CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, mix in the Coffee Rub and a sweetener of choice (both to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the roasties reach the halfway mark, remove from the oven and drizzle over the truffle oil. Give them a shift and return to the oven for the remaining cooking time. Pat the ostrich dry with paper towel. Return the pan to a medium heat with another drizzle of oil. When hot, fry the steaks for 9-10 minutes, shifting as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final minute, baste with a knob of butter (optional). Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
A BOWL OF TANGY SALAD
For the dressing, place the vinegar in a salad bowl and whisk in 2 tbsp of olive oil until well combined. Add in the rinsed rocket, the cucumber half-moons, and three-quarters of the toasted seeds. Season and toss to coat.
STEAKHOUSE-STYLE!
Dish up the truffled roasties alongside the juicy ostrich steak slices. Either pile the coffee-caramelised onions on top of the steak, or serve on the side. Plate up some peppery rocket salad and garnish with the chopped parsley and the remaining sunflower seeds. Excellent work, Chef!