Tender ostrich is seared to perfection with fresh rosemary & butter. Paired with soft, roasted gem squash filled with creamy spinach & cottage cheese. Sided with a zesty salad with plump peas & pickled peppers, and garnished with toasted almonds to perfectly round off this delicious meal.
Stuffed Gems & Ostrich
Stuffed Gems & Ostrich
with spinach, cottage cheese & fresh rosemary
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Cottage Cheese
- Free-range Ostrich Fillet
- Fresh Rosemary
- Gem Squash
- Green Leaves
- Ground Nutmeg
- Lemon Juice
- Ostrich
- Peas
- Pickled Bell Peppers
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
FIRE UP THOSE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 25-30 minutes.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse the green leaves and the rosemary. Rinse and roughly chop the Spinach. Drain the pickled peppers. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY DREAMY FILLING
Return the pan to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the chopped Spinach until wilted, 1-2 minutes. Remove from the pan and add to a bowl. Combine with the cottage cheese, the nutmeg (to taste), and seasoning. When the gem squash has 5 minutes remaining, remove from the oven and stuff with the creamy spinach filling. Return to the oven and bake for the remaining time.
BUTTERY Ostrich
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the rosemary sprigs. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
SIDE PIECE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the plumped Peas, the drained pickled peppers, and ½ the toasted Almonds.
DINNER IS SERVED
Plate up the seared Ostrich slices and drizzle over any pan juices. Side with the stuffed gem squash and top with the remaining Almonds. Serve with the dressed salad. Go for it, Chef!
FIRE UP THOSE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 25-30 minutes.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse the green leaves and the rosemary. Rinse and roughly chop the Spinach. Drain the pickled peppers. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY DREAMY FILLING
Return the pan to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the chopped Spinach until wilted, 1-2 minutes. Remove from the pan and add to a bowl. Combine with the cottage cheese, the nutmeg (to taste), and seasoning. When the gem squash has 5 minutes remaining, remove from the oven and stuff with the creamy spinach filling. Return to the oven and bake for the remaining time.
BUTTERY Ostrich
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the rosemary sprigs. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
SIDE PIECE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the plumped Peas, the drained pickled peppers, and ½ the toasted Almonds.
DINNER IS SERVED
Plate up the seared Ostrich slices and drizzle over any pan juices. Side with the stuffed gem squash and top with the remaining Almonds. Serve with the dressed salad. Go for it, Chef!
FIRE UP THOSE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 30-35 minutes.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse the green leaves and the rosemary. Rinse and roughly chop the Spinach. Drain the pickled peppers. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY DREAMY FILLING
Return the pan to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the chopped Spinach until wilted, 2-3 minutes. Remove from the pan and add to a bowl. Combine with the cottage cheese, the nutmeg (to taste), and seasoning. When the gem squash has 5 minutes remaining, remove from the oven and stuff with the creamy spinach filling. Return to the oven and bake for the remaining time.
BUTTERY Ostrich
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the rosemary sprigs. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
SIDE PIECE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the plumped Peas, the drained pickled peppers, and ½ the toasted Almonds.
DINNER IS SERVED
Plate up the seared Ostrich slices and drizzle over any pan juices. Side with the stuffed gem squash and top with the remaining Almonds. Serve with the dressed salad. Go for it, Chef!
FIRE UP THOSE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 30-35 minutes.
PREP STEP
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse the green leaves and the rosemary. Rinse and roughly chop the Spinach. Drain the pickled peppers. Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY DREAMY FILLING
Return the pan to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the chopped Spinach until wilted, 2-3 minutes. Remove from the pan and add to a bowl. Combine with the cottage cheese, the nutmeg (to taste), and seasoning. When the gem squash has 5 minutes remaining, remove from the oven and stuff with the creamy spinach filling. Return to the oven and bake for the remaining time.
BUTTERY Ostrich
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the rosemary sprigs. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
SIDE PIECE
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the plumped Peas, the drained pickled peppers, and ½ the toasted Almonds.
DINNER IS SERVED
Plate up the seared Ostrich slices and drizzle over any pan juices. Side with the stuffed gem squash and top with the remaining Almonds. Serve with the dressed salad. Go for it, Chef!
Frequently Asked Questions
What is the preparation time for Stuffed Gems & Ostrich?
The preparation time for Stuffed Gems & Ostrich with spinach, cottage cheese & fresh rosemary is between 20 and 40 minutes.
What is the total time required to make Stuffed Gems & Ostrich with spinach, cottage cheese & fresh rosemary?
The total time required to make Stuffed Gems & Ostrich with spinach, cottage cheese & fresh rosemary is between 40 and 55 minutes.
How many servings does Stuffed Gems & Ostrich provide?
4 servings
What are the main ingredients in Stuffed Gems & Ostrich?
Almonds, Cottage Cheese, Free-range Ostrich Fillet, Fresh Rosemary, Gem Squash, Green Leaves, Ground Nutmeg, Lemon Juice, Ostrich, Peas, Pickled Bell Peppers, Spinach
What is the nutritional information of Stuffed Gems & Ostrich?
Calories: 438, Carbs: 30 grams, Fat: grams, Protein: 45.9 grams, Sugar: 11.6 grams, Salt: 524 grams
How do I prepare Stuffed Gems & Ostrich?
FIRE UP THOSE GEMS: Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until cooked through and soft, 25-30 minutes. PREP STEP: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse the green leaves and the rosemary. Rinse and roughly chop the spinach. Drain the pickled peppers. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY DREAMY FILLING: Return the pan to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the chopped spinach until wilted, 1-2 minutes. Remove from the pan and add to a bowl. Combine with the cottage cheese, the nutmeg (to taste), and seasoning. When the gem squash has 5 minutes remaining, remove from the oven and stuff with the creamy spinach filling. Return to the oven and bake for the remaining time. SIDE PIECE: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the rinsed green leaves, the plumped peas, the drained pickled peppers, and ½ the toasted almonds. BUTTERY OSTRICH: Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the rosemary sprigs. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning. DINNER IS SERVED: Plate up the seared ostrich slices and drizzle over any pan juices. Side with the stuffed gem squash and top with the remaining almonds. Serve with the dressed salad. Go for it, Chef!
What should be prepared from my kitchen to make Stuffed Gems & Ostrich?
Almonds, Cottage Cheese, Free-range Ostrich Fillet, Fresh Rosemary, Gem Squash, Green Leaves, Ground Nutmeg, Lemon Juice, Ostrich, Peas, Pickled Bell Peppers, Spinach
How many calories does Stuffed Gems & Ostrich have?
438 calories
How much fat content does Stuffed Gems & Ostrich have?
grams
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