We’re ramping up this sensational ostrich with a divine whiskey & cream sauce. Want even more deliciousness? Well, help yourself to a glistening side of buttery fondant baby potatoes and garlic green beans.
Succulent Ostrich & Whiskey Sauce
Succulent Ostrich & Whiskey Sauce
with fondant baby potatoes & green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Baby Potatoes
- Beef
- Beef Stock
- Free-range Ostrich Steak
- Fresh Cream
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Green Beans
- Green Leaves
- Lemon Juice
- Onion
- Onions
- Ostrich
- Whiskey
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
BABY POTATOES
Boil the kettle. Place a deep pan (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the baby potatoes, cut-side down, until starting to brown, 3-4 minutes. Add 100ml [200ml]|#7DA0D7 of boiling water and 1⁄2 the stock. Cover and simmer until soft, 15-20 minutes. Add a splash of water (if necessary).
ALL OF THE Almonds
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.
IT’S A GO FOR THE GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the garlic. Remove from the pan, season, and cover.
BUTTER-BASTED Ostrich STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
IT’S Whiskey O’CLOCK
Return the pan to medium heat with a drizzle of oil and a knob of butter, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the Whiskey and simmer until almost all evaporated, 1-2 minutes. Reduce the heat and add the remaining stock, 30ml [60ml]|#7DA0D7 of boiling water, and the cream. Simmer until slightly reduced and thickened, 3-5 [4-6]|#7DA0D7 minutes (stirring occasionally). Season.
FRESHNESS
To a salad bowl, add the green leaves and the charred green beans. Toss with the lemon juice (to taste), the toasted nuts, a drizzle of olive oil, and seasoning.
A SENSATIONAL DINNER
Plate up the green bean salad. Serve with the Ostrich slices doused in the whiskey sauce. Pile on the fondant baby potatoes and garnish with the parsley. Dive in, Chef!
BABY POTATOES
Boil the kettle. Place a deep pan (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the baby potatoes, cut-side down, until starting to brown, 3-4 minutes. Add 100ml [200ml]|#7DA0D7 of boiling water and 1⁄2 the stock. Cover and simmer until soft, 15-20 minutes. Add a splash of water (if necessary).
ALL OF THE Almonds
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.
IT’S A GO FOR THE GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the garlic. Remove from the pan, season, and cover.
BUTTER-BASTED Ostrich STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
IT’S Whiskey O’CLOCK
Return the pan to medium heat with a drizzle of oil and a knob of butter, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the Whiskey and simmer until almost all evaporated, 1-2 minutes. Reduce the heat and add the remaining stock, 30ml [60ml]|#7DA0D7 of boiling water, and the cream. Simmer until slightly reduced and thickened, 3-5 [4-6]|#7DA0D7 minutes (stirring occasionally). Season.
FRESHNESS
To a salad bowl, add the green leaves and the charred green beans. Toss with the lemon juice (to taste), the toasted nuts, a drizzle of olive oil, and seasoning.
A SENSATIONAL DINNER
Plate up the green bean salad. Serve with the Ostrich slices doused in the whiskey sauce. Pile on the fondant baby potatoes and garnish with the parsley. Dive in, Chef!
BABY POTATOES
Boil the kettle. Place a deep pan (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the baby potatoes, cut-side down, until starting to brown, 4-5 minutes. Add 300ml [400ml]|#7DA0D7 of boiling water and ½ the stock. Cover and simmer until soft, 20-25 minutes. Add a splash of water (if necessary).
ALL OF THE Almonds
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.
IT’S A GO FOR THE GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, add the garlic. Remove from the pan, season, and cover.
BUTTER-BASTED Ostrich STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
IT’S Whiskey O’CLOCK
Return the pan to medium heat with a drizzle of oil and a knob of butter, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the Whiskey and simmer until almost all evaporated, 1-2 minutes. Reduce the heat and add the remaining stock, 90ml [120ml]|#7DA0D7 of boiling water, and the cream. Simmer until slightly reduced and thickened, 5-7 [6-8]|#7DA0D7 minutes (stirring occasionally). Season.
FRESHNESS
To a salad bowl, add the green leaves and the charred green beans. Toss with the lemon juice (to taste), the toasted nuts, a drizzle of olive oil, and seasoning.
A SENSATIONAL DINNER
Plate up the green bean salad. Serve with the Ostrich slices doused in the whiskey sauce. Pile on the fondant baby potatoes and garnish with the parsley. Dive in, Chef!
BABY POTATOES
Boil the kettle. Place a deep pan (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the baby potatoes, cut-side down, until starting to brown, 4-5 minutes. Add 300ml [400ml]|#7DA0D7 of boiling water and ½ the stock. Cover and simmer until soft, 20-25 minutes. Add a splash of water (if necessary).
ALL OF THE Almonds
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.
IT’S A GO FOR THE GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, add the garlic. Remove from the pan, season, and cover.
BUTTER-BASTED Ostrich STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
IT’S Whiskey O’CLOCK
Return the pan to medium heat with a drizzle of oil and a knob of butter, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the Whiskey and simmer until almost all evaporated, 1-2 minutes. Reduce the heat and add the remaining stock, 90ml [120ml]|#7DA0D7 of boiling water, and the cream. Simmer until slightly reduced and thickened, 5-7 [6-8]|#7DA0D7 minutes (stirring occasionally). Season.
FRESHNESS
To a salad bowl, add the green leaves and the charred green beans. Toss with the lemon juice (to taste), the toasted nuts, a drizzle of olive oil, and seasoning.
A SENSATIONAL DINNER
Plate up the green bean salad. Serve with the Ostrich slices doused in the whiskey sauce. Pile on the fondant baby potatoes and garnish with the parsley. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Succulent Ostrich & Whiskey Sauce?
The preparation time for Succulent Ostrich & Whiskey Sauce with fondant baby potatoes & green beans is between 25 and 40 minutes.
What is the total time required to make Succulent Ostrich & Whiskey Sauce with fondant baby potatoes & green beans?
The total time required to make Succulent Ostrich & Whiskey Sauce with fondant baby potatoes & green beans is between 40 and 55 minutes.
How many servings does Succulent Ostrich & Whiskey Sauce provide?
4 servings
What are the main ingredients in Succulent Ostrich & Whiskey Sauce?
Almonds, Baby Potatoes, Beef, Beef Stock, Free-range Ostrich Steak, Fresh Cream, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Green Beans, Green Leaves, Lemon Juice, Onion, Onions, Ostrich, Whiskey
What is the nutritional information of Succulent Ostrich & Whiskey Sauce?
Calories: 758, Carbs: 63 grams, Fat: grams, Protein: 45.5 grams, Sugar: 17.6 grams, Salt: 262 grams
How do I prepare Succulent Ostrich & Whiskey Sauce?
IT’S WHISKEY O’CLOCK: Return the pan to medium heat with a drizzle of oil and a knob of butter, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the whiskey and simmer until almost all evaporated, 1-2 minutes. Reduce the heat and add the remaining stock, 30ml [60ml]|#7DA0D7 of boiling water, and the cream. Simmer until slightly reduced and thickened, 3-5 [4-6]|#7DA0D7 minutes (stirring occasionally). Season. BUTTER-BASTED OSTRICH STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel, 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. BABY POTATOES: Boil the kettle. Place a deep pan (with a lid) over medium heat with a drizzle of oil and a knob of butter. When hot, fry the baby potatoes, cut-side down, until starting to brown, 3-4 minutes. Add 100ml [200ml]|#7DA0D7 of boiling water and 1⁄2 the stock. Cover and simmer until soft, 15-20 minutes. Add a splash of water (if necessary). FRESHNESS: To a salad bowl, add the green leaves and the charred green beans. Toss with the lemon juice (to taste), the toasted nuts, a drizzle of olive oil, and seasoning. A SENSATIONAL DINNER: Plate up the green bean salad. Serve with the ostrich slices doused in the whiskey sauce. Pile on the fondant baby potatoes and garnish with the parsley. Dive in, Chef! IT’S A GO FOR THE GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. Fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the garlic. Remove from the pan, season, and cover. ALL OF THE ALMONDS: 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.
What should be prepared from my kitchen to make Succulent Ostrich & Whiskey Sauce?
Almonds, Baby Potatoes, Beef, Beef Stock, Free-range Ostrich Steak, Fresh Cream, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Green Beans, Green Leaves, Lemon Juice, Onion, Onions, Ostrich, Whiskey
How many calories does Succulent Ostrich & Whiskey Sauce have?
758 calories
How much fat content does Succulent Ostrich & Whiskey Sauce have?
grams
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