Relish the lean texture and colourful aroma of free-range ostrich steak, seared in Rogan Josh spice. With the zing of pickled pepper salsa, the natural sweetness of roast pumpkin, and the warmth of hearty quinoa.
SUMPTUOUS SPICED OSTRICH
SUMPTUOUS SPICED OSTRICH
with quinoa, roast pumpkin & hummus dressing
Hands on Time: 15 - 25 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Cucumber
- Fresh Parsley
- Hummus
- Ostrich
- Ostrich Steak
- Ostrich Steaks
- Pickled Peppers
- Pumpkin Chunks
- Spice Mix
- White Quinoa
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
- Sugar/Sweetener/Honey
SWEET SWEET PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SALSA & HUMMUS
Combine the white wine vinegar and 60ml of warm water in a bowl. Add 1 tsp of a sweetener of choice and whisk until dissolved. Add in the chopped pickled peppers and diced cucumber. Toss together and set aside to pickle until serving. Combine the hummus with 1 tsp of olive oil and three quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the pumpkin has 10-15 minutes to go, place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 minutes, shifting 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, evenly sprinkle over the Spice Mix and add another drizzle of oil. Use the pan juices to baste the steak for the remaining cooking time. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
COLOURFUL QUINOA
Just before serving, toss the roast pumpkin pieces and pickled salsa through the cooked quinoa. Use or lose the pickling liquid as you’d like!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the tender, sliced ostrich. Drizzle over the hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
Pumpkin Chunks - 250g
White Quinoa - 75ml
White Wine Vinegar - 10ml
Pickled Peppers - 100g
Cucumber - 50g
Hummus - 50ml
Fresh Parsley - 4g
Ostrich Steak - 1
Spice Mix - 10ml
SWEET SWEET PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SALSA & HUMMUS
Combine the white wine vinegar and 125ml of warm water in a bowl. Add 1 tbsp of a sweetener of choice and whisk until dissolved. Add in the chopped pickled peppers and diced cucumber. Toss together and set aside to pickle until serving. Combine the hummus with 2 tsp of olive oil and three quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the pumpkin has 10-15 minutes to go, place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting as they colour, 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, evenly sprinkle over the Spice Mix and add another drizzle of oil. Use the pan juices to baste the steaks for the remaining cooking time. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
COLOURFUL QUINOA
Just before serving, toss the roast pumpkin pieces and pickled salsa through the cooked quinoa. Use or lose the pickling liquid as you’d like!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the tender, sliced ostrich. Drizzle over the hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
Pumpkin Chunks - 500g
White Quinoa - 150ml
White Wine Vinegar - 20ml
Pickled Peppers - 200g
Cucumber - 100g
Hummus - 100ml
Fresh Parsley - 8g
Ostrich Steaks - 2
Spice Mix - 20ml
SWEET SWEET PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SALSA & HUMMUS
Combine the white wine vinegar and 125ml of warm water in a bowl. Add 1 tbsp of a sweetener of choice and whisk until dissolved. Add in the chopped pickled peppers and diced cucumber. Toss together and set aside to pickle until serving. Combine the hummus with 2 tsp of olive oil and three quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the pumpkin has 10-15 minutes to go, place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting as they colour, 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, evenly sprinkle over the Spice Mix and add another drizzle of oil. Use the pan juices to baste the steaks for the remaining cooking time. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
COLOURFUL QUINOA
Just before serving, toss the roast pumpkin pieces and pickled salsa through the cooked quinoa. Use or lose the pickling liquid as you’d like!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the tender, sliced ostrich. Drizzle over the hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
Pumpkin Chunks - 500g
White Quinoa - 150ml
White Wine Vinegar - 20ml
Pickled Peppers - 200g
Cucumber - 100g
Hummus - 100ml
Fresh Parsley - 8g
Ostrich Steaks - 2
Spice Mix - 20ml
SWEET SWEET PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 750ml of water, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SALSA & HUMMUS
Combine the white wine vinegar and 250ml of warm water in a salad bowl. Add 2 tbsp of a sweetener of choice and whisk until dissolved. Add in the chopped pickled peppers and diced cucumber. Toss together and set aside to pickle until serving. Combine the hummus with 1 tbsp of olive oil and three quarters of the chopped parsley. Mix in water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SPICED OSTRICH
When the pumpkin has 10-15 minutes to go, place a large pan over a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting as they colour, 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, evenly sprinkle over the Spice Mix and add another drizzle of oil. Use the pan juices to baste the steaks for the remaining cooking time. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
COLOURFUL QUINOA
Just before serving, toss the roast pumpkin pieces and pickled salsa through the cooked quinoa. Use or lose the pickling liquid as you’d like!
SINK INTO HEALTH HEAVEN
Dish up some vibrant quinoa salad and top with the tender, sliced ostrich. Drizzle over the hummus dressing and garnish with the remaining chopped parsley. Well done, Chef!
Pumpkin Chunks - 1kg
White Quinoa - 300ml
White Wine Vinegar - 40ml
Pickled Peppers - 400g
Cucumber - 200g
Hummus - 200ml
Fresh Parsley - 15g
Ostrich Steaks - 4
Spice Mix - 40ml
Woolies Products in this dish
