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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for SUMPTUOUS SPICED OSTRICH?
The preparation time for SUMPTUOUS SPICED OSTRICH with quinoa, roast pumpkin & hummus dressing is between 15 and 25 minutes.
What is the total time required to make SUMPTUOUS SPICED OSTRICH with quinoa, roast pumpkin & hummus dressing?
The total time required to make SUMPTUOUS SPICED OSTRICH with quinoa, roast pumpkin & hummus dressing is between 35 and 45 minutes.
How many servings does SUMPTUOUS SPICED OSTRICH provide?
4 servings
What are the main ingredients in SUMPTUOUS SPICED OSTRICH?
Cucumber, Fresh Parsley, Hummus, Ostrich, Ostrich Steak, Ostrich Steaks, Pickled Peppers, Pumpkin Chunks, Spice Mix, White Quinoa, White Wine Vinegar
What is the nutritional information of SUMPTUOUS SPICED OSTRICH?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SUMPTUOUS SPICED OSTRICH?
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! 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. 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. 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. 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!
What should be prepared from my kitchen to make SUMPTUOUS SPICED OSTRICH?
Cucumber, Fresh Parsley, Hummus, Ostrich, Ostrich Steak, Ostrich Steaks, Pickled Peppers, Pumpkin Chunks, Spice Mix, White Quinoa, White Wine Vinegar
How many calories does SUMPTUOUS SPICED OSTRICH have?
calories
How much fat content does SUMPTUOUS SPICED OSTRICH have?
grams
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