What are the main ingredients in Tangy Sweet Chilli Ostrich?

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

What is the nutritional information of Tangy Sweet Chilli Ostrich?

Calories: 838, Carbs: 61 grams, Fat: grams, Protein: 45 grams, Sugar: 25.5 grams, Salt: 1140 grams

How do I prepare Tangy Sweet Chilli Ostrich?

ONIONS & PEPS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside. MAKE THE SAUCES: Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside. QUAC SALAD: To a salad bowl, add the shredded leaves. Mix through the carrot ribbons, ½ the toasted seeds & nuts, and the tangy guacamole. Set aside. FRY THE STEAK: Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning. TOASTY & NUTTY: Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO DINE: Make a bed of the carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!

What should be prepared from my kitchen to make Tangy Sweet Chilli Ostrich?

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

Tangy Sweet Chilli Ostrich

Get ready for a taste sensation, Chef! On a bed of carrot ribbons & fresh green leaves lie caramelised onions & charred bell peppers sided with perfectly pan-fried ostrich steak slices. All drizzled with a sweet chilli mayo and sprinkled with toasted sesame seeds & peanuts. Garnished with fresh coriander.

Tangy Sweet Chilli Ostrich

with a creamy guacamole salad

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Carrot
Free-range Ostrich Steak
Fresh Coriander
Green Leaves
Guacamole
Lemon Juice
Mixed Nut & Seeds
NOMU Oriental Rub
Onion
Onions
Ostrich
Sweet Chilli Mayo

From your kitchen:

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

Serves 1

TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONIONS & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the carrot ribbons, ½ the toasted seeds & nuts, and the tangy guacamole. Set aside.
FRY THE STEAK
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Make a bed of the carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!

Mixed Nut & Seeds - 15ml
Onion - 1
Sweet Chilli Mayo - 50ml
Bell Pepper - 1
Guacamole - 1 unit
Lemon Juice - 15ml
Fresh Coriander - 3g
Green Leaves - 20g
Carrot - 120g
Free-range Ostrich Steak - 160g
NOMU Oriental Rub - 7,5ml

Download the Recipe

Serves 2

TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONIONS & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the carrot ribbons, ½ the toasted seeds & nuts, and the tangy guacamole. Set aside.
FRY THE STEAK
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Make a bed of the carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!

Mixed Nut & Seeds - 30ml
Onion - 1
Sweet Chilli Mayo - 100ml
Bell Pepper - 1
Guacamole - 1 unit
Lemon Juice - 30ml
Fresh Coriander - 5g
Green Leaves - 40g
Carrot - 240g
Free-range Ostrich Steak - 320g
NOMU Oriental Rub - 15ml

Download the Recipe

Serves 3

TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONIONS & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the carrot ribbons, ½ the toasted seeds & nuts, and the tangy guacamole. Set aside.
FRY THE STEAK
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Make a bed of the carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!

Mixed Nut & Seeds - 45ml
Onions - 2
Sweet Chilli Mayo - 150ml
Bell Peppers - 2
Guacamole - 2 units
Lemon Juice - 45ml
Fresh Coriander - 8g
Green Leaves - 60g
Carrot - 360g
Free-range Ostrich Steak - 480g
NOMU Oriental Rub - 22,5ml

Download the Recipe

Serves 4

TOASTY & NUTTY
Roughly chop the nut & seed mix. Place in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ONIONS & PEPS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 5 minutes, add the pepper pieces and fry until charred. Remove from the pan, season, and set aside.
MAKE THE SAUCES
Loosen the sweet chilli mayo with a splash of water. In a separate bowl, combine the guacamole, the lemon juice (to taste), ½ the chopped coriander, and seasoning. Set both sauces aside.
QUAC SALAD
To a salad bowl, add the shredded leaves. Mix through the carrot ribbons, ½ the toasted seeds & nuts, and the tangy guacamole. Set aside.
FRY THE STEAK
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE
Make a bed of the carrot ribbon salad. Top with the caramelised onions & charred peppers. Serve the ostrich slices alongside drizzled with any pan juices. Drizzle over the sweet chilli mayo and sprinkle over the remaining mixed nuts & seeds. Garnish with the remaining picked coriander. Delish, Chef!