What are the main ingredients in Tex-Mex Ostrich Fillet?

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

What is the nutritional information of Tex-Mex Ostrich Fillet?

Calories: 674, Carbs: 69 grams, Fat: grams, Protein: 48.7 grams, Sugar: 20 grams, Salt: 1492 grams

How do I prepare Tex-Mex Ostrich Fillet?

ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark. TEX-MEX BEAN CHILLI: Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving. SEAR THE FILLET: Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. CRUNCHY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. GRUB’S UP!: Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in! RAINBOW SALAD & PESTO DRIZZLE: Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.

What should be prepared from my kitchen to make Tex-Mex Ostrich Fillet?

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

Tex-Mex Ostrich Fillet

Name: Tex-Mex Ostrich Fillet
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Tuck into this lean ostrich fillet, dripping with hemp seed and coriander pesto. With sides of tomatoey bean chilli, swirled with Cajun spice and corn, oven-caramelised butternut, and a salad of green leaves, piquanté peppers, and almond flakes.

Tex-Mex Ostrich Fillet

with cannellini bean chilli, roast butternut & pesto

Hands on Time: 25 - 35 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Butternut
Cannellini Beans
Cooked Chopped Tomato
Corn
Flaked Almonds
Free-range Ostrich Fillet
Green Leaves
NOMU Cajun Rub
Ostrich
Piquanté Peppers
The Real Food Factory Hemp Seed & Coriander Pesto

From your kitchen:

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

Serves 1

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 30ml of water, and the drained cannellini beans. Bring to a simmer and cook for 5-6 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, fry the steak for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!

Butternut - 250g
Flaked Almonds - 15g
NOMU Cajun Rub - 10ml
Cooked Chopped Tomato - 100g
Cannellini Beans - 60g
Corn - 50g
Free-range Ostrich Fillet - 150g
Green Leaves - 20g
Piquanté Peppers - 20g
The Real Food Factory Hemp Seed & Coriander Pesto - 15ml

Download the Recipe

Serves 2

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!

Butternut - 500g
Flaked Almonds - 30g
NOMU Cajun Rub - 20ml
Cooked Chopped Tomato - 200g
Cannellini Beans - 120g
Corn - 100g
Free-range Ostrich Fillet - 300g
Green Leaves - 40g
Piquanté Peppers - 40g
The Real Food Factory Hemp Seed & Coriander Pesto - 30ml

Download the Recipe

Serves 3

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!

Butternut - 750g
Flaked Almonds - 45g
NOMU Cajun Rub - 30ml
Cooked Chopped Tomato - 300g
Cannellini Beans - 180g
Corn - 150g
Free-range Ostrich Fillet - 450g
Green Leaves - 60g
Piquanté Peppers - 60g
The Real Food Factory Hemp Seed & Coriander Pesto - 45ml

Download the Recipe

Serves 4

ROAST THE BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
CRUNCHY ALMONDS
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomatoes, 100ml of water, and the drained cannellini beans. Bring to a simmer and cook for 7-8 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SEAR THE FILLET
Return the pan to a medium heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, fry the steaks for 8-10 minutes, shifting and turning until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing.
RAINBOW SALAD & PESTO DRIZZLE
Place the rinsed green leaves and drained piquanté peppers in a bowl. Season, toss until combined and set aside for serving. Loosen the pesto with 1 tsp of oil to form a drizzling consistency.
GRUB’S UP!
Lay out the tasty ostrich slices and drizzle over the pesto. Alongside, plate the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!