What are the main ingredients in Texan Cowboy Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

What is the nutritional information of Texan Cowboy Ostrich?

Calories: 632, Carbs: 51 grams, Fat: grams, Protein: 46.6 grams, Sugar: 23.6 grams, Salt: 823 grams

How do I prepare Texan Cowboy Ostrich?

CARROT MASH: Boil the kettle. Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover. FOR THE FINALE: In a bowl, loosen the chimichurri with 2 tbsp of olive oil. Set aside. TOASTY SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED CORN: Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl. JUICY STEAK: Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. ONE LAST STEP: Toss the shredded leaves, the spring onion greens, the crumbled feta, a drizzle of olive oil, and seasoning through the corn. Set aside. BBQ GOODNESS: Return the pan to high heat and deglaze with a splash of water. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside. DINNER IS SERVED: Lay down the ostrich steak slices, side with the BBQ onions, and drizzle over the chimichurri. Pile up the carrot mash and serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!

What should be prepared from my kitchen to make Texan Cowboy Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Texan Cowboy Ostrich

Name: Texan Cowboy Ostrich
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

The Pesto Princess Chimichurri sings notes of coriander, parsley, and chilli to a cut of flavourful ostrich steak. Lashings of BBQ onions leave you going back for more! Served with a creamy carrot mash and a salad of charred corn, feta, and pumpkin seeds. Delish!

Texan Cowboy Ostrich

with charred BBQ onions & a creamy carrot mash

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Carrot
Corn
Danish-style Feta
Free-range Ostrich Steak
Green Leaves
Onion
Onions
Ostrich
Pesto Princess Chimichurri Sauce
Pumpkin Seeds
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Serves 1

CARROT MASH
Boil the kettle. Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
FOR THE FINALE
In a bowl, loosen the chimichurri with 1 tbsp of olive oil. Set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the shredded leaves, the spring onion greens, the crumbled feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the ostrich steak slices, side with the BBQ onions, and drizzle over the chimichurri. Pile up the carrot mash and serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!

Carrot - 240g
Spring Onion - 1
Pesto Princess Chimichurri Sauce - 15ml
Pumpkin Seeds - 10g
Corn - 50g
Free-range Ostrich Steak - 160g
Onion - 1
BBQ Sauce - 15ml
Green Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

CARROT MASH
Boil the kettle. Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
FOR THE FINALE
In a bowl, loosen the chimichurri with 2 tbsp of olive oil. Set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the shredded leaves, the spring onion greens, the crumbled feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the ostrich steak slices, side with the BBQ onions, and drizzle over the chimichurri. Pile up the carrot mash and serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!

Carrot - 480g
Spring Onion - 1
Pesto Princess Chimichurri Sauce - 30ml
Pumpkin Seeds - 20g
Corn - 100g
Free-range Ostrich Steak - 320g
Onion - 1
BBQ Sauce - 30ml
Green Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

CARROT MASH
Boil the kettle. Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
FOR THE FINALE
In a bowl, loosen the chimichurri with 3 tbsp of olive oil. Set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the shredded leaves, the spring onion greens, the crumbled feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the ostrich steak slices, side with the BBQ onions, and drizzle over the chimichurri. Pile up the carrot mash and serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!

Carrot - 720g
Spring Onions - 2
Pesto Princess Chimichurri Sauce - 45ml
Pumpkin Seeds - 30g
Corn - 150g
Free-range Ostrich Steak - 480g
Onions - 2
BBQ Sauce - 45ml
Green Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

CARROT MASH
Boil the kettle. Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Stir in the spring onion whites, a knob of butter (optional), and a splash of water or milk (optional). Mash with a fork, season, and cover.
FOR THE FINALE
In a bowl, loosen the chimichurri with 4 tbsp of olive oil. Set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside in a salad bowl.
JUICY STEAK
Return the pan to 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. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BBQ GOODNESS
Return the pan to high heat and deglaze with a splash of water. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, stir through the BBQ sauce and a knob of butter (optional). Remove from the heat, cover, and set aside.
ONE LAST STEP
Toss the shredded leaves, the spring onion greens, the crumbled feta, a drizzle of olive oil, and seasoning through the corn. Set aside.
DINNER IS SERVED
Lay down the ostrich steak slices, side with the BBQ onions, and drizzle over the chimichurri. Pile up the carrot mash and serve the charred corn salad on the side. Garnish with the toasted pumpkin seeds. Lasso it in, Chef!