What are the main ingredients in Wholesome Ostrich Steak?

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

What is the nutritional information of Wholesome Ostrich Steak?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Wholesome Ostrich Steak?

JUST BEFORE SERVING…: Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine. MOROCCAN-SPICED ROAST: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up. SEAR THE LEAN OSTRICH: When the veggies reach the halfway mark, 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 and turning as they colour until browned 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. Lightly season the slices. DINNER AWAITS!: Serve up some crispy carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef! COOK THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork. PICKLED VEG & HUMMUS DRESSING: Place the diced cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 2 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.

What should be prepared from my kitchen to make Wholesome Ostrich Steak?

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

Wholesome Ostrich Steak

A zingy bulgur salad with lightly pickled cucumber and piquanté peppers, overlaid with succulent ostrich steak. Served with crisp roast carrots and broccoli, fragranced with NOMU’s Moroccan Rub. And don’t forget the key to any Moroccan-inspired meal: a hearty splash of hummus dressing!

Wholesome Ostrich Steak

with roast carrots, charred broccoli & a tangy bulgur wheat salad

Hands on Time: 25 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Bulgur Wheat
Carrot
Cucumber
Fresh Coriander
Hummus
NOMU Moroccan Rub
Ostrich
Ostrich Steak
Piquanté Peppers
Vegetable Stock
White Wine Vinegar

From your kitchen:

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

Serves 1

MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & HUMMUS DRESSING
Place the diced cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 1 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN OSTRICH
When the veggies reach the halfway mark, 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 and turning as it colours until browned 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. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!

Carrot - 120g
NOMU Moroccan Rub - 10ml
Broccoli Florets - 150g
Bulgur Wheat - 75ml
Vegetable Stock - 5ml
Cucumber - 50g
Piquanté Peppers - 25g
Fresh Coriander - 3g
White Wine Vinegar - 10ml
Hummus - 50ml
Ostrich Steak - 160g

Download the Recipe

Serves 2

MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & HUMMUS DRESSING
Place the diced cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 2 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN OSTRICH
When the veggies reach the halfway mark, 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 and turning as they colour until browned 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. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!

Carrot - 240g
NOMU Moroccan Rub - 20ml
Broccoli Florets - 300g
Bulgur Wheat - 150ml
Vegetable Stock - 10ml
Cucumber - 100g
Piquanté Peppers - 50g
Fresh Coriander - 5g
White Wine Vinegar - 20ml
Hummus - 100ml
Ostrich Steak - 320g

Download the Recipe

Serves 3

MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and add the broccoli pieces to the tray. Return to the oven for the remaining roasting time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & HUMMUS DRESSING
Place the diced cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 2 tsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN OSTRICH
When the veggies reach the halfway mark, 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 and turning as they colour until browned 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. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!

Carrot - 240g
NOMU Moroccan Rub - 20ml
Broccoli Florets - 300g
Bulgur Wheat - 150ml
Vegetable Stock - 10ml
Cucumber - 100g
Piquanté Peppers - 50g
Fresh Coriander - 5g
White Wine Vinegar - 20ml
Hummus - 100ml
Ostrich Steak - 320g

Download the Recipe

Serves 4

MOROCCAN-SPICED ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, half of the Moroccan Rub, and some seasoning. Roast in the hot oven for 35-40 minutes. Spread out the broccoli pieces on a separate roasting tray. Coat in oil, the remaining Moroccan Rub, and some seasoning. At the halfway mark, give the carrots a shift and pop the tray of broccoli in the oven. Roast for the remaining time until the veggies are cooked through and crisping up.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and the stock in 600ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PICKLED VEG & HUMMUS DRESSING
Place the diced cucumber, the chopped piquanté peppers, and three-quarters of the chopped coriander in a large salad bowl. Pour in the white wine vinegar and toss to coat. Season to taste and set aside to pickle. In a small bowl, combine the hummus with 1 tbsp of olive oil and add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE LEAN OSTRICH
When the veggies reach the halfway mark, 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 and turning as they colour until browned 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. Lightly season the slices.
JUST BEFORE SERVING…
Add the cooked bulgur wheat to the bowl of pickled veg and gently toss to combine.
DINNER AWAITS!
Serve up some crispy carrot wedges and charred broccoli alongside a mound of bulgur salad. Top with the slices of ostrich steak, a drizzle of hummus dressing, and a sprinkling of the remaining chopped coriander. Well done, Chef!