What are the main ingredients in Ostrich Kofta Mash Up?

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

What is the nutritional information of Ostrich Kofta Mash Up?

Calories: 977, Carbs: 90 grams, Fat: grams, Protein: 55 grams, Sugar: 29.4 grams, Salt: 1177 grams

How do I prepare Ostrich Kofta Mash Up?

ROAST AUBERGINE & CHICKPEAS: Preheat the oven to 220°C. Spread out the aubergine chunks on half of a roasting tray, coat in oil and the Oriental rub, and season. Roast in the hot oven for 30-35 minutes until softened. Place the drained chickpeas in a bowl. Coat in oil and some seasoning. SWEET POTATO MASH: Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. FRY THE KOFTAS: When the aubergine has 15 minutes remaining, give them a shift and place the dressed chickpeas on the other half of the tray. Roast for the remaining time until crispy and caramel in colour. Place a pan over a medium-high heat. When hot, fry the koftas for 2-3 minutes in total until browned but not cooked through, shifting as they colour. Place onto a lightly greased baking tray. Bake in the hot oven for 4-5 minutes until cooked through. MASH & SALAD: Add the remaining tahini to the pot with the drained sweet potato. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth. In a salad bowl, add the rinsed green leaves, a drizzle of olive oil, the chopped cranberries, and ½ of the roasted chickpeas. PLATE: Plate up a mound of the tahini sweet potato mash, top with the ostrich koftas and drizzle over the tahini lemon dressing. Side with the spiced aubergine chunks and the spinach cranberry salad. Garnish the whole dish with the remaining crispy chickpeas, crumbled feta, spring onion greens, and mint leaves. Well done, Chef! ROLL THOSE KOFTAS & MAKE DRESSING: Place the ostrich mince in a bowl with the spring onion whites. Mix until well combined and season. Roll into 6 koftas. Loosen ½ the tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener of choice.

What should be prepared from my kitchen to make Ostrich Kofta Mash Up?

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

Ostrich Kofta Mash Up

Name: Ostrich Kofta Mash Up
Prep time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Butter (optional)

Juicy ostrich koftas served alongside nutty tahini sweet potato mash. Spiced roasted aubergine chunks – soft as ever – are accompanied by a spinach & cranberry salad, crispy chickpeas, creamy feta, and fresh mint.

Ostrich Kofta Mash Up

with tahini sweet potato mash, spiced aubergine & cranberry salad

Hands on Time: 15 - 30 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Chickpeas
Danish-style Feta
Dried Cranberries
Free-range Ostrich Mince
Fresh Mint
Green Leaves
Lemon Jucie
Lemon Juice
NOMU Oriental Rub
Ostrich
Spring Onion
Spring Onions
Sweet Potato
Tahini

From your kitchen:

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

Serves 1

ROAST AUBERGINE & CHICKPEAS
Preheat the oven to 220°C. Spread out the aubergine chunks on half of a roasting tray, coat in oil and the Oriental rub, and season. Roast in the hot oven for 30-35 minutes until softened. Place the drained chickpeas in a bowl. Coat in oil and some seasoning.
SWEET POTATO MASH
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and return to the pot.
ROLL THOSE KOFTAS & MAKE DRESSING
Place the ostrich mince in a bowl with the spring onion whites. Mix until well combined and season. Roll into 3 koftas. Loosen ½ the tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener of choice.
FRY THE KOFTAS
When the aubergine has 15 minutes remaining, give them a shift and place the dressed chickpeas on the other half of the tray. Roast for the remaining time until crispy and caramel in colour. Place a pan over a medium-high heat. When hot, fry the koftas for 2-3 minutes in total until browned but not cooked through, shifting as they colour. Place onto a lightly greased baking tray. Bake in the hot oven for 4-5 minutes until cooked through.
MASH & SALAD
Add the remaining tahini to the pot with the drained sweet potato. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth. In a salad bowl, add the rinsed green leaves, a drizzle of olive oil, the chopped cranberries, and ½ of the roasted chickpeas.
PLATE
Plate up a mound of the tahini sweet potato mash, top with the ostrich koftas and drizzle over the tahini lemon dressing. Side with the spiced aubergine chunks and the spinach cranberry salad. Garnish the whole dish with the remaining crispy chickpeas, crumbled feta, spring onion greens, and mint leaves. Well done, Chef!

Aubergine - 250g
NOMU Oriental Rub - 10ml
Chickpeas - 60g
Sweet Potato - 250g
Free-range Ostrich Mince - 150g
Spring Onion - 1
Tahini - 25ml
Lemon Jucie - 15ml
Green Leaves - 20g
Dried Cranberries - 10g
Danish-style Feta - 40g
Fresh Mint - 3g

Download the Recipe

Serves 2

ROAST AUBERGINE & CHICKPEAS
Preheat the oven to 220°C. Spread out the aubergine chunks on half of a roasting tray, coat in oil and the Oriental rub, and season. Roast in the hot oven for 30-35 minutes until softened. Place the drained chickpeas in a bowl. Coat in oil and some seasoning.
SWEET POTATO MASH
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot.
ROLL THOSE KOFTAS & MAKE DRESSING
Place the ostrich mince in a bowl with the spring onion whites. Mix until well combined and season. Roll into 6 koftas. Loosen ½ the tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener of choice.
FRY THE KOFTAS
When the aubergine has 15 minutes remaining, give them a shift and place the dressed chickpeas on the other half of the tray. Roast for the remaining time until crispy and caramel in colour. Place a pan over a medium-high heat. When hot, fry the koftas for 2-3 minutes in total until browned but not cooked through, shifting as they colour. Place onto a lightly greased baking tray. Bake in the hot oven for 4-5 minutes until cooked through.
MASH & SALAD
Add the remaining tahini to the pot with the drained sweet potato. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth. In a salad bowl, add the rinsed green leaves, a drizzle of olive oil, the chopped cranberries, and ½ of the roasted chickpeas.
PLATE
Plate up a mound of the tahini sweet potato mash, top with the ostrich koftas and drizzle over the tahini lemon dressing. Side with the spiced aubergine chunks and the spinach cranberry salad. Garnish the whole dish with the remaining crispy chickpeas, crumbled feta, spring onion greens, and mint leaves. Well done, Chef!

Aubergine - 500g
NOMU Oriental Rub - 20ml
Chickpeas - 120g
Sweet Potato - 500g
Free-range Ostrich Mince - 300g
Spring Onions - 2
Tahini - 50ml
Lemon Juice - 30ml
Green Leaves - 40g
Dried Cranberries - 20g
Danish-style Feta - 80g
Fresh Mint - 5g

Download the Recipe

Serves 3

ROAST AUBERGINE & CHICKPEAS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil and the Oriental rub, and season. Roast in the hot oven for 30-35 minutes until softened. Place the drained chickpeas on a separate roasting tray. Coat in oil and some seasoning.
SWEET POTATO MASH
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and return to the pot.
ROLL THOSE KOFTAS & MAKE DRESSING
Place the ostrich mince in a bowl with the spring onion whites. Mix until well combined and season. Roll into 9 koftas. Loosen ½ the tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener of choice.
FRY THE KOFTAS
When the aubergine has 15 minutes remaining, give them a shift and add the tray of chickpeas to the oven. Roast for the remaining time until crispy and caramel in colour. Place a pan over a medium-high heat. When hot, fry the koftas for 3-4 minutes in total until browned but not cooked through, shifting as they colour. Place onto a lightly greased baking tray. Bake in the hot oven for 4-5 minutes until cooked through.
MASH & SALAD
Add the remaining tahini to the pot with the drained sweet potato. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth. In a salad bowl, add the rinsed green leaves, a drizzle of olive oil, the chopped cranberries, and ½ of the roasted chickpeas.
PLATE
Plate up a mound of the tahini sweet potato mash, top with the ostrich koftas and drizzle over the tahini lemon dressing. Side with the spiced aubergine chunks and the spinach cranberry salad. Garnish the whole dish with the remaining crispy chickpeas, crumbled feta, spring onion greens, and mint leaves. Well done, Chef!

Aubergine - 750g
NOMU Oriental Rub - 30ml
Chickpeas - 180g
Sweet Potato - 750g
Free-range Ostrich Mince - 450g
Spring Onions - 3
Tahini - 75ml
Lemon Juice - 45ml
Green Leaves - 60g
Dried Cranberries - 30g
Danish-style Feta - 120g
Fresh Mint - 8g

Download the Recipe

Serves 4

ROAST AUBERGINE & CHICKPEAS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil and the Oriental rub, and season. Roast in the hot oven for 30-35 minutes until softened. Place the drained chickpeas on a separate roasting tray. Coat in oil and some seasoning.
SWEET POTATO MASH
Place a pot of cold salted water over a high heat. Add the sweet potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and return to the pot.
ROLL THOSE KOFTAS & MAKE DRESSING
Place the ostrich mince in a bowl with the spring onion whites. Mix until well combined and season. Roll into 12 koftas. Loosen ½ the tahini with the lemon juice. Add water in 5ml increments until drizzling consistency. Season with salt, pepper, and a sweetener of choice.
FRY THE KOFTAS
When the aubergine has 15 minutes remaining, give them a shift and add the tray of chickpeas to the oven. Roast for the remaining time until crispy and caramel in colour. Place a pan over a medium-high heat. When hot, fry the koftas for 3-4 minutes in total until browned but not cooked through, shifting as they colour. Place onto a lightly greased baking tray. Bake in the hot oven for 4-5 minutes until cooked through.
MASH & SALAD
Add the remaining tahini to the pot with the drained sweet potato. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth. In a salad bowl, add the rinsed green leaves, a drizzle of olive oil, the chopped cranberries, and ½ of the roasted chickpeas.
PLATE
Plate up a mound of the tahini sweet potato mash, top with the ostrich koftas and drizzle over the tahini lemon dressing. Side with the spiced aubergine chunks and the spinach cranberry salad. Garnish the whole dish with the remaining crispy chickpeas, crumbled feta, spring onion greens, and mint leaves. Well done, Chef!