Bask in the flavours of a warm desert sunset with these Karoo-inspired tacos: soft rotis overflowing with fragrant ostrich strips, dried apricots, rocket, hummus, and a zesty radish pickle.
KAROO OSTRICH TACOS
KAROO OSTRICH TACOS
with warm rotis, dried apricots & crispy lentils
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Cocktail Rotis
- Dried Apricots
- Free-range Ostrich Stroganoff
- Green Leaves
- Hummus
- Julienne Carrot
- Lentils
- NOMU BBQ Rub
- Ostrich
- Pickling Liquid
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter (optional)
- Water
PICKLE THE RADISH
Place the sliced radish in a bowl with the pickling liquid. Toss to coat and set aside to pickle.
CRISPY LENTILS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 6-8 minutes until crispy. For the best results, only shift them occasionally. Season on completion and set aside for serving.
WARM THE ROTIS
Place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich stroganoff for 2-3 minutes until browned but not cooked through, shifting occasionally. Add the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up.
HUMMUS DRESSING
Drain the pickled radish, reserving the pickling liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the warm, golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up, Chef!
Radish - 20g
Pickling Liquid - 22.5ml
Lentils - 60g
Cocktail Rotis - 4
Free-Range Ostrich Stroganoff - 150g
NOMU BBQ Rub - 10ml
Hummus - 50ml
Green Leaves - 20g
Julienne Carrot - 75g
Dried Apricots - 20g
PICKLE THE RADISH
Place the sliced radish in a bowl with the pickling liquid. Toss to coat and set aside to pickle.
CRISPY LENTILS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift them occasionally. Season on completion and set aside for serving.
WARM THE ROTIS
Place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich stroganoff for 4-5 minutes until browned but not cooked through, shifting occasionally. Add the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up.
HUMMUS DRESSING
Drain the pickled radish, reserving the pickling liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the warm, golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up, Chef!
Radish - 40g
Pickling Liquid - 45ml
Lentils - 120g
Cocktail Rotis - 8
Free-Range Ostrich Stroganoff - 300g
NOMU BBQ Rub - 20ml
Green Leaves - 40g
Julienne Carrot - 150g
Dried Apricots - 40g
Hummus - 100ml
PICKLE THE RADISH
Place the sliced radish in a bowl with the pickling liquid. Toss to coat and set aside to pickle.
CRISPY LENTILS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift them occasionally. Season on completion and set aside for serving.
WARM THE ROTIS
Place a clean, dry pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich stroganoff for 4-5 minutes until browned but not cooked through, shifting occasionally. Add the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up.
HUMMUS DRESSING
Drain the pickled radish, reserving the pickling liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the warm, golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up, Chef!
Radish - 40g
Pickling Liquid - 45ml
Lentils - 120g
Cocktail Rotis - 8
Free-Range Ostrich Stroganoff - 300g
NOMU BBQ Rub - 20ml
Green Leaves - 40g
Julienne Carrot - 150g
Dried Apricots - 40g
Hummus - 100ml
PICKLE THE RADISH
Place the sliced radish in a bowl with the pickling liquid. Toss to coat and set aside to pickle.
CRISPY LENTILS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils for 8-10 minutes until crispy. For the best results, only shift them occasionally. Season on completion and set aside for serving.
WARM THE ROTIS
Place a large, clean pan over a medium heat. When hot, warm the rotis for about 1 minute per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and warm up in the microwave for 30-60 seconds. Once heated, stack on a plate and cover with a tea towel to keep warm.
SPICED OSTRICH STRIPS
Return the pan to a high heat with a drizzle of oil. When hot, fry the ostrich stroganoff for 4-5 minutes until browned but not cooked through, shifting occasionally. Add the BBQ Rub to taste and a knob of butter (optional). Fry for a further 2-3 minutes until cooked through and crisping up. You may need to do this step in batches.
HUMMUS DRESSING
Drain the pickled radish, reserving the pickling liquid. Place the hummus in a bowl and mix in the reserved pickling liquid in 5ml increments until drizzling consistency, tasting as you go. Season to taste.
GET ROLLIN’
Lay out the warm, golden rotis and load with the rinsed green leaves, julienne carrot, pickled radish, and BBQ ostrich strips. Sprinkle over the chopped apricots and crispy lentils and complete with splatters of hummus dressing. Roll up and eat up, Chef!
Julienne Carrot - 300g
Radish - 80g
Free-Range Ostrich Stroganoff - 600g
Lentils - 240g
Green Leaves - 80g
Pickling Liquid - 90ml
Dried Apricots - 80g
Cocktail Rotis - 16
Hummus - 200ml
NOMU BBQ Rub - 40ml
Woolies Products in this dish
