What are the main ingredients in Silky Ostrich Ragù?

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

What is the nutritional information of Silky Ostrich Ragù?

Calories: 762, Carbs: 81 grams, Fat: grams, Protein: 44.9 grams, Sugar: 30.4 grams, Salt: 990 grams

How do I prepare Silky Ostrich Ragù?

ROASTED POTS: Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 300ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. START FRYING: Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich. THE STROGANOFF BASE: Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally. WHILE THE SAUCE IS SIMMERING...: Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped leeks for 2-3 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through. LAST STRETCH!: When the sauce has thickened, add in the ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste. DINNER IS SERVED: Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!

What should be prepared from my kitchen to make Silky Ostrich Ragù?

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

Silky Ostrich Ragù

Name: Silky Ostrich Ragù
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

A dinner classic with touches of indulgence… Nourishing and glorious roasted sweet potato chunks match divinely with a creamy mushroom stroganoff sauce, thickened with gluten-free flour and packed with free-range ostrich. Peas, leeks and garlic are the perfect accompaniments!

Silky Ostrich Ragù

with a crème fraîche & mushroom sauce, and roasted sweet potato

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Creme Fraiche
Free-range Ostrich Stroganoff
Fresh Parsley
Garlic Clove
Garlic Cloves
Gluten-free Flour
Leeks
Onion
Onions
Ostrich
Peas
Smoked Paprika
Stock & Herb Mix
Sweet Potato

From your kitchen:

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

Serves 1

ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 200ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 2-3 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped leeks for 2-3 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!

Stock & Herb Mix - 7,5ml
Sweet Potato - 250g
Free-range Ostrich Stroganoff - 150g
Button Mushrooms - 65g
Onion - 1
Smoked Paprika - 2,5ml
Gluten-free Flour - 10ml
Leeks - 100g
Garlic Clove - 1
Peas - 50g
Crème Fraîche - 45ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 300ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped leeks for 2-3 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!

Stock & Herb Mix - 15ml
Sweet Potato - 500g
Free-range Ostrich Stroganoff - 300g
Button Mushrooms - 125g
Onion - 1
Smoked Paprika - 5ml
Gluten-free Flour - 20ml
Leeks - 200g
Garlic Clove - 1
Peas - 100g
Crème Fraîche - 85ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 400ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped leeks for 3-4 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the ostrich strips and fried mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!

Stock & Herb Mix - 22,5ml
Sweet Potato - 750g
Free-range Ostrich Stroganoff - 450g
Button Mushrooms - 170g
Onions - 2
Smoked Paprika - 7,5ml
Gluten-free Flour - 30ml
Leeks - 300g
Garlic Cloves - 2
Peas - 150g
Crème Fraîche - 125ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

ROASTED POTS
Preheat the oven to 200°C. Boil the kettle. Dilute the stock mix with 500ml of boiling water. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
START FRYING
Pat the ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. Remove from the pan on completion, season and set aside. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl with the ostrich.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING...
Rinse the leek halves thoroughly and roughly chop. Place another pan over a medium-high heat with a drizzle of oil. When hot, sauté the grated garlic and chopped leeks for 3-4 minutes until soft, shifting frequently. In the final minute, add the peas and toss to heat through.
LAST STRETCH!
When the sauce has thickened, add in the ostrich strips and fried mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche for 1-2 minutes until combined. Season to taste.
DINNER IS SERVED
Plate up the crispy roasted sweet potatoes next to the silky stroganoff. Serve the leek and pea salad on the side, and garnish with the chopped parsley. Voila, Chef!