eCook Meal
BBQ Glazed Ostrich & Baby Potatoes
with a fresh tomato & cucumber salad
Dinnertime should be about catching up about everyone’s day over a delicious meal. Not stressing about what to cook and hoping it turns out edible. Let UCOOK take care of dinner, Chef, so you can focus on spending quality time with your loved ones over a delicious meal of BBQ-coated browned ostrich, oven-roasted baby potatoes dotted with oregano, and a sweet-mustard dressing drizzled over a tangy tomato salad.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano and cooking spray or oil, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
Place the Kale in a separate roasting tray and lightly coat in cooking spray (or oil) and seasoning. Using your hands, massage until softened and coated. When the potatoes have 8-10 minutes to go, scatter over the dressed kale and roast for the remaining time until crispy.
Ostrich
Place a pan over medium-high heat with a drizzle of oil or cooking spray. Pat the Ostrich dry with paper towel, coat with the NOMU rub, and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
SALAD
In a salad bowl, combine the Cucumber, the kale, the mustard dressing, and season. In a separate bowl, season the tomato, and set aside.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomato first, then top with the dressed salad. Serve the Ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano and cooking spray or oil, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
Place the Kale in a separate roasting tray and lightly coat in cooking spray (or oil) and seasoning. Using your hands, massage until softened and coated. When the potatoes have 8-10 minutes to go, scatter over the dressed kale and roast for the remaining time until crispy.
Ostrich
Place a pan over medium-high heat with a drizzle of oil or cooking spray. Pat the Ostrich dry with paper towel, coat with the NOMU rub, and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
SALAD
In a salad bowl, combine the Cucumber, the kale, the mustard dressing, and season. In a separate bowl, season the tomato, and set aside.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomato first, then top with the dressed salad. Serve the Ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano and cooking spray or oil, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
Place the Kale in a separate roasting tray and lightly coat in cooking spray (or oil) and seasoning. Using your hands, massage until softened and coated. When the potatoes have 8-10 minutes to go, scatter over the dressed kale and roast for the remaining time until crispy.
Ostrich
Place a pan over medium-high heat with a drizzle of oil or cooking spray. Pat the Ostrich dry with paper towel, coat with the NOMU rub, and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
SALAD
In a salad bowl, combine the Cucumber, the kale, the mustard dressing, and season. In a separate bowl, season the tomato, and set aside.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomato first, then top with the dressed salad. Serve the Ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano and cooking spray or oil, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
Place the Kale in a separate roasting tray and lightly coat in cooking spray (or oil) and seasoning. Using your hands, massage until softened and coated. When the potatoes have 8-10 minutes to go, scatter over the dressed kale and roast for the remaining time until crispy.
Ostrich
Place a pan over medium-high heat with a drizzle of oil or cooking spray. Pat the Ostrich dry with paper towel, coat with the NOMU rub, and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
SALAD
In a salad bowl, combine the Cucumber, the kale, the mustard dressing, and season. In a separate bowl, season the tomato, and set aside.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomato first, then top with the dressed salad. Serve the Ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R197.75
for 4 servings · R49.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Tomatoes needs 2Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Carb Smart BBQ Sauce
- Honey Mustard Dressing
- NOMU BBQ Rub
- Dried Oregano
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ Glazed Ostrich & Baby Potatoes?
The preparation time for BBQ Glazed Ostrich & Baby Potatoes with a fresh tomato & cucumber salad is between 20 and 40 minutes.
What is the total time required to make BBQ Glazed Ostrich & Baby Potatoes with a fresh tomato & cucumber salad?
The total time required to make BBQ Glazed Ostrich & Baby Potatoes with a fresh tomato & cucumber salad is between 35 and 55 minutes.
How many servings does BBQ Glazed Ostrich & Baby Potatoes provide?
4 servings
What are the main ingredients in BBQ Glazed Ostrich & Baby Potatoes?
Baby Potatoes, Carb Smart BBQ Sauce, Cucumber, Dried Oregano, Free-range Ostrich Fillet, Honey-Mustard Dressing, Kale, NOMU BBQ Rub, Tomato, Tomatoes
What is the nutritional information of BBQ Glazed Ostrich & Baby Potatoes?
Calories: 491, Carbs: 52 grams, Fat: grams, Protein: 40.8 grams, Sugar: 20 grams, Salt: 764 grams
How do I prepare BBQ Glazed Ostrich & Baby Potatoes?
DINNER IS READY: Plate the potatoes. On the side, layer the tomato first, then top with the dressed salad. Serve the ostrich slices alongside, spooning over all the pan juices. Dig in, Chef! SALAD: In a salad bowl, combine the cucumber, the kale, the mustard dressing, and season. In a separate bowl, season the tomato, and set aside. OSTRICH: Place a pan over medium-high heat with a drizzle of oil or cooking spray. Pat the ostrich dry with paper towel, coat with the NOMU rub, and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing. SALAD: Place the kale in a separate roasting tray and lightly coat in cooking spray (or oil) and seasoning. Using your hands, massage until softened and coated. When the potatoes have 8-10 minutes to go, scatter over the dressed kale and roast for the remaining time until crispy. ROAST: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano and cooking spray or oil, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make BBQ Glazed Ostrich & Baby Potatoes?
Baby Potatoes, Carb Smart BBQ Sauce, Cucumber, Dried Oregano, Free-range Ostrich Fillet, Honey-Mustard Dressing, Kale, NOMU BBQ Rub, Tomato, Tomatoes
How many calories does BBQ Glazed Ostrich & Baby Potatoes have?
491 calories
How much fat content does BBQ Glazed Ostrich & Baby Potatoes have?
grams