eCook Meal
Ostrich Pizza Pocket
with a basil cream cheese & cucumber salad
If you love trying new dishes and flavour combinations, this is the recipe for you, Chef! Toasted pita pockets are stuffed with Italian-spiced ostrich strips, cooked in rich tomato passata sauce with silky onion and a special UCOOK spice mix. Served with basil pesto-infused cream cheese as a finishing touch and a peppery basil, olive & cucumber side salad.
Serving guide
Choose your portion size.
READY, STEADY, COOK!
In a bowl, combine the cream cheese and pesto. In a separate bowl, combine the vinegar with a drizzle of olive oil, sweetener (to taste) and season. Mix until emulsified. Mix in the olives, Cucumber and basil. Set aside in the fridge.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Cut into bite-sized pieces.
HOMEMADE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the onion until soft, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 5ml [10ml]|#7DA0D7 of a sweetener (to taste). Simmer the sauce on medium-low heat until it has slightly reduced, 2-3 minutes. Remove from the heat and season. Loosen with a splash of water if it is too thick. Toss the Ostrich in the sauce until well coated.
TIME TO TOAST
Place a clean pan (with a lid) over medium heat. When hot, toast the pita/s until heated through, 30-40 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 1-2 minutes. Cut the pita/s in half to create a pocket. Fill the pita pocket with the saucy Ostrich and top with the cheese.
MELT THE CHEESE
Return the pan to medium heat and add the pita pockets. Cover with the lid and allow the cheese to melt and the Ostrich to heat through for 1-2 minutes. Remove from the pan and set aside. Alternatively, air fry at 200°C until the cheese has melted, 2-3 minutes.
NO ORDINARY MEAL
Plate up the pita pocket/s and dollop over the basil cream cheese on top. Serve with the Cucumber and basil salad on the side. Well done, Chef!
READY, STEADY, COOK!
In a bowl, combine the cream cheese and pesto. In a separate bowl, combine the vinegar with a drizzle of olive oil, sweetener (to taste) and season. Mix until emulsified. Mix in the olives, Cucumber and basil. Set aside in the fridge.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Cut into bite-sized pieces.
HOMEMADE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the onion until soft, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 5ml [10ml]|#7DA0D7 of a sweetener (to taste). Simmer the sauce on medium-low heat until it has slightly reduced, 2-3 minutes. Remove from the heat and season. Loosen with a splash of water if it is too thick. Toss the Ostrich in the sauce until well coated.
TIME TO TOAST
Place a clean pan (with a lid) over medium heat. When hot, toast the pita/s until heated through, 30-40 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 1-2 minutes. Cut the pita/s in half to create a pocket. Fill the pita pocket with the saucy Ostrich and top with the cheese.
MELT THE CHEESE
Return the pan to medium heat and add the pita pockets. Cover with the lid and allow the cheese to melt and the Ostrich to heat through for 1-2 minutes. Remove from the pan and set aside. Alternatively, air fry at 200°C until the cheese has melted, 2-3 minutes.
NO ORDINARY MEAL
Plate up the pita pocket/s and dollop over the basil cream cheese on top. Serve with the Cucumber and basil salad on the side. Well done, Chef!
READY, STEADY, COOK!
In a bowl, combine the cream cheese and pesto. In a separate bowl, combine the vinegar with a drizzle of olive oil, sweetener (to taste) and season. Mix until emulsified. Mix in the olives, Cucumber and basil. Set aside in the fridge.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Cut into bite-sized pieces.
HOMEMADE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the onion until soft, 5-6 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 15ml [20ml]|#7DA0D7 of a sweetener (to taste). Simmer the sauce on medium-low heat until it has slightly reduced, 4-5 minutes. Remove from the heat and season. Loosen with a splash of water if it is too thick. Toss the Ostrich in the sauce until well coated.
TIME TO TOAST
Place a clean pan (with a lid) over medium heat. When hot, toast the pitas until heated through, 30-40 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 1-2 minutes. Cut the pita/s in half to create a pocket. Fill the pita pocket with the saucy Ostrich and top with the cheese.
MELT THE CHEESE
Return the pan to medium heat and add the pita pockets. Cover with the lid and allow the cheese to melt and the Ostrich to heat through for 1-2 minutes. Remove from the pan and set aside. Alternatively, air fry at 200°C until the cheese has melted, 2-3 minutes.
NO ORDINARY MEAL
Plate up the pita pockets and dollop over the basil cream cheese on top. Serve with the Cucumber and basil salad on the side. Well done, Chef!
READY, STEADY, COOK!
In a bowl, combine the cream cheese and pesto. In a separate bowl, combine the vinegar with a drizzle of olive oil, sweetener (to taste) and season. Mix until emulsified. Mix in the olives, Cucumber and basil. Set aside in the fridge.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Cut into bite-sized pieces.
HOMEMADE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the onion until soft, 5-6 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 15ml [20ml]|#7DA0D7 of a sweetener (to taste). Simmer the sauce on medium-low heat until it has slightly reduced, 4-5 minutes. Remove from the heat and season. Loosen with a splash of water if it is too thick. Toss the Ostrich in the sauce until well coated.
TIME TO TOAST
Place a clean pan (with a lid) over medium heat. When hot, toast the pitas until heated through, 30-40 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 1-2 minutes. Cut the pita/s in half to create a pocket. Fill the pita pocket with the saucy Ostrich and top with the cheese.
MELT THE CHEESE
Return the pan to medium heat and add the pita pockets. Cover with the lid and allow the cheese to melt and the Ostrich to heat through for 1-2 minutes. Remove from the pan and set aside. Alternatively, air fry at 200°C until the cheese has melted, 2-3 minutes.
NO ORDINARY MEAL
Plate up the pita pockets and dollop over the basil cream cheese on top. Serve with the Cucumber and basil salad on the side. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.35
for 4 servings · R50.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R59.99 · 24% of packR14.40
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Fresh Basil needs 20 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R79.99 · 5% of packR4.00
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Cheddar Cheese needs 320 gBulk Cheddar Cheese 850 g 850 g at R174.99 · 38% of packR65.88
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Cream Cheese needs 125 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Italian Spice Mix
- Pesto Princess Basil Pesto
- Tomato Passata
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Pizza Pocket?
The preparation time for Ostrich Pizza Pocket with a basil cream cheese & cucumber salad is between 25 and 45 minutes.
What is the total time required to make Ostrich Pizza Pocket with a basil cream cheese & cucumber salad?
The total time required to make Ostrich Pizza Pocket with a basil cream cheese & cucumber salad is between 35 and 50 minutes.
How many servings does Ostrich Pizza Pocket provide?
4 servings
What are the main ingredients in Ostrich Pizza Pocket?
Balsamic Vinegar, Cheddar Cheese, Cream Cheese, Cucumber, Free-Range Ostrich Strips, Fresh Basil, Italian Spice Mix, Onion, Onions, Ostrich, Pesto Princess Basil Pesto, Pita Bread/s, Pita Breads, Pitted Kalamata Olives, Tomato Passata
What is the nutritional information of Ostrich Pizza Pocket?
Calories: 1127, Carbs: 77 grams, Fat: grams, Protein: 65.9 grams, Sugar: 18.5 grams, Salt: 1632 grams
How do I prepare Ostrich Pizza Pocket?
NO ORDINARY MEAL: Plate up the pita pocket/s and dollop over the basil cream cheese on top. Serve with the cucumber and basil salad on the side. Well done, Chef! MELT THE CHEESE: Return the pan to medium heat and add the pita pockets. Cover with the lid and allow the cheese to melt and the ostrich to heat through for 1-2 minutes. Remove from the pan and set aside. Alternatively, air fry at 200°C until the cheese has melted, 2-3 minutes. TIME TO TOAST: Place a clean pan (with a lid) over medium heat. When hot, toast the pita/s until heated through, 30-40 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 1-2 minutes. Cut the pita/s in half to create a pocket. Fill the pita pocket with the saucy ostrich and top with the cheese. HOMEMADE TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the onion until soft, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 5ml [10ml]|#7DA0D7 of a sweetener (to taste). Simmer the sauce on medium-low heat until it has slightly reduced, 2-3 minutes. Remove from the heat and season. Loosen with a splash of water if it is too thick. Toss the ostrich in the sauce until well coated. O-YUM OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. Cut into bite-sized pieces. READY, STEADY, COOK!: In a bowl, combine the cream cheese and pesto. In a separate bowl, combine the vinegar with a drizzle of olive oil, sweetener (to taste) and season. Mix until emulsified. Mix in the olives, cucumber and basil. Set aside in the fridge.
What should be prepared from my kitchen to make Ostrich Pizza Pocket?
Balsamic Vinegar, Cheddar Cheese, Cream Cheese, Cucumber, Free-Range Ostrich Strips, Fresh Basil, Italian Spice Mix, Onion, Onions, Ostrich, Pesto Princess Basil Pesto, Pita Bread/s, Pita Breads, Pitted Kalamata Olives, Tomato Passata
How many calories does Ostrich Pizza Pocket have?
1127 calories
How much fat content does Ostrich Pizza Pocket have?
grams