A tasty, rich and soul-warming stew for a chilly winter night! Ostrich is cooked until tender and then added to a glistening tomato sauce packed with gems of carrot, pickled peppers and olives. It is served over fluffy bulgur wheat and topped with sprinklings of fresh parsley. Need a hug? This stew has got you!
Spanish Ostrich Stew
Spanish Ostrich Stew
with wilted spinach & bulgur wheat
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Bulgur Wheat
- Carrot
- Cooked Chopped Tomato
- Free-range Ostrich Goulash
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Spanish Rub
- Ostrich
- Pickled Bell Peppers
- Pitted Kalamata Olives
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 150ml of boiling water.
BROWNED OSTRICH
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the ostrich chunks and brown for 1-2 minutes, shifting occasionally. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 10-12 minutes, stirring occasionally. In the final 2-3 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
Bulgur Wheat - 75ml
Vegetable Stock - 5ml
Free-range Ostrich Goulash - 150g
Carrot - 120g
Garlic Clove - 1
NOMU Spanish Rub - 5ml
Cooked Chopped Tomato - 100g
Pickled Bell Peppers - 20g
Pitted Kalamata Olives - 20g
Spinach - 50g
Fresh Parsley - 4g
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 300ml of boiling water.
BROWNED OSTRICH
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the ostrich chunks and brown for 1-2 minutes, shifting occasionally. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and fry for 3-4 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 10-12 minutes, stirring occasionally. In the final 2-3 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
Bulgur Wheat - 150g
Vegetable Stock - 10ml
Free-range Ostrich Goulash - 300g
Carrot - 240g
Garlic Clove - 1
NOMU Spanish Rub - 10ml
Cooked Chopped Tomato - 200g
Pickled Bell Peppers - 40g
Pitted Kalamata Olives - 40g
Spinach - 100g
Fresh Parsley - 8g
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 450ml of boiling water.
BROWNED OSTRICH
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the ostrich chunks and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 12-15 minutes, stirring occasionally. In the final 2-3 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
Bulgur Wheat - 225ml
Vegetable Stock - 15ml
Free-range Ostrich Goulash - 450g
Carrot - 360g
Garlic Cloves - 2
NOMU Spanish Rub - 15ml
Cooked Chopped Tomato - 300g
Pickled Bell Peppers - 60g
Pitted Kalamata Olives - 60g
Spinach - 150g
Fresh Parsley - 12g
BULGUR & STOCK
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. Dilute the stock with 600ml of boiling water.
BROWNED OSTRICH
While the bulgur is steaming, place a pan over a high heat with a drizzle of oil. When hot, add the ostrich chunks and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. Remove from the pan on completion, season, and set aside.
STEW ARE SO CUTE!
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and fry for 4-5 minutes until starting to soften, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the cooked chopped tomato and the diluted stock. Leave to simmer for 12-15 minutes, stirring occasionally. In the final 2-3 minutes, add the browned ostrich, the sliced pickled peppers, the halved olives, and the shredded spinach. On completion, the stew should be slightly reduced and the spinach should be wilted. Season with salt, pepper, and a sweetener of choice.
PHEW, LOOK AT THAT STEW!
Plate up a hearty helping of the bulgur wheat and spoon over the saucy ostrich stew. Sprinkle over the picked parsley. Well done, Chef!
Bulgur Wheat - 300ml
Vegetable Stock - 20ml
Free-range Ostrich Goulash - 600g
Carrot - 480g
Garlic Cloves - 2
NOMU Spanish Rub - 20ml
Cooked Chopped Tomato - 400g
Pickled Bell Peppers - 80g
Pitted Kalamata Olives - 80g
Spinach - 200g
Fresh Parsley - 15g
Woolies Products in this dish
