What are the main ingredients in Baby Marrow & Ostrich Mince Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Baby Marrow & Ostrich Mince Bake?

Calories: 469, Carbs: 41 grams, Fat: grams, Protein: 43.2 grams, Sugar: 18.8 grams, Salt: 1636 grams

How do I prepare Baby Marrow & Ostrich Mince Bake?

ASSEMBLE THE VEG: When the mince mixture has 5 minutes remaining, add ½ the peas and ½ the rinsed spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning. WOWZERS!: Plate up a generous helping of the ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish! DID YOU MINCE ME?: Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 200ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 4-6 minutes until the onions are soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.

What should be prepared from my kitchen to make Baby Marrow & Ostrich Mince Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Baby Marrow & Ostrich Mince Bake

Name: Baby Marrow & Ostrich Mince Bake
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Succulent ostrich mince is cooked down with tomato and onion to create a rich base for this dinner winner! Once ready, the mince is topped with sliced baby marrow to create not only a delicious dish, but a beautiful one too!

Baby Marrow & Ostrich Mince Bake

with a spinach & pea salad

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Beef
Cooked Chopped Tomato
Free-range Ostrich Mince
Fresh Oregano
Garlic Clove
Garlic Cloves
NOMU Beef Stock
NOMU Provençal Rub
Onion
Onions
Ostrich
Peas
Spinach
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Baby Marrow & Ostrich Mince Bake

Serves 1

DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 100ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 3-4 minutes until the onions are soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the peas and ½ the rinsed spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!

NOMU Beef Stock - 10ml
Onion - 1
Garlic Clove - 1
NOMU Provençal Rub - 15ml
Tomato Paste - 5ml
Free-range Ostrich Mince - 150g
Cooked Chopped Tomato - 100g
Peas - 50g
Spinach - 40g
Baby Marrow - 200g
Fresh Oregano - 4g

Download the Recipe

Serves 2

DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 200ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 4-6 minutes until the onions are soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the peas and ½ the rinsed spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!

NOMU Beef Stock - 20ml
Onion - 1
Garlic Cloves - 2
NOMU Provençal Rub - 30ml
Tomato Paste - 10ml
Free-range Ostrich Mince - 300g
Cooked Chopped Tomato - 200g
Peas - 100g
Spinach - 80g
Baby Marrow - 400g
Fresh Oregano - 8g

Download the Recipe

Serves 3

DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 300ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 6-7 minutes until the onions are soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the peas and ½ the rinsed spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!

NOMU Beef Stock - 30ml
Onions - 2
Garlic Cloves - 3
NOMU Provençal Rub - 45ml
Tomato Paste - 15ml
Free-range Ostrich Mince - 450g
Cooked Chopped Tomato - 300g
Peas - 150g
Spinach - 120g
Baby Marrow - 600g
Fresh Oregano - 12g

Download the Recipe

Serves 4

DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 400ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 6-8 minutes until the onions are soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the peas and ½ the rinsed spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!