Say hello to your new favourite hearty & healthy weeknight dinner. Sweet roasted butternut lays the foundation for a tangy tomato & red wine stew dotted with tender ostrich pieces. Sided with a fresh green bean salad elevated with artichokes & pickled peppers. Garnished with a scattering of fresh mint.
Ostrich Stew & Green Bean Salad
Ostrich Stew & Green Bean Salad
with roasted butternut, artichokes & pickled pepper
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Artichoke Quarters
- Butternut Whole
- Free-range Ostrich Chunks
- Fresh Mint
- Green Beans
- Green Leaves
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Piquanté Peppers
- Red Wine
- Red Wine Vinegar
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 2-3 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 100ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned Ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the Ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 2-3 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 200ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned Ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the Ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 3-4 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 300ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned Ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the Ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 3-4 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 400ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned Ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the Ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Stew & Green Bean Salad?
The preparation time for Ostrich Stew & Green Bean Salad with roasted butternut, artichokes & pickled pepper is between 30 and 45 minutes.
What is the total time required to make Ostrich Stew & Green Bean Salad with roasted butternut, artichokes & pickled pepper?
The total time required to make Ostrich Stew & Green Bean Salad with roasted butternut, artichokes & pickled pepper is between 40 and 60 minutes.
How many servings does Ostrich Stew & Green Bean Salad provide?
4 servings
What are the main ingredients in Ostrich Stew & Green Bean Salad?
Artichoke Quarters, Butternut Whole, Free-range Ostrich Chunks, Fresh Mint, Green Beans, Green Leaves, NOMU Italian Rub, Onion, Onions, Ostrich, Piquanté Peppers, Red Wine, Red Wine Vinegar, Tomato Passata
What is the nutritional information of Ostrich Stew & Green Bean Salad?
Calories: 489, Carbs: 59 grams, Fat: grams, Protein: 41.6 grams, Sugar: 23.6 grams, Salt: 676 grams
How do I prepare Ostrich Stew & Green Bean Salad?
IT’S A TOSS UP: In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning. BEAN THERE, DONE THAT: Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 2-3 minutes. Drain and run under cold water to stop the cooking process. I’LL FRY IF I WANT TO: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. START THE STEW: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes. SIMMERING AWAY: When the wine has almost all evaporated, add the tomato passata and 200ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich pieces. Remove from the heat, add a sweetener, and season. GRAB THE PLATES!: Plate up the roasted butternut. Top with the ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef! READY THE ROAST: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Ostrich Stew & Green Bean Salad?
Artichoke Quarters, Butternut Whole, Free-range Ostrich Chunks, Fresh Mint, Green Beans, Green Leaves, NOMU Italian Rub, Onion, Onions, Ostrich, Piquanté Peppers, Red Wine, Red Wine Vinegar, Tomato Passata
How many calories does Ostrich Stew & Green Bean Salad have?
489 calories
How much fat content does Ostrich Stew & Green Bean Salad have?
grams
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