eCook Meal
Cumin Ostrich & Sensational Socca
with a garlic yoghurt dressing & pickled red onions
Tender ostrich chunks grilled to perfection and served with a light and airy chickpea flour pancake. A creamy garlic dipping sauce sides and finishes off this tasty dish!
Serving guide
Choose your portion size.
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 100ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 1 tbsp of olive oil and the chopped Oregano.
PICKLE & MARINADE
In a bowl, add the juice from 1 Lemon wedge, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the Ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining Yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & Ostrich
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated Ostrich and fry for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in â…“ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky Yoghurt and top with the Ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 200ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 2 tbsp of olive oil and the chopped Oregano.
PICKLE & MARINADE
In a bowl, add the juice from 2 Lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the Ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining Yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & Ostrich
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated Ostrich and fry for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in â…“ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky Yoghurt and top with the Ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 300ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 3 tbsp of olive oil and the chopped Oregano.
PICKLE & MARINADE
In a bowl, add the juice from 3 Lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the Ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining Yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & Ostrich
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated Ostrich and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in â…“ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky Yoghurt and top with the Ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 400ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 4 tbsp of olive oil and the chopped Oregano.
PICKLE & MARINADE
In a bowl, add the juice from 4 Lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the Ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining Yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & Ostrich
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated Ostrich and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in â…“ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky Yoghurt and top with the Ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R415.37
for 4 servings · R103.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baking Powder needs 10 mlBaking Powder 100 g R34.99 · whole pack (size can't be divided)R34.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Ground Cumin needs 5 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpea Flour needs 500 mlChickpea Flour 350 g R39.99 · whole pack (size can't be divided)R39.99
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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Frequently Asked Questions
What is the preparation time for Cumin Ostrich & Sensational Socca?
The preparation time for Cumin Ostrich & Sensational Socca with a garlic yoghurt dressing & pickled red onions is between 35 and 50 minutes.
What is the total time required to make Cumin Ostrich & Sensational Socca with a garlic yoghurt dressing & pickled red onions?
The total time required to make Cumin Ostrich & Sensational Socca with a garlic yoghurt dressing & pickled red onions is between 50 and 65 minutes.
How many servings does Cumin Ostrich & Sensational Socca provide?
4 servings
What are the main ingredients in Cumin Ostrich & Sensational Socca?
Baby Marrow, Baking Powder, Chickpea Flour, Garlic, Green Leaves, Ground Cumin, Lemon, Oregano, Ostrich, Pine Nuts, Red Onion, Yoghurt
What is the nutritional information of Cumin Ostrich & Sensational Socca?
Calories: 657, Carbs: 71 grams, Fat: grams, Protein: 59 grams, Sugar: 20.5 grams, Salt: 172 grams
How do I prepare Cumin Ostrich & Sensational Socca?
YUM!: Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts. FRY THE VEG & OSTRICH: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated ostrich and fry for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for 3 minutes. PICKLE & MARINADE: In a bowl, add the juice from 2 lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate. PINE NUTS & DRESSIN’: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining yoghurt, seasoning, and mix until fully combined. START WITH SOCCA!: In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 200ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 2 tbsp of olive oil and the chopped oregano. FINAL STEP: Return the pan to a medium heat with a drizzle of oil. When hot, pour in ⅓ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
What should be prepared from my kitchen to make Cumin Ostrich & Sensational Socca?
Baby Marrow, Baking Powder, Chickpea Flour, Garlic, Green Leaves, Ground Cumin, Lemon, Oregano, Ostrich, Pine Nuts, Red Onion, Yoghurt
How many calories does Cumin Ostrich & Sensational Socca have?
657 calories
How much fat content does Cumin Ostrich & Sensational Socca have?
grams