This timeless dish features buttery potato mash, tender ostrich fillet slices, and creamy spinach. Topped with toasted sunflower seeds for a pop of crunch. Quick & satisfying – it’s sure to be a hit!
Classic Ostrich & Creamed Spinach
Classic Ostrich & Creamed Spinach
with buttery potato mash & sunflower seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Free-range Ostrich Fillet
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- NOMU Provençal Rub
- Onion
- Onions
- Ostrich
- Potato
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASHED POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan.
CREAMY SPINACH
Return the pan to medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted spinach and a splash of water. Simmer until thick, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed spinach and the ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
Potato - 200g
Sunflower Seeds - 10g
Onion - 1
Garlic Clove - 1
Spinach - 100g
Cake Flour - 40ml
Low Fat UHT Milk - 100ml
Free-range Ostrich Fillet - 150g
NOMU Provençal Rub - 10ml
MASHED POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan.
CREAMY SPINACH
Return the pan to medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted spinach and a splash of water. Simmer until thick, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed spinach and the ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
Potato - 400g
Sunflower Seeds - 20g
Onion - 1
Garlic Clove - 1
Spinach - 200g
Cake Flour - 80ml
Low Fat UHT Milk - 200ml
Free-range Ostrich Fillet - 300g
NOMU Provençal Rub - 20ml
MASHED POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and cook until wilted, 3-4 minutes. Remove from the pan.
CREAMY SPINACH
Return the pan to medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted spinach and a splash of water. Simmer until thick, 2-3 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed spinach and the ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
Potato - 600g
Sunflower Seeds - 30g
Onions - 2
Garlic Cloves - 2
Spinach - 300g
Cake Flour - 125ml
Low Fat UHT Milk - 300ml
Free-range Ostrich Fillet - 450g
NOMU Provençal Rub - 30ml
MASHED POTATOES
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and cook until wilted, 3-4 minutes. Remove from the pan.
CREAMY SPINACH
Return the pan to medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted spinach and a splash of water. Simmer until thick, 2-3 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed spinach and the ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
Potato - 800g
Sunflower Seeds - 40g
Onions - 2
Garlic Cloves - 1
Spinach - 400g
Cake Flour - 160ml
Low Fat UHT Milk - 400ml
Free-range Ostrich Fillet - 600g
NOMU Provençal Rub - 40ml
Woolies Products in this dish
