What are the main ingredients in Tender Ostrich Strips & Potato Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of Tender Ostrich Strips & Potato Mash?

Calories: 568, Carbs: 55 grams, Fat: grams, Protein: 39.3 grams, Sugar: 6.6 grams, Salt: 326 grams

How do I prepare Tender Ostrich Strips & Potato Mash?

SOME PREP: Loosen the sour cream with 2 tbsp of water and set aside. In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Toss through the diced cucumber. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. FRESH SALAD: Just before serving, add the shredded salad leaves and the charred corn to the bowl with the cucumber. Toss to combine and season. FRY THE STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Add the loosened sour cream, ½ the chopped parsley, and seasoning. TIME TO EAT: Plate up the mash. Side with the creamy strips and the fresh salad. Garnish with a sprinkle of the remaining parsley. MASH: 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.

What should be prepared from my kitchen to make Tender Ostrich Strips & Potato Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional)

Tender Ostrich Strips & Potato Mash

Name: Tender Ostrich Strips & Potato Mash
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Butter (optional)

Golden, butter-basted ostrich strips are coated with a sour cream & parsley sauce. These share a plate with a creamy potato mash and charred corn, fresh greens & cucumber salad. A five-star South African take on a classic meat, potato & veg combo.

Tender Ostrich Strips & Potato Mash

with a fresh green salad

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Corn
Cucumber
Fresh Parsley
Green Leaves
Lemon Juice
NOMU Peri-Peri Rub
Ostrich
Ostrich Strips
Potato
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter (optional)

Photo of Tender Ostrich Strips & Potato Mash

Serves 1

MASH
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.
SOME PREP
Loosen the sour cream with 1 tbsp of water and set aside. In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Toss through the diced cucumber.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Add the loosened sour cream, ½ the chopped parsley, and seasoning.
FRESH SALAD
Just before serving, add the shredded salad leaves and the charred corn to the bowl with the cucumber. Toss to combine and season.
TIME TO EAT
Plate up the mash. Side with the creamy strips and the fresh salad. Garnish with a sprinkle of the remaining parsley.

Potato - 200g
Sour Cream - 30ml
Lemon Juice - 10ml
Cucumber - 50g
Corn - 50g
Ostrich Strips - 150g
NOMU Peri-peri Rub - 5ml
Fresh Parsley - 3g
Green Leaves - 20g

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Serves 2

MASH
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.
SOME PREP
Loosen the sour cream with 2 tbsp of water and set aside. In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Toss through the diced cucumber.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Add the loosened sour cream, ½ the chopped parsley, and seasoning.
FRESH SALAD
Just before serving, add the shredded salad leaves and the charred corn to the bowl with the cucumber. Toss to combine and season.
TIME TO EAT
Plate up the mash. Side with the creamy strips and the fresh salad. Garnish with a sprinkle of the remaining parsley.

Potato - 400g
Sour Cream - 60ml
Lemon Juice - 20ml
Cucumber - 100g
Corn - 100g
Ostrich Strips - 300g
NOMU Peri-peri Rub - 10ml
Fresh Parsley - 5g
Green Leaves - 40g

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Serves 3

MASH
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.
SOME PREP
Loosen the sour cream with 3 tbsp of water and set aside. In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Toss through the diced cucumber.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Add the loosened sour cream, ½ the chopped parsley, and seasoning.
FRESH SALAD
Just before serving, add the shredded salad leaves and the charred corn to the bowl with the cucumber. Toss to combine and season.
TIME TO EAT
Plate up the mash. Side with the creamy strips and the fresh salad. Garnish with a sprinkle of the remaining parsley.

Potato - 600g
Sour Cream - 90ml
Lemon Juice - 30ml
Cucumber - 150g
Corn - 150g
Ostrich Strips - 450g
NOMU Peri-peri Rub - 15ml
Fresh Parsley - 8g
Green Leaves - 60g

Download the Recipe

Serves 4

MASH
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.
SOME PREP
Loosen the sour cream with 4 tbsp of water and set aside. In a bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener (to taste). Toss through the diced cucumber.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Add the loosened sour cream, ½ the chopped parsley, and seasoning.
FRESH SALAD
Just before serving, add the shredded salad leaves and the charred corn to the bowl with the cucumber. Toss to combine and season.
TIME TO EAT
Plate up the mash. Side with the creamy strips and the fresh salad. Garnish with a sprinkle of the remaining parsley.