eCook Meal
Braised Ostrich & Fig Salad
with butter beans & Italian-style hard cheese
Prepare to cook the dreamiest of dinners, Chef! Ostrich chunks are browned and gently simmered in a fragrant mix of star anise, cumin, allspice, cardamom pods, and tomato passata. Accompanied by parsley-laced butter beans and a dried fig & hard cheese ribbon salad.
Serving guide
Choose your portion size.
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 150ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
Parsley BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped Parsley, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & Parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 300ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
Parsley BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped Parsley, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & Parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Add the diced onions and fry until soft, 4-5 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 450ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
Parsley BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped Parsley, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & Parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
SAUTE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
BROWN THE Ostrich
Pat the Ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Add the diced onions and fry until soft, 4-5 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 600ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally).
Parsley BUTTER BEANS
While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped Parsley, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside.
ADD THE SWEETNESS
When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover.
SIMPLY STUNNING SALAD
In a bowl, combine the wilted Kale, the juice of the remaining Lemon wedges, the remaining figs and the cheese ribbons.
BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!
Spoon the butter beans & Parsley onto a dish. Top with the braised Ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R259.15
for 4 servings · R64.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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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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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Spice Mix needs 20 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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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
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Dried Figs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Braised Ostrich & Fig Salad?
The preparation time for Braised Ostrich & Fig Salad with butter beans & Italian-style hard cheese is between 20 and 40 minutes.
What is the total time required to make Braised Ostrich & Fig Salad with butter beans & Italian-style hard cheese?
The total time required to make Braised Ostrich & Fig Salad with butter beans & Italian-style hard cheese is between 40 and 55 minutes.
How many servings does Braised Ostrich & Fig Salad provide?
4 servings
What are the main ingredients in Braised Ostrich & Fig Salad?
Butter Beans, Dried Figs, Garlic, Ginger, Grated Italian-style Hard Cheese, Kale, Lemon, Onion, Ostrich, Parsley, Spice Mix, Tomato Passata
What is the nutritional information of Braised Ostrich & Fig Salad?
Calories: 784, Carbs: 100 grams, Fat: grams, Protein: 53.6 grams, Sugar: 45.7 grams, Salt: 742 grams
How do I prepare Braised Ostrich & Fig Salad?
PARSLEY BUTTER BEANS: While the sauce reduces, place a pan over medium-high heat. Add the drained butter beans and enough water to cover. Gently simmer, about 15 minutes. Drain the liquid and stir through ⅔ of the chopped parsley, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. Set aside. BROWN THE OSTRICH: Pat the ostrich dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the spice mix and the grated garlic & ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the tomato passata and 300ml of water. Simmer until reduced and thickening, 20 minutes (shifting occasionally). ADD THE SWEETNESS: When the sauce has 2-3 minutes left, discard the cardamom pods and stir through ½ the chopped figs. Remove from the heat, add a sweetener, seasoning, and cover. SIMPLY STUNNING SALAD: In a bowl, combine the wilted kale, the juice of the remaining lemon wedges, the remaining figs and the cheese ribbons. BRAISE YOURSELF, IT’S GONNA BE DELICIOUS!: Spoon the butter beans & parsley onto a dish. Top with the braised ostrich and garnish with the remaining parsley. Side with the fig salad. Dig in, Chef! SAUTE THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
What should be prepared from my kitchen to make Braised Ostrich & Fig Salad?
Butter Beans, Dried Figs, Garlic, Ginger, Grated Italian-style Hard Cheese, Kale, Lemon, Onion, Ostrich, Parsley, Spice Mix, Tomato Passata
How many calories does Braised Ostrich & Fig Salad have?
784 calories
How much fat content does Braised Ostrich & Fig Salad have?
grams