Make time to dine on a thyme-inspired dish tonight, Chef! It starts with a foundation of millet, then follows with a generous serving of ostrich stew dotted with cubes of carrot, potato, and slices of onion. Red wine adds a richness to the sauce, the spicy stock a boldness of flavour, and a garnish of thyme brings the sophistication.
Thyme Ostrich & Millet
Thyme Ostrich & Millet
with carrots, potato & red wine
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
O-YUM Ostrich
Place a pot 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 (shifting occasionally). Remove from the pan. Season and set aside.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the carrot pieces, the Potato pieces, and the spice mix, and fry until fragrant, 1-2 minutes. Add the wine, ½ the picked thyme, and 150ml of water. Simmer until the veg is tender, 10-12 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked Millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
O-YUM Ostrich
Place a pot 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 (shifting occasionally). Remove from the pan. Season and set aside.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the carrot pieces, the Potato pieces, and the spice mix, and fry until fragrant, 1-2 minutes. Add the wine, ½ the picked thyme, and 300ml of water. Simmer until the veg is tender, 10-12 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked Millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
O-YUM Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 6-7 minutes (shifting occasionally). Add the carrot pieces, the Potato pieces, and the spice mix, and fry until fragrant, 2-3 minutes. Add the wine, ½ the picked thyme, and 450ml of water. Simmer until the veg is tender, 12-15 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked Millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
O-YUM Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 6-7 minutes (shifting occasionally). Add the carrot pieces, the Potato pieces, and the spice mix, and fry until fragrant, 2-3 minutes. Add the wine, ½ the picked thyme, and 450ml of water. Simmer until the veg is tender, 12-15 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked Millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
Frequently Asked Questions
What is the preparation time for Thyme Ostrich & Millet?
The preparation time for Thyme Ostrich & Millet with carrots, potato & red wine is between 30 and 45 minutes.
What is the total time required to make Thyme Ostrich & Millet with carrots, potato & red wine?
The total time required to make Thyme Ostrich & Millet with carrots, potato & red wine is between 35 and 50 minutes.
How many servings does Thyme Ostrich & Millet provide?
4 servings
What are the main ingredients in Thyme Ostrich & Millet?
Carrots, Fresh Thyme, Millet, Onion, Onions, Ostrich, Ostrich Chunks, Potato, Red Wine, Spice Mix
What is the nutritional information of Thyme Ostrich & Millet?
Calories: 825, Carbs: 110 grams, Fat: grams, Protein: 46 grams, Sugar: 12.4 grams, Salt: 740 grams
How do I prepare Thyme Ostrich & Millet?
O-YUM OSTRICH: Place a pot 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 (shifting occasionally). Remove from the pan. Season and set aside. FRAGRANT SAUCE: Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the carrot pieces, the potato pieces, and the spice mix, and fry until fragrant, 1-2 minutes. Add the wine, ½ the picked thyme, and 300ml of water. Simmer until the veg is tender, 10-12 minutes. In the final 5 minutes, add the browned meat until heated through. BEGIN WITH THE MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. AND… YOU’RE DONE!: Plate up the cooked millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
What should be prepared from my kitchen to make Thyme Ostrich & Millet?
Carrots, Fresh Thyme, Millet, Onion, Onions, Ostrich, Ostrich Chunks, Potato, Red Wine, Spice Mix
How many calories does Thyme Ostrich & Millet have?
825 calories
How much fat content does Thyme Ostrich & Millet have?
grams
Woolies Products in this dish
