Take marmalade off the breakfast table and elevate it for a modern dinner setting by making a bacon, honey & caramelised onion marmalade. This is spooned over juicy seared ostrich steak, which is sided with oven-roasted smashed baby potatoes and a tangy tomato & cheese ribbon green salad.
Neil Ellis’s Bacon Marmalade & Ostrich
Neil Ellis’s Bacon Marmalade & Ostrich
with smashed baby potatoes & a fresh salad
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Potatoes
- Baby Tomatoes
- Free-range Ostrich Fillet
- Green Leaves
- Honey
- Italian-style Hard Cheese
- Onion
- Onions
- Ostrich
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LET’S START!
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
BACON MAKES EVERYTHING BETTER
Place a pan (with a lid) over medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 7-8 minutes (shifting occasionally).
MAKE THE MARMALADE
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 30ml of water. Cook until sticky and reduced by a ¼, 3-4 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SEARED OSTRICH
Return the pan to 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 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
QUICK SALAD
Place the baby tomato quarters into a bowl. Toss with the rinsed leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. Set aside.
SMASHIN’ DINNER!
Plate up the golden smashed potatoes and side with the ostrich slices. Top with the bacon marmalade and serve the green salad on the side.
Baby Potatoes - 200g
Streaky Pork Bacon - 2 strips
Onion - 1
Honey - 15ml
Free-range Ostrich Fillet - 150g
Baby Tomatoes - 80g
Green Leaves - 20g
Italian-style Hard Cheese - 30g
LET’S START!
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
BACON MAKES EVERYTHING BETTER
Place a pan (with a lid) over medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 8-10 minutes (shifting occasionally).
MAKE THE MARMALADE
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 50ml of water. Cook until sticky and reduced by a ¼, 4-5 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SEARED OSTRICH
Return the pan to 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 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
QUICK SALAD
Place the baby tomato quarters into a bowl. Toss with the rinsed leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. Set aside.
SMASHIN’ DINNER!
Plate up the golden smashed potatoes and side with the ostrich slices. Top with the bacon marmalade and serve the green salad on the side.
Baby Potatoes - 400g
Streaky Pork Bacon - 4 strips
Onion - 1
Honey - 30ml
Free-range Ostrich Fillet - 300g
Baby Tomatoes - 160g
Green Leaves - 40g
Italian-style Hard Cheese - 60g
LET’S START!
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
BACON MAKES EVERYTHING BETTER
Place a pan (with a lid) over medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 10-12 minutes (shifting occasionally).
MAKE THE MARMALADE
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 80ml of water. Cook until sticky and reduced by a ¼, 5-6 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SEARED OSTRICH
Return the pan to 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 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
QUICK SALAD
Place the baby tomato quarters into a bowl. Toss with the rinsed leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. Set aside.
SMASHIN’ DINNER!
Plate up the golden smashed potatoes and side with the ostrich slices. Top with the bacon marmalade and serve the green salad on the side.
Baby Potatoes - 600g
Streaky Pork Bacon - 6 strips
Onions - 2
Honey - 45ml
Free-range Ostrich Fillet - 450g
Baby Tomatoes - 240g
Green Leaves - 60g
Italian-style Hard Cheese - 90g
LET’S START!
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
BACON MAKES EVERYTHING BETTER
Place a pan (with a lid) over medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 10-12 minutes (shifting occasionally).
MAKE THE MARMALADE
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in the honey and 110ml of water. Cook until sticky and reduced by a ¼, 5-6 minutes (stirring regularly). Transfer to a small bowl, cover, and set aside.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SEARED OSTRICH
Return the pan to 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 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
QUICK SALAD
Place the baby tomato quarters into a bowl. Toss with the rinsed leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. Set aside.
SMASHIN’ DINNER!
Plate up the golden smashed potatoes and side with the ostrich slices. Top with the bacon marmalade and serve the green salad on the side.
Baby Potatoes - 800g
Streaky Pork Bacon - 8 strips
Onions - 2
Honey - 60ml
Free-range Ostrich Fillet - 600g
Baby Tomatoes - 320g
Green Leaves - 80g
Italian-style Hard Cheese - 120g
Woolies Products in this dish
