This potato au gratin bake is the best you’ll ever make, Chef! A French classic, you can’t go wrong with a cheesy, creamy roux coating potatoes & caramelised onion covered with a grilled-cheese crust. This is accompanied by juicy, browned ostrich slices and a refreshing green salad with olives & baby marrow ribbons. Can we get a ‘voilà’?
Ostrich & Potato au Gratin
Ostrich & Potato au Gratin
with caramelised onion & a baby marrow ribbon salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Cake Flour
- Cheddar Cheese
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Low Fat Fresh Milk
- Onion
- Onions
- Ostrich
- Pitted Green Olives
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over 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 and the grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato & caramelised onion mixture. Scatter over the remaining grated cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow ribbons, the shredded leaves, the lemon juice (to taste), the chopped olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 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.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over 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 and the grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato & caramelised onion mixture. Scatter over the remaining grated cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow ribbons, the shredded leaves, the lemon juice (to taste), the chopped olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 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.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over 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 and the grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato & caramelised onion mixture. Scatter over the remaining grated cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow ribbons, the shredded leaves, the lemon juice (to taste), the chopped olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 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.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over 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 and the grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the Potato rounds and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato & caramelised onion mixture. Scatter over the remaining grated cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow ribbons, the shredded leaves, the lemon juice (to taste), the chopped olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 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.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
Frequently Asked Questions
What is the preparation time for Ostrich & Potato au Gratin?
The preparation time for Ostrich & Potato au Gratin with caramelised onion & a baby marrow ribbon salad is between 25 and 45 minutes.
What is the total time required to make Ostrich & Potato au Gratin with caramelised onion & a baby marrow ribbon salad?
The total time required to make Ostrich & Potato au Gratin with caramelised onion & a baby marrow ribbon salad is between 40 and 60 minutes.
How many servings does Ostrich & Potato au Gratin provide?
4 servings
What are the main ingredients in Ostrich & Potato au Gratin?
Baby Marrow, Cake Flour, Cheddar Cheese, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Fresh Milk, Onion, Onions, Ostrich, Pitted Green Olives, Potato
What is the nutritional information of Ostrich & Potato au Gratin?
Calories: 597, Carbs: 56 grams, Fat: grams, Protein: 52 grams, Sugar: 14.3 grams, Salt: 575 grams
How do I prepare Ostrich & Potato au Gratin?
CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside. READY THE ROUX: Place a pot over 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 and the grated garlic. Once the milk is incorporated, add ½ the grated cheese. Season and remove from the heat. Mix through the potato rounds and the caramelised onions. Add a splash of water or milk (optional) if the sauce is too thick. ASSEMBLE THE GRATIN: Lightly grease an ovenproof dish and spread out the potato & caramelised onion mixture. Scatter over the remaining grated cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese. FRESHNESS: In a salad bowl, toss together the baby marrow ribbons, the shredded leaves, the lemon juice (to taste), the chopped olives, a drizzle of olive oil, and seasoning. Set aside. OH-YUM OSTRICH: Place a clean 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 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. RESTAURANT QUALITY MEAL: Plate up the juicy ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
What should be prepared from my kitchen to make Ostrich & Potato au Gratin?
Baby Marrow, Cake Flour, Cheddar Cheese, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Fresh Milk, Onion, Onions, Ostrich, Pitted Green Olives, Potato
How many calories does Ostrich & Potato au Gratin have?
597 calories
How much fat content does Ostrich & Potato au Gratin have?
grams
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