On a bed of green leaves lies a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh parsley. This side sits next to tender ostrich chunks, pan-fried, basted with BBQ sauce and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on a plate, Chef!
Cheesy Ostrich & Potato Salad
Cheesy Ostrich & Potato Salad
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- BBQ Sauce
- Creamy Mayo
- Fresh Parsley
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- NOMU BBQ Rub
- Ostrich
- Ostrich Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potatoes have 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 150g
NOMU BBQ Rub - 5ml
Baby Potatoes - 200g
BBQ Sauce - 15ml
Grated Mozzarella & Cheddar Cheese - 30g
Creamy Mayo - 55ml
Fresh Parsley - 3g
Green Leaves - 20g
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potatoes have 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 300g
NOMU BBQ Rub - 10ml
Baby Potatoes - 400g
BBQ Sauce - 30ml
Grated Mozzarella & Cheddar Cheese - 60g
Creamy Mayo - 110ml
Fresh Parsley - 5g
Green Leaves - 40g
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potatoes have 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may have to do this step in batches. In the final 30-60 seconds, return all the meat to the pan and baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 450g
NOMU BBQ Rub - 15ml
Baby Potatoes - 600g
BBQ Sauce - 45ml
Grated Mozzarella & Cheddar Cheese - 90g
Creamy Mayo - 165ml
Fresh Parsley - 8g
Green Leaves - 60g
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potatoes have 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may have to do this step in batches. In the final 30-60 seconds, return all the meat to the pan and baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 600g
NOMU BBQ Rub - 20ml
Baby Potatoes - 800g
BBQ Sauce - 60ml
Grated Mozzarella & Cheddar Cheese - 120g
Creamy Mayo - 225
Fresh Parsley - 10g
Green Leaves - 80g
Woolies Products in this dish
