An ostrich strip and mash recipe that will not disappoint! Carrots are oven roasted and transformed into a delicious rustic mash. Sided with perfectly tender ostrich strips and minty smashed peas & feta. Garnished with a sprinkle of fresh mint.
Rustic Carrot Mash & Ostrich
Rustic Carrot Mash & Ostrich
with smashed, minty peas & Danish-style feta
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Carrot
- Danish-style Feta
- Free-Range Ostrich Strips
- Fresh Mint
- Green Leaves
- NOMU Roast Rub
- Ostrich
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Butter
RUSTIC MASH
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the carrot is done, place in a bowl and add a splash of milk (optional) and a knob of butter (optional). Mash with a potato masher or fork, season, and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY PEA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta, ¾ of the chopped mint, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. In the final minute, baste with a knob of butter and the NOMU rub.
DINNER IS READY
Plate up the rustic carrot mash. Side with the minty pea salad and the ostrich strips. Garnish with the remaining mint. Well done, Chef!
Carrot - 240g
Almonds - 5g
Peas - 50g
Danish-style Feta - 25g
Fresh Mint - 3g
Green Leaves - 20g
Free-range Ostrich Strips - 150g
NOMU Roast Rub - 10ml
RUSTIC MASH
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the carrot is done, place in a bowl and add a splash of milk (optional) and a knob of butter (optional). Mash with a potato masher or fork, season, and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY PEA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta, ¾ of the chopped mint, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. In the final minute, baste with a knob of butter and the NOMU rub.
DINNER IS READY
Plate up the rustic carrot mash. Side with the minty pea salad and the ostrich strips. Garnish with the remaining mint. Well done, Chef!
Carrot - 480g
Almonds - 10g
Peas - 100g
Danish-style Feta - 50g
Fresh Mint - 5g
Green Leaves - 40g
Free-range Ostrich Strips - 300g
NOMU Roast Rub - 20ml
RUSTIC MASH
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the carrot is done, place in a bowl and add a splash of milk (optional) and a knob of butter (optional). Mash with a potato masher or fork, season, and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY PEA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta, ¾ of the chopped mint, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. In the final minute, baste with a knob of butter and the NOMU rub.
DINNER IS READY
Plate up the rustic carrot mash. Side with the minty pea salad and the ostrich strips. Garnish with the remaining mint. Well done, Chef!
Carrot - 720g
Almonds - 15g
Peas - 150g
Danish-style Feta - 75g
Fresh Mint - 8g
Green Leaves - 60g
Free-range Ostrich Strips - 450g
NOMU Roast Rub - 30ml
RUSTIC MASH
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). When the carrot is done, place in a bowl and add a splash of milk (optional) and a knob of butter (optional). Mash with a potato masher or fork, season, and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY PEA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add the crumbled feta, ¾ of the chopped mint, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. In the final minute, baste with a knob of butter and the NOMU rub.
DINNER IS READY
Plate up the rustic carrot mash. Side with the minty pea salad and the ostrich strips. Garnish with the remaining mint. Well done, Chef!
Carrot - 960g
Almonds - 20g
Peas - 200g
Danish-style Feta - 100g
Fresh Mint - 10g
Green Leaves - 80g
Free-range Ostrich Strips - 600g
NOMU Roast Rub - 40ml
Woolies Products in this dish
