What are the main ingredients in Simple Ostrich Sloppy Joe?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Simple Ostrich Sloppy Joe?

Calories: 746, Carbs: 62 grams, Fat: grams, Protein: 52.5 grams, Sugar: 15.5 grams, Salt: 1153 grams

How do I prepare Simple Ostrich Sloppy Joe?

THANKS, JOE!: Top the bottom bun halves with the mince. Scatter over the cheese and garnish with the chopped parsley. Close up the buns and serve the salad on the side. FETA & GHERKIN SALAD: In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the chopped gherkins (to taste), a drizzle of olive oil, and seasoning. Crumble over the drained feta. TOASTED BURGER BUN: While the mince is simmering, halve the burger buns and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes. SPICED MINCE: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion and the mince until caramelised, 3-4 minutes (shifting occasionally). Work quickly to break the mince up as it starts to cook. Add the spice mix and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). Add an extra splash of water, if necessary. Season and add a sweetener (to taste).

What should be prepared from my kitchen to make Simple Ostrich Sloppy Joe?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Simple Ostrich Sloppy Joe

Name: Simple Ostrich Sloppy Joe
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter

It might not be the neatest sandwich to eat, but it sure is difficult to beat, Chef! Paprika-infused browned mince, coated in a rich and tangy tomato passata, is topped with melted cheese and closed inside a pan-toasted burger bun. Sided with a gherkin, feta, & greens salad.

Simple Ostrich Sloppy Joe

with mozzarella cheese & fresh parsley

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Burger Bun
Burger Buns
Cucumber
Danish-style Feta
Diced Onion
Diced Onions
Free-range Ostrich Mince
Fresh Parsley
Gherkins
Grated Mozzarella Cheese
Green Leaves
Ostrich
Spice Mix
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

SPICED MINCE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion and the mince until caramelised, 3-4 minutes (shifting occasionally). Work quickly to break the mince up as it starts to cook. Add the spice mix and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). Add an extra splash of water, if necessary. Season and add a sweetener (to taste).
TOASTED BURGER BUN
While the mince is simmering, halve the burger bun and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved bun, cut-side down, until crisp, 1-2 minutes.
FETA & GHERKIN SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the chopped gherkins (to taste), a drizzle of olive oil, and seasoning. Crumble over the drained feta.
THANKS, JOE!
Top the bottom bun half with the mince. Scatter over the cheese and garnish with the chopped parsley. Close up the bun and serve the salad on the side.

Diced Onion - 75g
Free-range Ostrich Mince - 150g
Spice Mix - 15ml
Tomato Passata - 100ml
Burger Bun - 1
Green Leaves - 20g
Cucumber - 50g
Gherkins - 20g
Danish-style Feta - 30g
Grated Mozzarella Cheese - 30g
Fresh Parsley - 3g

Download the Recipe

Serves 2

SPICED MINCE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion and the mince until caramelised, 3-4 minutes (shifting occasionally). Work quickly to break the mince up as it starts to cook. Add the spice mix and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). Add an extra splash of water, if necessary. Season and add a sweetener (to taste).
TOASTED BURGER BUN
While the mince is simmering, halve the burger buns and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
FETA & GHERKIN SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the chopped gherkins (to taste), a drizzle of olive oil, and seasoning. Crumble over the drained feta.
THANKS, JOE!
Top the bottom bun halves with the mince. Scatter over the cheese and garnish with the chopped parsley. Close up the buns and serve the salad on the side.

Diced Onions - 150g
Free-range Ostrich Mince - 300g
Spice Mix - 30ml
Tomato Passata - 200ml
Burger Buns - 2
Green Leaves - 40g
Cucumber - 100g
Gherkins - 40g
Danish-style Feta - 60g
Grated Mozzarella Cheese - 60g
Fresh Parsley - 5g

Download the Recipe

Serves 3

SPICED MINCE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion and the mince until caramelised, 4-5 minutes (shifting occasionally). Work quickly to break the mince up as it starts to cook. Add the spice mix and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). Add an extra splash of water, if necessary. Season and add a sweetener (to taste).
TOASTED BURGER BUN
While the mince is simmering, halve the burger buns and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
FETA & GHERKIN SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the chopped gherkins (to taste), a drizzle of olive oil, and seasoning. Crumble over the drained feta.
THANKS, JOE!
Top the bottom bun halves with the mince. Scatter over the cheese and garnish with the chopped parsley. Close up the buns and serve the salad on the side.

Diced Onions - 225g
Free-range Ostrich Mince - 450g
Spice Mix - 45ml
Tomato Passata - 300ml
Burger Buns - 3
Green Leaves - 60g
Cucumber - 150g
Gherkins - 60g
Danish-style Feta - 90g
Grated Mozzarella Cheese - 90g
Fresh Parsley - 8g

Download the Recipe

Serves 4

SPICED MINCE
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the onion and the mince until caramelised, 4-5 minutes (shifting occasionally). Work quickly to break the mince up as it starts to cook. Add the spice mix and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 600ml of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). Add an extra splash of water, if necessary. Season and add a sweetener (to taste).
TOASTED BURGER BUN
While the mince is simmering, halve the burger buns and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the halved buns, cut-side down, until crisp, 1-2 minutes.
FETA & GHERKIN SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the chopped gherkins (to taste), a drizzle of olive oil, and seasoning. Crumble over the drained feta.
THANKS, JOE!
Top the bottom bun halves with the mince. Scatter over the cheese and garnish with the chopped parsley. Close up the buns and serve the salad on the side.