Some flavour combinations will always stand the test of time, Chef, like salt & vinegar chips. With our homemade UCOOK version, you will be sprinkling this favourite flavour combo on smashed baby potatoes. These will share a plate with buttery, NOMU-spiced ostrich strips and a carrot ribbon salad.
Salt & Vinegar Potatoes & Ostrich
Salt & Vinegar Potatoes & Ostrich
with a fresh ribbon salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Danish-style Feta
- Green Leaves
- NOMU One For All Rub
- Ostrich
- Ostrich Strips
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
O BABY BABY (POTATOES)
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.
SALT & VINEGAR 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 over some oil and season. Roast in the hot oven until crispy, 15-20 minutes. Remove from the oven and toss through 5ml of salt, and the vinegar (to taste).
CARROT & GREENS
In a bowl, combine the rinsed leaves, carrot ribbons, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 30-60 seconds (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
YUM FOR THE TUM
Plate up carrot salad, and scatter over the drained feta. Side with the salty potatoes and the ostrich.
Baby Potatoes - 250g
White Wine Vinegar - 30ml
Green Leaves - 20g
Carrot - 120g
Ostrich Strips - 150g
NOMU One For All Rub - 5ml
Danish-style Feta - 20g
O BABY BABY (POTATOES)
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.
SALT & VINEGAR 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 over some oil and season. Roast in the hot oven until crispy, 15-20 minutes. Remove from the oven and toss through 10ml of salt, and the vinegar (to taste).
CARROT & GREENS
In a bowl, combine the rinsed leaves, carrot ribbons, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 30-60 seconds (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
YUM FOR THE TUM
Plate up carrot salad, and scatter over the drained feta. Side with the salty potatoes and the ostrich.
Baby Potatoes - 500g
White Wine Vinegar - 60ml
Green Leaves - 40g
Carrot - 120g
Ostrich Strips - 300g
NOMU One For All Rub - 10ml
Danish-style Feta - 40g
O BABY BABY (POTATOES)
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.
SALT & VINEGAR 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 over some oil and season. Roast in the hot oven until crispy, 15-20 minutes. Remove from the oven and toss through 15ml of salt, and the vinegar (to taste).
CARROT & GREENS
In a bowl, combine the rinsed leaves, carrot ribbons, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 30-60 seconds (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
YUM FOR THE TUM
Plate up carrot salad, and scatter over the drained feta. Side with the salty potatoes and the ostrich.
Baby Potatoes - 750g
White Wine Vinegar - 90ml
Green Leaves - 60g
Carrot - 240g
Ostrich Strips - 450g
NOMU One For All Rub - 15ml
Danish-style Feta - 60g
O BABY BABY (POTATOES)
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.
SALT & VINEGAR 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 over some oil and season. Roast in the hot oven until crispy, 15-20 minutes. Remove from the oven and toss through 20ml of salt, and the vinegar (to taste).
CARROT & GREENS
In a bowl, combine the rinsed leaves, carrot ribbons, a drizzle of olive oil, and seasoning.
BUTTER-BASTED OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 30-60 seconds (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
YUM FOR THE TUM
Plate up carrot salad, and scatter over the drained feta. Side with the salty potatoes and the ostrich.
Baby Potatoes - 1kg
White Wine Vinegar - 125ml
Green Leaves - 80g
Carrot - 240g
Ostrich Strips - 600g
NOMU One For All Rub - 20ml
Danish-style Feta - 80g
Woolies Products in this dish
