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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Salt & Vinegar Potatoes & Ostrich?
The preparation time for Salt & Vinegar Potatoes & Ostrich with a fresh ribbon salad is between 20 and 35 minutes.
What is the total time required to make Salt & Vinegar Potatoes & Ostrich with a fresh ribbon salad?
The total time required to make Salt & Vinegar Potatoes & Ostrich with a fresh ribbon salad is between 40 and 55 minutes.
How many servings does Salt & Vinegar Potatoes & Ostrich provide?
4 servings
What are the main ingredients in Salt & Vinegar Potatoes & Ostrich?
Baby Potatoes, Carrot, Danish-style Feta, Green Leaves, NOMU One For All Rub, Ostrich, Ostrich Strips, White Wine Vinegar
What is the nutritional information of Salt & Vinegar Potatoes & Ostrich?
Calories: 580, Carbs: 55 grams, Fat: grams, Protein: 41 grams, Sugar: 11.9 grams, Salt: 522 grams
How do I prepare Salt & Vinegar Potatoes & Ostrich?
YUM FOR THE TUM: Plate up carrot salad, and scatter over the drained feta. Side with the salty potatoes and the ostrich. 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. CARROT & GREENS: In a bowl, combine the rinsed leaves, carrot ribbons, a drizzle of olive oil, and seasoning. 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). 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.
What should be prepared from my kitchen to make Salt & Vinegar Potatoes & Ostrich?
Baby Potatoes, Carrot, Danish-style Feta, Green Leaves, NOMU One For All Rub, Ostrich, Ostrich Strips, White Wine Vinegar
How many calories does Salt & Vinegar Potatoes & Ostrich have?
580 calories
How much fat content does Salt & Vinegar Potatoes & Ostrich have?
grams
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