What are the main ingredients in Spicy BBQ Ostrich & Potato Bites?

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

What is the nutritional information of Spicy BBQ Ostrich & Potato Bites?

Calories: 996, Carbs: 117 grams, Fat: grams, Protein: 59.7 grams, Sugar: 30.4 grams, Salt: 1255 grams

How do I prepare Spicy BBQ Ostrich & Potato Bites?

GOLDEN NUGGETS: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. RELISH YOUR FABULOUS WORK: Make a bed of the spicy ostrich, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Garnish with the sliced coriander. SAUCY: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onions until golden, 4-5 minutes. Mix in the tomato passata and 200ml of water. Simmer until thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, mix in the browned ostrich, and the sliced chilli (to taste). Remove from the heat, add a sweetener (to taste), and season. SO CHEESY…: When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and lightly golden. FINAL TOUCHES: When the ostrich is almost done, mix in the drained black beans, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season and add a sweetener (to taste).

What should be prepared from my kitchen to make Spicy BBQ Ostrich & Potato Bites?

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

Spicy BBQ Ostrich & Potato Bites

Name: Spicy BBQ Ostrich & Potato Bites
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

The perfect partner for rich ostrich chunks! Spiced with fresh chilli, coated in a sticky BBQ sauce, and sided by a mound of yummy black beans. As if this dish couldn’t get any better, nuggets of crispy roast potato are covered in gooey cheese. Need we say more, Chef?

Spicy BBQ Ostrich & Potato Bites

with black beans & tomato ragú

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Free-range Ostrich Chunks
Fresh Chilli
Fresh Chillies
Fresh Coriander
Grated Mozzarella & Cheddar Cheese
NOMU Italian Rub
Onion
Onions
Ostrich
Potato
The Sauce Queen Smokey BBQ Sauce
Tomato Passata

From your kitchen:

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

Photo of Spicy BBQ Ostrich & Potato Bites

Serves 1

GOLDEN NUGGETS
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onions until golden, 4-5 minutes. Mix in the tomato passata and 100ml of water. Simmer until thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, mix in the browned ostrich, and the sliced chilli (to taste). Remove from the heat, add a sweetener (to taste), and season.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and lightly golden.
FINAL TOUCHES
When the ostrich is almost done, mix in the drained black beans, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season and add a sweetener (to taste).
RELISH YOUR FABULOUS WORK
Make a bed of the spicy ostrich, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Garnish with the sliced coriander.

Potato - 400g
NOMU Italian Rub - 10ml
Free-range Ostrich Chunks - 150g
Onion - 1
Tomato Passata - 100ml
Fresh Chilli - 1
Grated Mozzarella & Cheddar Cheese - 50g
Black Beans - 60g
The Sauce Queen Smokey BBQ Sauce - 40ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

GOLDEN NUGGETS
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onions until golden, 4-5 minutes. Mix in the tomato passata and 200ml of water. Simmer until thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, mix in the browned ostrich, and the sliced chilli (to taste). Remove from the heat, add a sweetener (to taste), and season.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and lightly golden.
FINAL TOUCHES
When the ostrich is almost done, mix in the drained black beans, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season and add a sweetener (to taste).
RELISH YOUR FABULOUS WORK
Make a bed of the spicy ostrich, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Garnish with the sliced coriander.

Potato - 800g
NOMU Italian Rub - 20ml
Free-range Ostrich Chunks - 300g
Onion - 1
Tomato Passata - 200ml
Fresh Chilli - 1
Grated Mozzarella & Cheddar Cheese - 100g
Black Beans - 120g
The Sauce Queen Smokey BBQ Sauce - 80ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

GOLDEN NUGGETS
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 40-45 minutes (shifting halfway).
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onions until golden, 5-6 minutes. Mix in the tomato passata and 300ml of water. Simmer until thickening, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, mix in the browned ostrich, and the sliced chilli (to taste). Remove from the heat, add a sweetener (to taste), and season.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and lightly golden.
FINAL TOUCHES
When the ostrich is almost done, mix in the drained black beans, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season and add a sweetener (to taste).
RELISH YOUR FABULOUS WORK
Make a bed of the spicy ostrich, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Garnish with the sliced coriander.

Potato - 1,2kg
NOMU Italian Rub - 30ml
Free-range Ostrich Chunks - 450g
Onions - 2
Tomato Passata - 300ml
Fresh Chillies - 2
Grated Mozzarella & Cheddar Cheese - 150g
Black Beans - 180g
The Sauce Queen Smokey BBQ Sauce - 125ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

GOLDEN NUGGETS
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 40-45 minutes (shifting halfway).
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SAUCY
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onions until golden, 5-6 minutes. Mix in the tomato passata and 400ml of water. Simmer until thickening, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, mix in the browned ostrich, and the sliced chilli (to taste). Remove from the heat, add a sweetener (to taste), and season.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and lightly golden.
FINAL TOUCHES
When the ostrich is almost done, mix in the drained black beans, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season and add a sweetener (to taste).
RELISH YOUR FABULOUS WORK
Make a bed of the spicy ostrich, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Garnish with the sliced coriander.