This potato au gratin bake is the best you’ll ever make, Chef! A French classic, you can’t go wrong with a cheesy, creamy roux coating potatoes & caramelised onion covered with a grilled-cheese crust. This is accompanied by juicy, browned ostrich slices and a refreshing green salad with olives & baby marrow ribbons. Can we get a ‘voilà’?
Potato au Gratin & Ostrich Steak
Potato au Gratin & Ostrich Steak
with caramelised onion & a baby marrow ribbon salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Cake Flour
- Cheddar Cheese
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Low Fat Fresh Milk
- Onion
- Onions
- Ostrich
- Pitted Green Olives
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
- Seasoning (salt & pepper)
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow, the green leaves, the lemon juice (to taste), the olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow, the green leaves, the lemon juice (to taste), the olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow, the green leaves, the lemon juice (to taste), the olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
CARAMELISED Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside.
READY THE ROUX
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the Potato and the caramelised Onions. Add a splash of water or milk (optional) if the sauce is too thick.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 30-35 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese.
FRESHNESS
In a salad bowl, toss together the baby marrow, the green leaves, the lemon juice (to taste), the olives, a drizzle of olive oil, and seasoning. Set aside.
OH-YUM Ostrich
Place a clean 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
RESTAURANT QUALITY MEAL
Plate up the juicy Ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
Frequently Asked Questions
What is the preparation time for Potato au Gratin & Ostrich Steak?
The preparation time for Potato au Gratin & Ostrich Steak with caramelised onion & a baby marrow ribbon salad is between 30 and 45 minutes.
What is the total time required to make Potato au Gratin & Ostrich Steak with caramelised onion & a baby marrow ribbon salad?
The total time required to make Potato au Gratin & Ostrich Steak with caramelised onion & a baby marrow ribbon salad is between 45 and 60 minutes.
How many servings does Potato au Gratin & Ostrich Steak provide?
4 servings
What are the main ingredients in Potato au Gratin & Ostrich Steak?
Baby Marrow, Cake Flour, Cheddar Cheese, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Fresh Milk, Onion, Onions, Ostrich, Pitted Green Olives, Potato
What is the nutritional information of Potato au Gratin & Ostrich Steak?
Calories: 626, Carbs: 61 grams, Fat: grams, Protein: 52.6 grams, Sugar: 16.6 grams, Salt: 583 grams
How do I prepare Potato au Gratin & Ostrich Steak?
FRESHNESS: In a salad bowl, toss together the baby marrow, the green leaves, the lemon juice (to taste), the olives, a drizzle of olive oil, and seasoning. Set aside. READY THE ROUX: Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and the garlic. Once the milk is incorporated, add ½ the cheese. Season and remove from the heat. Mix through the potato and the caramelised onions. Add a splash of water or milk (optional) if the sauce is too thick. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and set aside. ASSEMBLE THE GRATIN: Lightly grease an ovenproof dish and spread out the potato and caramelised onion mixture. Scatter over the remaining cheese. Roast in the hot oven until the potatoes are soft (when poked with a knife), 25-30 minutes. In the final 5 minutes, turn the heat up to grill to brown the cheese. OH-YUM OSTRICH: Place a clean 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. RESTAURANT QUALITY MEAL: Plate up the juicy ostrich slices alongside the creamy potato gratin. Serve the fresh salad on the side and get ready to dive in!
What should be prepared from my kitchen to make Potato au Gratin & Ostrich Steak?
Baby Marrow, Cake Flour, Cheddar Cheese, Free-range Ostrich Steak, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Fresh Milk, Onion, Onions, Ostrich, Pitted Green Olives, Potato
How many calories does Potato au Gratin & Ostrich Steak have?
626 calories
How much fat content does Potato au Gratin & Ostrich Steak have?
grams
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