Dinnertime should be about catching up about everyone’s day over a delicious meal. Not stressing about what to cook and hoping it turns out edible. Let UCOOK take care of dinner, Chef, so you can focus on spending quality time with your loved ones over a delicious meal of BBQ-coated browned ostrich, oven-roasted baby potatoes dotted with oregano, and a sweet-mustard dressing drizzled over a tangy tomato salad.
BBQ Glazed Ostrich & Baby Potatoes
BBQ Glazed Ostrich & Baby Potatoes
with a fresh tomato & cucumber salad
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- BBQ Sauce
- Cucumber
- Dried Oregano
- Free-range Ostrich Fillet
- Honey-Mustard Dressing
- NOMU BBQ Rub
- Ostrich
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano, lightly spray with cooking spray, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
In a salad bowl, combine the Cucumber, the salad leaves, the mustard dressing, and season. In a separate bowl, season the tomato and set aside.
Ostrich
Place a pan over medium-high heat and lightly spray with cooking spray. Pat the Ostrich dry with paper towel and coat with the NOMU rub and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomato first, then top with the dressed salad. Serve the Ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano, lightly spray with cooking spray, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
In a salad bowl, combine the Cucumber, the salad leaves, the mustard dressing, and season. In a separate bowl, season the tomato and set aside.
Ostrich
Place a pan over medium-high heat and lightly spray with cooking spray. Pat the Ostrich dry with paper towel and coat with the NOMU rub and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomato first, then top with the dressed salad. Serve the Ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano, lightly spray with cooking spray, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
In a salad bowl, combine the Cucumber, the salad leaves, the mustard dressing, and season. In a separate bowl, season the tomato and set aside.
Ostrich
Place a pan over medium-high heat and lightly spray with cooking spray. Pat the Ostrich dry with paper towel and coat with the NOMU rub and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomatoes first, then top with the dressed salad. Serve the ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano, lightly spray with cooking spray, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
In a salad bowl, combine the Cucumber, the salad leaves, the mustard dressing, and season. In a separate bowl, season the tomato and set aside.
Ostrich
Place a pan over medium-high heat and lightly spray with cooking spray. Pat the Ostrich dry with paper towel and coat with the NOMU rub and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing.
DINNER IS READY
Plate the potatoes. On the side, layer the Tomatoes first, then top with the dressed salad. Serve the ostrich slices alongside, spooning over all the pan juices. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for BBQ Glazed Ostrich & Baby Potatoes?
The preparation time for BBQ Glazed Ostrich & Baby Potatoes with a fresh tomato & cucumber salad is between 20 and 40 minutes.
What is the total time required to make BBQ Glazed Ostrich & Baby Potatoes with a fresh tomato & cucumber salad?
The total time required to make BBQ Glazed Ostrich & Baby Potatoes with a fresh tomato & cucumber salad is between 35 and 55 minutes.
How many servings does BBQ Glazed Ostrich & Baby Potatoes provide?
4 servings
What are the main ingredients in BBQ Glazed Ostrich & Baby Potatoes?
Baby Potatoes, BBQ Sauce, Cucumber, Dried Oregano, Free-range Ostrich Fillet, Honey-Mustard Dressing, NOMU BBQ Rub, Ostrich, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of BBQ Glazed Ostrich & Baby Potatoes?
Calories: 480, Carbs: 51 grams, Fat: grams, Protein: 39.8 grams, Sugar: 20 grams, Salt: 744.4 grams
How do I prepare BBQ Glazed Ostrich & Baby Potatoes?
SALAD: In a salad bowl, combine the cucumber, the salad leaves, the mustard dressing, and season. In a separate bowl, season the tomato and set aside. DINNER IS READY: Plate the potatoes. On the side, layer the tomato first, then top with the dressed salad. Serve the ostrich slices alongside, spooning over all the pan juices. Dig in, Chef! OSTRICH: Place a pan over medium-high heat and lightly spray with cooking spray. Pat the ostrich dry with paper towel and coat with the NOMU rub and season. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the BBQ sauce. Remove from the pan with all the pan juices and set aside to rest for 5 minutes before slicing. ROAST: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in the oregano, lightly spray with cooking spray, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make BBQ Glazed Ostrich & Baby Potatoes?
Baby Potatoes, BBQ Sauce, Cucumber, Dried Oregano, Free-range Ostrich Fillet, Honey-Mustard Dressing, NOMU BBQ Rub, Ostrich, Salad Leaves, Tomato, Tomatoes
How many calories does BBQ Glazed Ostrich & Baby Potatoes have?
480 calories
How much fat content does BBQ Glazed Ostrich & Baby Potatoes have?
grams
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