On a bed of green leaves lies a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh parsley. This side sits next to tender ostrich chunks, pan-fried, basted with BBQ sauce and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on a plate, Chef!
Cheesy Ostrich & Potato Salad
Cheesy Ostrich & Potato Salad
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Creamy Mayo
- Free-range Ostrich Chunks
- Fresh Parsley
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- NOMU BBQ Rub
- Ostrich
- Richard Bosman's BBQ Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the Ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the parsley, the potatoes, and some seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Free-range Ostrich Chunks - 150g
NOMU BBQ Rub - 5ml
Baby Potatoes - 200g
Richard Bosman's BBQ Sauce - 15ml
Grated Mozzarella & Cheddar Cheese - 30g
Creamy Mayo - 50ml
Fresh Parsley - 3g
Green Leaves - 20g
Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the Ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the parsley, the potatoes, and some seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Free-range Ostrich Chunks - 300g
NOMU BBQ Rub - 10ml
Baby Potatoes - 400g
Richard Bosman's BBQ Sauce - 30ml
Grated Mozzarella & Cheddar Cheese - 60g
Creamy Mayo - 100ml
Fresh Parsley - 5g
Green Leaves - 40g
Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the Ostrich until browned, 3-4 minutes (shifting occasionally). You may have to do this step in batches. In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the parsley, the potatoes, and some seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Free-range Ostrich Chunks - 450g
NOMU BBQ Rub - 15ml
Baby Potatoes - 600g
Richard Bosman's BBQ Sauce - 45ml
Grated Mozzarella & Cheddar Cheese - 90g
Creamy Mayo - 150ml
Fresh Parsley - 8g
Green Leaves - 60g
Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the Ostrich until browned, 3-4 minutes (shifting occasionally). You may have to do this step in batches. In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add the creamy mayo. Mix through ¾ of the parsley, the potatoes, and some seasoning.
DINNER IS READY
Make a bed of the salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Free-range Ostrich Chunks - 600g
NOMU BBQ Rub - 20ml
Baby Potatoes - 800g
Richard Bosman's BBQ Sauce - 60ml
Grated Mozzarella & Cheddar Cheese - 120g
Creamy Mayo - 200ml
Fresh Parsley - 10g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Cheesy Ostrich & Potato Salad?
The preparation time for Cheesy Ostrich & Potato Salad with fresh parsley is between 20 and 35 minutes.
What is the total time required to make Cheesy Ostrich & Potato Salad with fresh parsley?
The total time required to make Cheesy Ostrich & Potato Salad with fresh parsley is between 35 and 50 minutes.
How many servings does Cheesy Ostrich & Potato Salad provide?
4 servings
What are the main ingredients in Cheesy Ostrich & Potato Salad?
Baby Potatoes, Creamy Mayo, Free-range Ostrich Chunks, Fresh Parsley, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU BBQ Rub, Ostrich, Richard Bosman's BBQ Sauce
What is the nutritional information of Cheesy Ostrich & Potato Salad?
Calories: 756, Carbs: 55 grams, Fat: grams, Protein: 43.5 grams, Sugar: 17.5 grams, Salt: 811 grams
How do I prepare Cheesy Ostrich & Potato Salad?
BBQ OSTRICH: When the potato has 5-10 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted. SOFT POTATO: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl. WARM POTATO SALAD: To a salad bowl, add the creamy mayo. Mix through ¾ of the parsley, the potatoes, and some seasoning. OSTRICH PREP: Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside. DINNER IS READY: Make a bed of the salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
What should be prepared from my kitchen to make Cheesy Ostrich & Potato Salad?
Baby Potatoes, Creamy Mayo, Free-range Ostrich Chunks, Fresh Parsley, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU BBQ Rub, Ostrich, Richard Bosman's BBQ Sauce
How many calories does Cheesy Ostrich & Potato Salad have?
756 calories
How much fat content does Cheesy Ostrich & Potato Salad have?
grams
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