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 & cucumber ribbons. Can we get a ‘voilà’?
Potato au Gratin & Ostrich Fillet
Potato au Gratin & Ostrich Fillet
with caramelised onion & a cucumber ribbon salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cake Flour
- Cucumber
- Free-range Ostrich Fillet
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Cheddar Cheese
- Lemon Juice
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Pitted Green Olives
- Potato
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
CARAMELISED Onions
Preheat the oven to 200°C. 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 (to taste). 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 a shallow 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 Cucumber, basil, lemon juice (to taste), 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
Preheat the oven to 200°C. 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 (to taste). 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 a shallow 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 Cucumber, basil, lemon juice (to taste), 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
Preheat the oven to 200°C. 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 (to taste). 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 a shallow 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 Cucumber, basil, lemon juice (to taste), 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
Preheat the oven to 200°C. 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 (to taste). 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 a shallow 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 Cucumber, basil, lemon juice (to taste), 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 Fillet?
The preparation time for Potato au Gratin & Ostrich Fillet with caramelised onion & a cucumber ribbon salad is between 25 and 45 minutes.
What is the total time required to make Potato au Gratin & Ostrich Fillet with caramelised onion & a cucumber ribbon salad?
The total time required to make Potato au Gratin & Ostrich Fillet with caramelised onion & a cucumber ribbon salad is between 40 and 60 minutes.
How many servings does Potato au Gratin & Ostrich Fillet provide?
4 servings
What are the main ingredients in Potato au Gratin & Ostrich Fillet?
Cake Flour, Cucumber, Free-range Ostrich Fillet, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Ostrich, Pitted Green Olives, Potato
What is the nutritional information of Potato au Gratin & Ostrich Fillet?
Calories: 619, Carbs: 59.3 grams, Fat: grams, Protein: 49.1 grams, Sugar: 13.7 grams, Salt: 648.7 grams
How do I prepare Potato au Gratin & Ostrich Fillet?
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 a shallow 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. 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: Preheat the oven to 200°C. 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 (to taste). Remove from the pan, season, and 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. FRESHNESS: In a salad bowl, toss together the cucumber, basil, lemon juice (to taste), olives, a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Potato au Gratin & Ostrich Fillet?
Cake Flour, Cucumber, Free-range Ostrich Fillet, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Ostrich, Pitted Green Olives, Potato
How many calories does Potato au Gratin & Ostrich Fillet have?
619 calories
How much fat content does Potato au Gratin & Ostrich Fillet have?
grams
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