What are the main ingredients in SEARED OSTRICH & CHEESY POTATOES?

Oil (cooking, olive or coconut), Salt & Pepper, Tinfoil, Milk (optional), Paper Towel, Butter

What is the nutritional information of SEARED OSTRICH & CHEESY POTATOES?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare SEARED OSTRICH & CHEESY POTATOES?

MAYO HEAVEN: Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving. BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. ROAST THE SPUDS: Preheat the oven to 200°C. Spread out the halved baby potatoes and onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway. SEAR THE STEAKS: When the baby potatoes have 15 minutes to go, pat the ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices. CHEESY ROAST: When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 3-4 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil. TIME FOR DINNER: Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!

What should be prepared from my kitchen to make SEARED OSTRICH & CHEESY POTATOES?

Oil (cooking, olive or coconut), Salt & Pepper, Tinfoil, Milk (optional), Paper Towel, Butter

SEARED OSTRICH & CHEESY POTATOES

Name: SEARED OSTRICH & CHEESY POTATOES
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Tinfoil; Milk (optional); Paper Towel; Butter

Ostrich fillet soaked in a smoky, apricot-infused marinade, dotted with basil pesto mayo, piled with cheese-coated roast baby potatoes, and served with fresh rocket. Sure to be a new family favourite!

SEARED OSTRICH & CHEESY POTATOES

with fresh chives, basil pesto & That Mayo

Hands on Time: 15 - 20 minutes

Overall Time: 35 - 45 minutes

Ingredients:

Baby Potatoes
Basil Pesto Mayo
Cheese Mix
Cooksister Sosatie Marinade
Fresh Chives
Green Leaves
NOMU Spanish Rub
Onion
Ostrich
Ostrich Steak
Willowcreek Balsamic Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Tinfoil
Milk (optional)
Paper Towel
Butter

Photo of SEARED OSTRICH & CHEESY POTATOES

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAK
When the baby potatoes have 15 minutes to go, pat the ostrich steak dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 2-3 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!

Baby Potatoes - 250g
Onion - 1
NOMU Spanish Rub - 10ml
Willowcreek Balsamic Vinegar - 1
Basil Pesto Mayo - 35ml
Ostrich Steak - 160g
Cooksister Sosatie Marinade - 20ml
Cheese Mix - 65ml
Fresh Chives - 3g
Green Leaves - 20g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAKS
When the baby potatoes have 15 minutes to go, pat the ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 3-4 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!

Baby Potatoes - 500g
Onion - 1
NOMU Spanish Rub - 20ml
Willowcreek Balsamic Vinegar - 1
Basil Pesto Mayo - 70ml
Ostrich Steak - 320g
Cooksister Sosatie Marinade - 40ml
Cheese Mix - 130ml
Fresh Chives - 5g
Green Leaves - 40g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAKS
When the baby potatoes have 15 minutes to go, pat the ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 3-4 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!

Baby Potatoes - 500g
Onion - 1
NOMU Spanish Rub - 20ml
Willowcreek Balsamic Vinegar - 1
Basil Pesto Mayo - 70ml
Ostrich Steak - 320g
Cooksister Sosatie Marinade - 40ml
Cheese Mix - 130ml
Fresh Chives - 5g
Green Leaves - 40g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 35-40 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAKS
When the baby potatoes have 15 minutes to go, pat the ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 4-5 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!