As delicious as it is quick, this one will have the whole fam licking their fingers, Chef! Ostrich strips are fried in a Spanish rub before being stuffed into a toasted bun and drizzled with prego sauce. Sided with a colourful salad featuring a simple vinaigrette.
Spanish-spiced Ostrich Roll
Spanish-spiced Ostrich Roll
with a carrot, cucumber & feta salad
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Burger Bun
- Burger Buns
- Carrot
- Cucumber
- Danish-style Feta
- Lemon Juice
- NOMU Spanish Rub
- Ostrich
- Ostrich Strips
- Prego Sauce
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the Carrot ribbons, the Cucumber half-moons, ½ of the shredded leaves, and the drained feta.
TOASTED BUN
Halve the bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
SPANISH Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
ASSEMBLE!
Top the toasted bun with the remaining leaves and the seared Ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the bun. Side with the salad. Enjoy, Chef!
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the Carrot ribbons, the Cucumber half-moons, ½ of the shredded leaves, and the drained feta.
TOASTED BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Set aside.
SPANISH Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
ASSEMBLE!
Top the toasted buns with the remaining leaves and the seared Ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the buns. Side with the salad. Enjoy, Chef!
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the Carrot ribbons, the Cucumber half-moons, ½ of the shredded leaves, and the drained feta.
TOASTED BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Set aside.
SPANISH Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices, and season.
ASSEMBLE!
Top the toasted buns with the remaining leaves and the seared Ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the buns. Side with the salad. Enjoy, Chef!
SIMPLE SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the Carrot ribbons, the Cucumber half-moons, ½ of the shredded leaves, and the drained feta.
TOASTED BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Set aside.
SPANISH Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, reserving any pan juices, and season.
ASSEMBLE!
Top the toasted buns with the remaining leaves and the seared Ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the buns. Side with the salad. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Spanish-spiced Ostrich Roll?
The preparation time for Spanish-spiced Ostrich Roll with a carrot, cucumber & feta salad is between 15 and 30 minutes.
What is the total time required to make Spanish-spiced Ostrich Roll with a carrot, cucumber & feta salad?
The total time required to make Spanish-spiced Ostrich Roll with a carrot, cucumber & feta salad is between 25 and 40 minutes.
How many servings does Spanish-spiced Ostrich Roll provide?
4 servings
What are the main ingredients in Spanish-spiced Ostrich Roll?
Burger Bun, Burger Buns, Carrot, Cucumber, Danish-style Feta, Lemon Juice, NOMU Spanish Rub, Ostrich, Ostrich Strips, Prego Sauce, Salad Leaves
What is the nutritional information of Spanish-spiced Ostrich Roll?
Calories: 506, Carbs: 56 grams, Fat: grams, Protein: 43.5 grams, Sugar: 15.6 grams, Salt: 1134 grams
How do I prepare Spanish-spiced Ostrich Roll?
SIMPLE SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, toss through the carrot ribbons, the cucumber half-moons, ½ of the shredded leaves, and the drained feta. ASSEMBLE!: Top the toasted buns with the remaining leaves and the seared ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the buns. Side with the salad. Enjoy, Chef! SPANISH OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season. TOASTED BUN: Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Set aside.
What should be prepared from my kitchen to make Spanish-spiced Ostrich Roll?
Burger Bun, Burger Buns, Carrot, Cucumber, Danish-style Feta, Lemon Juice, NOMU Spanish Rub, Ostrich, Ostrich Strips, Prego Sauce, Salad Leaves
How many calories does Spanish-spiced Ostrich Roll have?
506 calories
How much fat content does Spanish-spiced Ostrich Roll have?
grams
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