Try this recipe and expect stew-pendous results, Chef! Pan-seared browned ostrich, golden carrot & silky onion are swirled in a rich, tangy tomato passata sauce, infused with a special UCOOK curry & BBQ rub blend. To cool things down and balance the spiciness, this meal is enjoyed with a cooling herby cucumber. Served with fluffy basmati rice.
Rustic Ostrich Stew
Rustic Ostrich Stew
with carrot & lemon herby cucumber
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Cucumber
- Free-Range Ostrich Strips
- Fresh Parsley
- Lemon Juice
- Onion
- Onions
- Ostrich
- Spice Blend
- Tomato Passata
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and onion until turning golden, 5-7 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrot is cooked through and tender, 12-15 minutes. In the final 1-2 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and onion until turning golden, 5-7 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrot is cooked through and tender, 12-15 minutes. In the final 1-2 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE STRIPS
Place a pan over high heat with a drizzle of oil a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrots and Onions until turning golden, 8-10 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 2-3 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrots are cooked through and tender, 15-20 minutes. In the final 2-3 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE STRIPS
Place a pan over high heat with a drizzle of oil a knob of butter. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches. Remove from the pan and season.
SIMPLE STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrots and Onions until turning golden, 8-10 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 2-3 minutes. Mix in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrots are cooked through and tender, 15-20 minutes. In the final 2-3 minutes, mix in the Ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste).
ZINGY Cucumber
In a bowl, combine the lemon juice with a drizzle of olive oil. Add the Cucumber, the remaining parsley, toss to combine, and season.
DINNER IS READY
Make a bed of the rice, spoon over the Ostrich stew, and serve alongside the herby Cucumber. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Rustic Ostrich Stew?
The preparation time for Rustic Ostrich Stew with carrot & lemon herby cucumber is between 25 and 45 minutes.
What is the total time required to make Rustic Ostrich Stew with carrot & lemon herby cucumber?
The total time required to make Rustic Ostrich Stew with carrot & lemon herby cucumber is between 35 and 55 minutes.
How many servings does Rustic Ostrich Stew provide?
4 servings
What are the main ingredients in Rustic Ostrich Stew?
Carrot, Cucumber, Free-Range Ostrich Strips, Fresh Parsley, Lemon Juice, Onion, Onions, Ostrich, Spice Blend, Tomato Passata, White Basmati Rice
What is the nutritional information of Rustic Ostrich Stew?
Calories: 754, Carbs: 109 grams, Fat: grams, Protein: 43.5 grams, Sugar: 19.9 grams, Salt: 592 grams
How do I prepare Rustic Ostrich Stew?
DINNER IS READY: Make a bed of the rice, spoon over the ostrich stew, and serve alongside the herby cucumber. Enjoy, Chef! ZINGY CUCUMBER: In a bowl, combine the lemon juice with a drizzle of olive oil. Add the cucumber, the remaining parsley, toss to combine, and season. SIMPLE STEW: Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrot and onion until turning golden, 5-7 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil and simmer until thickening and the carrot is cooked through and tender, 12-15 minutes. In the final 1-2 minutes, mix in the ostrich, ½ of the parsley, and season. Remove from the heat and add a sweetener (to taste). BROWN THE STRIPS: Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan and season. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Rustic Ostrich Stew?
Carrot, Cucumber, Free-Range Ostrich Strips, Fresh Parsley, Lemon Juice, Onion, Onions, Ostrich, Spice Blend, Tomato Passata, White Basmati Rice
How many calories does Rustic Ostrich Stew have?
754 calories
How much fat content does Rustic Ostrich Stew have?
grams
Woolies Products in this dish
