Aromatic waves of enticing aromas will fill your home as you cook this welcoming meal, Chef! Just like a loving hug, your insides will feel warm and fuzzy as you savour mouthfuls of browned ostrich, plump peas, baby potatoes and silky onion – coated in a rich tomato passata sauce. Elevated with a special UCOOK spice stew and served with coriander couscous.
Autumn Ostrich Stew
Autumn Ostrich Stew
with baby potatoes, peas & piquanté peppers
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Baby Potatoes
- Couscous
- Free-range Ostrich Chunks
- Fresh Coriander
- Onion
- Onions
- Ostrich
- Peas
- Piquanté Peppers
- Stew Spice
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CURRY
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the onion, and potatoes until the onion is soft and lightly golden, 5-6 minutes. Add the stew spice, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickening and the potatoes are cooked through, 8-10 minutes. In the final 1-2 minutes, add the browned Ostrich, the peas, a sweetener (to taste), and seasoning.
Couscous
While the curry is on the go, boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and mix in the coriander, and the piquanté peppers.
DINNER IS READY
Dish up the Couscous and side with the ostrich curry. Enjoy, Chef!
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CURRY
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the onion, and potatoes until the onion is soft and lightly golden, 5-6 minutes. Add the stew spice, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickening and the potatoes are cooked through, 8-10 minutes. In the final 1-2 minutes, add the browned Ostrich, the peas, a sweetener (to taste), and seasoning.
Couscous
While the curry is on the go, boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and mix in the coriander, and the piquanté peppers.
DINNER IS READY
Dish up the Couscous and side with the ostrich curry. Enjoy, Chef!
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CURRY
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the Onions, and the potatoes until the onions are soft and lightly golden, 6-7 minutes. Add the stew spice, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickening and the potatoes are cooked through, 10-12 minutes. In the final 1-2 minutes, add the browned Ostrich, the peas, a sweetener (to taste), and seasoning.
Couscous
While the curry is on the go, boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and mix in the coriander, and the piquanté peppers.
DINNER IS READY
Dish up the Couscous and side with the ostrich curry. Enjoy, Chef!
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CURRY
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the Onions, and the potatoes until the onions are soft and lightly golden, 6-7 minutes. Add the stew spice, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickening and the potatoes are cooked through, 10-12 minutes. In the final 1-2 minutes, add the browned Ostrich, the peas, a sweetener (to taste), and seasoning.
Couscous
While the curry is on the go, boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and mix in the coriander, and the piquanté peppers.
DINNER IS READY
Dish up the Couscous and side with the ostrich curry. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Autumn Ostrich Stew?
The preparation time for Autumn Ostrich Stew with baby potatoes, peas & piquanté peppers is between 20 and 30 minutes.
What is the total time required to make Autumn Ostrich Stew with baby potatoes, peas & piquanté peppers?
The total time required to make Autumn Ostrich Stew with baby potatoes, peas & piquanté peppers is between 35 and 45 minutes.
How many servings does Autumn Ostrich Stew provide?
4 servings
What are the main ingredients in Autumn Ostrich Stew?
Baby Potatoes, Couscous, Free-range Ostrich Chunks, Fresh Coriander, Onion, Onions, Ostrich, Peas, Piquanté Peppers, Stew Spice, Tomato Passata
What is the nutritional information of Autumn Ostrich Stew?
Calories: 730, Carbs: 90 grams, Fat: grams, Protein: 47.4 grams, Sugar: 21.8 grams, Salt: 865 grams
How do I prepare Autumn Ostrich Stew?
DINNER IS READY: Dish up the couscous and side with the ostrich curry. Enjoy, Chef! COUSCOUS: While the curry is on the go, boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork, and mix in the coriander, and the piquanté peppers. CURRY: Return the pot to medium heat with a drizzle of oil, if necessary. Fry the onion, and potatoes until the onion is soft and lightly golden, 5-6 minutes. Add the stew spice, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickening and the potatoes are cooked through, 8-10 minutes. In the final 1-2 minutes, add the browned ostrich, the peas, a sweetener (to taste), and seasoning. OSTRICH: Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
What should be prepared from my kitchen to make Autumn Ostrich Stew?
Baby Potatoes, Couscous, Free-range Ostrich Chunks, Fresh Coriander, Onion, Onions, Ostrich, Peas, Piquanté Peppers, Stew Spice, Tomato Passata
How many calories does Autumn Ostrich Stew have?
730 calories
How much fat content does Autumn Ostrich Stew have?
grams
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