Succulent ostrich mince is cooked down with tomato and onion to create a rich base for this dinner winner! Once ready, the mince is topped with sliced baby marrow to create not only a delicious dish, but a beautiful one too!
Baby Marrow & Ostrich Mince Bake
Baby Marrow & Ostrich Mince Bake
with a spinach & pea salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Baby Marrow
- Beef
- Cooked Chopped Tomato
- Free-range Ostrich Mince
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- NOMU Beef Stock
- NOMU Provençal Rub
- Onion
- Onions
- Ostrich
- Peas
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 100ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 3-4 minutes until the Onions are soft and translucent, shifting occasionally. Add the Ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the Peas and ½ the rinsed Spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the Ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!
DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 200ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 4-6 minutes until the Onions are soft and translucent, shifting occasionally. Add the Ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the Peas and ½ the rinsed Spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the Ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!
DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 300ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 6-7 minutes until the Onions are soft and translucent, shifting occasionally. Add the Ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the Peas and ½ the rinsed Spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the Ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!
DID YOU MINCE ME?
Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 400ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 6-8 minutes until the Onions are soft and translucent, shifting occasionally. Add the Ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 10-12 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
ASSEMBLE THE VEG
When the mince mixture has 5 minutes remaining, add ½ the Peas and ½ the rinsed Spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning.
WOWZERS!
Plate up a generous helping of the Ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish!
Frequently Asked Questions
What is the preparation time for Baby Marrow & Ostrich Mince Bake?
The preparation time for Baby Marrow & Ostrich Mince Bake with a spinach & pea salad is between 15 and 30 minutes.
What is the total time required to make Baby Marrow & Ostrich Mince Bake with a spinach & pea salad?
The total time required to make Baby Marrow & Ostrich Mince Bake with a spinach & pea salad is between 30 and 55 minutes.
How many servings does Baby Marrow & Ostrich Mince Bake provide?
4 servings
What are the main ingredients in Baby Marrow & Ostrich Mince Bake?
Baby Marrow, Beef, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, NOMU Beef Stock, NOMU Provençal Rub, Onion, Onions, Ostrich, Peas, Spinach, Tomato Paste
What is the nutritional information of Baby Marrow & Ostrich Mince Bake?
Calories: 469, Carbs: 41 grams, Fat: grams, Protein: 43.2 grams, Sugar: 18.8 grams, Salt: 1636 grams
How do I prepare Baby Marrow & Ostrich Mince Bake?
ASSEMBLE THE VEG: When the mince mixture has 5 minutes remaining, add ½ the peas and ½ the rinsed spinach. On completion, the mixture should be slightly reduced and the spinach should be wilted. On completion, place in an ovenproof dish and spread out in an even layer. Top with the baby marrow rounds, creating whatever pattern you like! Make sure the entire surface of the mince is covered. Pop in the hot oven and bake for 20-25 minutes until the baby marrow is tender and golden brown. Just before serving, toss the remaining peas and spinach with a drizzle of oil and seasoning. WOWZERS!: Plate up a generous helping of the ostrich & marrow bake. Side with the green salad and sprinkle over the chopped oregano. Warm, comforting and absolutely delish! DID YOU MINCE ME?: Preheat the oven to 200°C. Boil the kettle. Dilute the stock in 200ml boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion, grated garlic, the rub, and the tomato paste and fry for 4-6 minutes until the onions are soft and translucent, shifting occasionally. Add the ostrich mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the cooked chopped tomato, the diluted stock and a sweetener of choice (to taste). Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until slightly reduced and thickened, stirring occasionally. Season to taste.
What should be prepared from my kitchen to make Baby Marrow & Ostrich Mince Bake?
Baby Marrow, Beef, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, NOMU Beef Stock, NOMU Provençal Rub, Onion, Onions, Ostrich, Peas, Spinach, Tomato Paste
How many calories does Baby Marrow & Ostrich Mince Bake have?
469 calories
How much fat content does Baby Marrow & Ostrich Mince Bake have?
grams
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