eCook Meal
Baby Marrow & Ostrich Mince Bake
with a spinach & pea salad
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.91
for 4 servings · R64.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Tomato Paste needs 20 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- NOMU Beef Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, NOMU Beef Stock, NOMU Provençal Rub, Onion, Oregano, Ostrich, Ostrich Mince, Pea, Spinach, Tomato, 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. 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. 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!
What should be prepared from my kitchen to make Baby Marrow & Ostrich Mince Bake?
Baby Marrow, Beef, Garlic, NOMU Beef Stock, NOMU Provençal Rub, Onion, Oregano, Ostrich, Ostrich Mince, Pea, Spinach, Tomato, 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