Perfectly cooked potato wedges are sided with succulent ostrich strips coated in a mouth-watering BBQ glaze. The fresh salad of green leaves, juicy tomato wedges, and crisp cucumber matchsticks provide a refreshing balance. Don’t forget the finishing touch of chopped parsley for a pop of colour. Let’s get cooking, Chef!
BBQ Glazed Ostrich Strips
BBQ Glazed Ostrich Strips
with potato wedges & a fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- BBQ Sauce
- Cucumber
- Fresh Parsley
- Green Leaves
- Ostrich
- Ostrich Strips
- Potato
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LIVE LIFE ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the parsley. Roughly shred the green leaves and roughly chop the parsley. Cut ½ of the tomato into thin wedges. Cut the cucumber into matchsticks.
GLAZED OSTRICH
When the roast has 8-10 minutes remaining, place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, add the ostrich strips and fry until browned, 30-60 seconds per side. In the final 30-60 seconds, baste with the BBQ sauce. Season to taste.
FRESH SALAD
In a salad bowl, combine the rinsed green leaves, the tomato wedges, the cucumber matchsticks, a drizzle of olive oil, and seasoning.
THAT’S ALL, FOLKS!
Plate up the golden wedges. Side with the glazed ostrich strips and the fresh salad. Garnish with the chopped parsley. Enjoy, Chef!
Potato - 200g
Green Leaves - 20g
Fresh Parsley - 4g
Tomato - 1
Cucumber - 50g
Ostrich Strips - 150g
BBQ Sauce - 50ml
LIVE LIFE ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the parsley. Roughly shred the green leaves and roughly chop the parsley. Cut the tomato into thin wedges. Cut the cucumber into matchsticks.
GLAZED OSTRICH
When the roast has 8-10 minutes remaining, place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, add the ostrich strips and fry until browned, 30-60 seconds per side. In the final 30-60 seconds, baste with the BBQ sauce. Season to taste.
FRESH SALAD
In a salad bowl, combine the rinsed green leaves, the tomato wedges, the cucumber matchsticks, a drizzle of olive oil, and seasoning.
THAT’S ALL, FOLKS!
Plate up the golden wedges. Side with the glazed ostrich strips and the fresh salad. Garnish with the chopped parsley. Enjoy, Chef!
Potato - 400g
Green Leaves - 40g
Fresh Parsley - 8g
Tomato - 1
Cucumber - 100g
Ostrich Strips - 300g
BBQ Sauce - 100ml
LIVE LIFE ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the parsley. Roughly shred the green leaves and roughly chop the parsley. Cut 1½ of the tomatoes into thin wedges. Cut the cucumber into matchsticks.
GLAZED OSTRICH
When the roast has 8-10 minutes remaining, place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, add the ostrich strips and fry until browned, 30-60 seconds per side. You may have to do this step in batches. In the final 30-60 seconds, baste with the BBQ sauce. Season to taste.
FRESH SALAD
In a salad bowl, combine the rinsed green leaves, the tomato wedges, the cucumber matchsticks, a drizzle of olive oil, and seasoning.
THAT’S ALL, FOLKS!
Plate up the golden wedges. Side with the glazed ostrich strips and the fresh salad. Garnish with the chopped parsley. Enjoy, Chef!
Potato - 600g
Green Leaves - 60g
Fresh Parsley - 12g
Tomatoes - 2
Cucumber - 150g
Ostrich Strips - 450g
BBQ Sauce - 150ml
LIVE LIFE ON THE WEDGE
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the parsley. Roughly shred the green leaves and roughly chop the parsley. Cut the tomatoes into thin wedges. Cut the cucumber into matchsticks.
GLAZED OSTRICH
When the roast has 8-10 minutes remaining, place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, add the ostrich strips and fry until browned, 30-60 seconds per side. You may have to do this step in batches. In the final 30-60 seconds, baste with the BBQ sauce. Season to taste.
FRESH SALAD
In a salad bowl, combine the rinsed green leaves, the tomato wedges, the cucumber matchsticks, a drizzle of olive oil, and seasoning.
THAT’S ALL, FOLKS!
Plate up the golden wedges. Side with the glazed ostrich strips and the fresh salad. Garnish with the chopped parsley. Enjoy, Chef!
Potato - 800g
Green Leaves - 80g
Fresh Parsley - 15g
Tomatoes - 2
Cucumber - 200g
Ostrich Strips - 600g
BBQ Sauce - 200ml
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