What are the main ingredients in BBQ Glazed Ostrich Strips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of BBQ Glazed Ostrich Strips?

Calories: 554, Carbs: 63 grams, Fat: grams, Protein: 36.8 grams, Sugar: 24 grams, Salt: 522 grams

How do I prepare BBQ Glazed Ostrich Strips?

BEGIN WITH BABY POTATOES: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SIMPLE DRESSED SALAD: In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener (to taste), a splash of water, and seasoning. Set aside. DONE ALREADY?: Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley. BBQ OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.

What should be prepared from my kitchen to make BBQ Glazed Ostrich Strips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

BBQ Glazed Ostrich Strips

This recipe is perfect for those days where you don’t want to complicate things in the kitchen (but still sit down to a delish dinner, of course). A side of oven-roasted baby potatoes accompany butter-basted, BBQ-glazed ostrich strips, plus a dressed salad. Finished with fresh parsley.

BBQ Glazed Ostrich Strips

with roasted baby potatoes & a fresh salad

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
BBQ Sauce
Cucumber
Fresh Parsley
Ostrich
Ostrich Strips
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener (to taste), a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.

Baby Potatoes - 250g
Tomato - 1
Cucumber - 50g
Fresh Parsley - 3g
Ostrich Strips - 150g
BBQ Sauce - 30ml

Download the Recipe

Serves 2

BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener (to taste), a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.

Baby Potatoes - 500g
Tomato - 1
Cucumber - 100g
Fresh Parsley - 5g
Ostrich Strips - 300g
BBQ Sauce - 60ml

Download the Recipe

Serves 3

BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener (to taste), a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.

Baby Potatoes - 750g
Tomatoes - 2
Cucumber - 150g
Fresh Parsley - 8g
Ostrich Strips - 450g
BBQ Sauce - 90ml

Download the Recipe

Serves 4

BEGIN WITH BABY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE DRESSED SALAD
In a bowl, combine the diced tomato, the diced cucumber, ½ the chopped parsley, a drizzle of olive oil, a sweetener (to taste), a splash of water, and seasoning. Set aside.
BBQ OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan, reserving any pan juices, and season.
DONE ALREADY?
Plate up the roasted potatoes and the BBQ ostrich drizzled with any remaining pan juices. Serve the cucumber & tomato salad on the side. Garnish it all with the remaining parsley.