eCook Meal
BBQ Glazed Ostrich Strips
with potato wedges & a fresh salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R76.54
for 4 servings · R19.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Plum Tomato needs 1Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- BBQ Sauce Richard Bosman
- Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ Glazed Ostrich Strips?
The preparation time for BBQ Glazed Ostrich Strips with potato wedges & a fresh salad is between 20 and 35 minutes.
What is the total time required to make BBQ Glazed Ostrich Strips with potato wedges & a fresh salad?
The total time required to make BBQ Glazed Ostrich Strips with potato wedges & a fresh salad is between 40 and 55 minutes.
How many servings does BBQ Glazed Ostrich Strips provide?
4 servings
What are the main ingredients in BBQ Glazed Ostrich Strips?
BBQ Sauce Richard Bosman, Cucumber, Free-Range Ostrich Strips, Green Leaves, Ostrich, Parsley, Plum Tomato, Potato
What is the nutritional information of BBQ Glazed Ostrich Strips?
Calories: 490, Carbs: 50 grams, Fat: grams, Protein: 39.3 grams, Sugar: 14.6 grams, Salt: 649 grams
How do I prepare BBQ Glazed Ostrich Strips?
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! 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. 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. 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).
What should be prepared from my kitchen to make BBQ Glazed Ostrich Strips?
BBQ Sauce Richard Bosman, Cucumber, Free-Range Ostrich Strips, Green Leaves, Ostrich, Parsley, Plum Tomato, Potato
How many calories does BBQ Glazed Ostrich Strips have?
490 calories
How much fat content does BBQ Glazed Ostrich Strips have?
grams