Smash dinner out of the park, with crispy smashed baby potatoes that deliciously complements BBQ-coated browned ostrich chunks. Sided with a refreshing green salad and sprinklings of parsley.
BBQ Ostrich & Smashed Baby Potatoes
BBQ Ostrich & Smashed Baby Potatoes
with cucumber & fresh parsley
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Baby Potatoes
- BBQ Sauce
- Cucumber
- Fresh Parsley
- Green Leaves
- Onion
- Onions
- Ostrich
- Ostrich Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
SMASH, THEN ROAST
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN ONIONS & BBQ SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and turning golden, 3-4 minutes (shifting occasionally). Add the browned ostrich, the BBQ sauce, and a splash of water. Fry until fragrant and slightly reduced, 1-2 minutes. Remove from the heat and season.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the diced cucumber, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes and the loaded ostrich with all the pan juices. Side with the fresh salad and garnish with the chopped parsley. Well done, Chef!
Baby Potato - 250g
Ostrich Chunks - 150g
Onion - 1
BBQ Sauce - 50ml
Green Leaves - 20g
Cucumber - 50g
Fresh Parsley - 3g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
SMASH, THEN ROAST
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN ONIONS & BBQ SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and turning golden, 3-4 minutes (shifting occasionally). Add the browned ostrich, the BBQ sauce, and a splash of water. Fry until fragrant and slightly reduced, 1-2 minutes. Remove from the heat and season.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the diced cucumber, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes and the loaded ostrich with all the pan juices. Side with the fresh salad and garnish with the chopped parsley. Well done, Chef!
Baby Potato - 500g
Ostrich Chunks - 300g
Onion - 1
BBQ Sauce - 100ml
Green Leaves - 40g
Cucumber - 100g
Fresh Parsley - 5g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
SMASH, THEN ROAST
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN ONIONS & BBQ SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and turning golden, 4-5 minutes (shifting occasionally). Add the browned ostrich, the BBQ sauce, and a splash of water. Fry until fragrant and slightly reduced, 1-2 minutes. Remove from the heat and season.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the diced cucumber, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes and the loaded ostrich with all the pan juices. Side with the fresh salad and garnish with the chopped parsley. Well done, Chef!
Baby Potato - 750g
Ostrich Chunks - 450g
Onions - 2
BBQ Sauce - 150ml
Green Leaves - 60g
Cucumber - 150g
Fresh Parsley - 8g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
SMASH, THEN ROAST
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN ONIONS & BBQ SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and turning golden, 4-5 minutes (shifting occasionally). Add the browned ostrich, the BBQ sauce, and a splash of water. Fry until fragrant and slightly reduced, 1-2 minutes. Remove from the heat and season.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the diced cucumber, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes and the loaded ostrich with all the pan juices. Side with the fresh salad and garnish with the chopped parsley. Well done, Chef!
Baby Potatoes - 1kg
Ostrich Chunks - 600g
Onions - 2
BBQ Sauce - 200ml
Green Leaves - 80g
Cucumber - 200g
Fresh Parsley - 10g
Woolies Products in this dish
