Juicy free-range ostrich strips are added to a deliciously flavourful tomato & red wine sauce. Once all cooked together, this lusciousness is spooned over the creamiest, cheesiest polenta base, before being sprinkled with a fresh & zesty salsa.
Blue Cheese Polenta & Ostrich Stew
Blue Cheese Polenta & Ostrich Stew
with a zesty salsa
Hands on Time: 40 - 55 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Marrow
- Beef
- Bell Pepper
- Bell Peppers
- Blue Cheese
- Carrot
- Free-Range Ostrich Strips
- Lime Juice
- NOMU Beef Rub
- Onion
- Onions
- Ostrich
- Polenta
- Red Wine
- Tomato
- Tomato Passata
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 2-3 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced onion, the diced tomato, and the finely diced pepper. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onion, the roughly diced pepper, and the carrot pieces until lightly charred, 5-6 minutes. Add the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the tomato passata and 200ml of water. Bring to a boil and simmer until reduced and thickening, 12-15 minutes. In the final 2-3 minutes, add the charred baby marrow and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE POLENTA
Bring a pot with 350ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
Free-range Ostrich Strips - 150g
Baby Marrow - 100g
Onion - 1
Tomato - 1
Bell Pepper - 1
Lime Juice - 15ml
Carrot - 120g
NOMU Beef Rub - 10ml
Red Wine - 30ml
Tomato Passata - 100ml
Polenta - 75ml
Blue Cheese - 30g
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 2-3 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced onion, the diced tomato, and the finely diced pepper. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onion, the roughly diced pepper, and the carrot pieces until lightly charred, 5-6 minutes. Add the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the tomato passata and 400ml of water. Bring to a boil and simmer until reduced and thickening, 12-15 minutes. In the final 2-3 minutes, add the charred baby marrow and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE POLENTA
Bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
Free-range Ostrich Strips - 300g
Baby Marrow - 200g
Onion - 1
Tomato - 1
Bell Pepper - 1
Lime Juice - 30ml
Carrot - 240g
NOMU Beef Rub - 20ml
Red Wine - 60ml
Tomato Passata - 200ml
Polenta - 150ml
Blue Cheese - 60g
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced onions, the diced tomato, and the finely diced peppers. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onions, the roughly diced peppers, and the carrot pieces until lightly charred, 6-7 minutes. Add the NOMU rub, and fry until fragrant, 2-3 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the tomato passata and 600ml of water. Bring to a boil and simmer until reduced and thickening, 15-20 minutes. In the final 3-4 minutes, add the charred baby marrow and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE POLENTA
Bring a pot with 1L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
Free-range Ostrich Strips - 450g
Baby Marrow - 300g
Onions - 2
Tomatoes - 2
Bell Peppers - 2
Lime Juice - 45ml
Carrot - 360g
NOMU Beef Rub - 30ml
Red Wine - 90ml
Tomato Passata - 300ml
Polenta - 225ml
Blue Cheese - 90g
BROWN THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
BABY MARROW
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the baby marrow pieces until lightly charred but still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan.
QUICK SALSA
In a bowl, combine the finely diced onions, the diced tomato, and the finely diced peppers. Add the lime juice, a drizzle of olive oil, and seasoning. Set aside.
START THE STEW
Return the pan to medium heat with a drizzle of oil. When hot, fry the roughly diced onions, the roughly diced peppers, and the carrot pieces until lightly charred, 6-7 minutes. Add the NOMU rub, and fry until fragrant, 2-3 minutes. Mix in the wine and simmer until almost evaporated, 30-60 seconds.
FINISH THE STEW
Pour in the tomato passata and 800ml of water. Bring to a boil and simmer until reduced and thickening, 15-20 minutes. In the final 3-4 minutes, add the charred baby marrow and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
BLUE CHEESE POLENTA
Bring a pot with 1.4L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove from the heat and stir through a knob of butter, the crumbled cheese, and seasoning. Loosen with a splash of warm water (if necessary).
SERVICE, PLEASE!
Plate up the creamy polenta, top with the flavourful stew, and scatter over the zingy salsa. That’s a wrap! Enjoy, Chef.
Free-range Ostrich Strips - 600g
Baby Marrow - 400g
Onions - 2
Tomatoes - 2
Bell Peppers - 2
Lime Juice - 60ml
Carrot - 480g
NOMU Beef Rub - 40ml
Red Wine - 125ml
Tomato Passata - 400ml
Polenta - 300ml
Blue Cheese - 120g
Woolies Products in this dish
