On a bed of green leaves comes a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh parsley. This side sits next to a tender ostrich chunks, pan-fried, basted with a BBQ sauce and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on a plate, Chef!
Cheddar BBQ Ostrich & Potato Salad
Cheddar BBQ Ostrich & Potato Salad
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potato
- BBQ Sauce
- Creamy Mayo
- Fresh Parsley
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- NOMU BBQ Rub
- Ostrich
- Ostrich Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Milk (optional)
- Paper Towel
- Butter
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut them into bite-sized pieces. Coat in the NOMU rub, a drizzle of oil, seasoning, and set aside.
SOFT POTATO
Place the halved baby potato into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potato has 5-10 minutes remaining, place a pan (that has a lid) over medium heat with a drizzle of oil. sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
In a salad bowl, place the creamy mayo, mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the creamy warm potato salad, alongside the BBQ cheddar ostrich , and garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 150g
NOMU BBQ Rub - 5ml
Baby Potato - 200g
BBQ Sauce - 20ml
Grated Mozzarella & Cheddar Cheese - 20g
Creamy Mayo - 50ml
Fresh Parsley - 3g
Green Leaves - 20g
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut them into bite-sized pieces. Coat in the NOMU rub, a drizzle of oil, seasoning, and set aside.
SOFT POTATO
Place the halved baby potato into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potato has 5-10 minutes remaining, place a pan (that has a lid) over medium heat with a drizzle of oil. sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
In a salad bowl, place the creamy mayo, mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the creamy warm potato salad, alongside the BBQ cheddar ostrich , and garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 300g
NOMU BBQ Rub - 10ml
Baby Potato - 400g
BBQ Sauce - 40ml
Grated Mozzarella & Cheddar Cheese - 40g
Creamy Mayo - 100ml
Fresh Parsley - 5g
Green Leaves - 40g
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut them into bite-sized pieces. Coat in the NOMU rub, a drizzle of oil, seasoning, and set aside.
SOFT POTATO
Place the halved baby potato into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potato has 5-10 minutes remaining, place a pan (that has a lid) over medium heat with a drizzle of oil. sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may have to do this step in batches. In the final 30-60 seconds, return all the meat to the pan and baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
In a salad bowl, place the creamy mayo, mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the creamy warm potato salad, alongside the BBQ cheddar ostrich , and garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 450g
NOMU BBQ Rub - 15ml
Baby Potato - 600g
BBQ Sauce - 60ml
Grated Mozzarella & Cheddar Cheese - 60g
Creamy Mayo - 150ml
Fresh Parsley - 8g
Green Leaves - 60g
OSTRICH PREP
Pat the ostrich chunks dry with paper towel and cut them into bite-sized pieces. Coat in the NOMU rub, a drizzle of oil, seasoning, and set aside.
SOFT POTATO
Place the halved baby potato into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ OSTRICH
When the potato has 5-10 minutes remaining, place a pan (that has a lid) over medium heat with a drizzle of oil. sear the ostrich until browned, 3-4 minutes (shifting occasionally). You may have to do this step in batches. In the final 30-60 seconds, return all the meat to the pan and baste the ostrich with the BBQ sauce. Sprinkle over the grated cheese, cover with a lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
In a salad bowl, place the creamy mayo, mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning.
DINNER IS READY
Make a bed of the shredded salad leaves, top with the creamy warm potato salad, alongside the BBQ cheddar ostrich , and garnish with a sprinkle of the remaining parsley. Well done, Chef!
Ostrich Chunks - 600g
NOMU BBQ Rub - 20ml
Baby Potato - 800g
BBQ Sauce - 80ml
Grated Mozzarella & Cheddar Cheese - 80g
Creamy Mayo - 200ml
Fresh Parsley - 10g
Green Leaves - 80g
Woolies Products in this dish
