Cheesy Ostrich & Potato Salad

Name: Cheesy Ostrich & Potato Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Baby Potatoes; BBQ Sauce; Creamy Mayo; Fresh Parsley; Grated Mozzarella & Cheddar Cheese; Green Leaves; NOMU BBQ Rub; Ostrich; Ostrich Chunks

On a bed of green leaves lies a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh parsley. This side sits next to tender ostrich chunks, pan-fried, basted with BBQ sauce and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on a plate, Chef!

Cheesy Ostrich & Potato Salad

with fresh parsley

4.5

77 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potatoes have 5-10 minutes remaining, place a pan (with 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 the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add 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 and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!

Ostrich Chunks - 150g
NOMU BBQ Rub - 5ml
Baby Potatoes - 200g
BBQ Sauce - 15ml
Grated Mozzarella & Cheddar Cheese - 30g
Creamy Mayo - 55ml
Fresh Parsley - 3g
Green Leaves - 20g

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Serves 2

Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potatoes have 5-10 minutes remaining, place a pan (with 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 the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add 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 and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!

Ostrich Chunks - 300g
NOMU BBQ Rub - 10ml
Baby Potatoes - 400g
BBQ Sauce - 30ml
Grated Mozzarella & Cheddar Cheese - 60g
Creamy Mayo - 110ml
Fresh Parsley - 5g
Green Leaves - 40g

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Serves 3

Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potatoes have 5-10 minutes remaining, place a pan (with 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 the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add 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 and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!

Ostrich Chunks - 450g
NOMU BBQ Rub - 15ml
Baby Potatoes - 600g
BBQ Sauce - 45ml
Grated Mozzarella & Cheddar Cheese - 90g
Creamy Mayo - 165ml
Fresh Parsley - 8g
Green Leaves - 60g

Download the Recipe

Serves 4

Ostrich PREP
Pat the Ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside.
SOFT POTATO
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and place in a bowl.
BBQ Ostrich
When the potatoes have 5-10 minutes remaining, place a pan (with 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 the lid, and remove from the heat. Leave the lid on until the cheese is melted.
WARM POTATO SALAD
To a salad bowl, add 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 and top with the creamy warm potato salad. Serve alongside the BBQ cheddar Ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!

Ostrich Chunks - 600g
NOMU BBQ Rub - 20ml
Baby Potatoes - 800g
BBQ Sauce - 60ml
Grated Mozzarella & Cheddar Cheese - 120g
Creamy Mayo - 225
Fresh Parsley - 10g
Green Leaves - 80g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Cheesy Ostrich & Potato Salad?

The preparation time for Cheesy Ostrich & Potato Salad with fresh parsley is between 20 and 35 minutes.

What is the total time required to make Cheesy Ostrich & Potato Salad with fresh parsley?

The total time required to make Cheesy Ostrich & Potato Salad with fresh parsley is between 35 and 50 minutes.

How many servings does Cheesy Ostrich & Potato Salad provide?

4 servings

What are the main ingredients in Cheesy Ostrich & Potato Salad?

Baby Potatoes, BBQ Sauce, Creamy Mayo, Fresh Parsley, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU BBQ Rub, Ostrich, Ostrich Chunks

What is the nutritional information of Cheesy Ostrich & Potato Salad?

Calories: 761, Carbs: 56 grams, Fat: grams, Protein: 43.4 grams, Sugar: 18.8 grams, Salt: 836 grams

How do I prepare Cheesy Ostrich & Potato Salad?

BBQ OSTRICH: When the potatoes have 5-10 minutes remaining, place a pan (with 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 the lid, and remove from the heat. Leave the lid on until the cheese is melted. SOFT POTATO: Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place in a bowl. WARM POTATO SALAD: To a salad bowl, add the creamy mayo. Mix through ¾ of the chopped parsley, the cooked potatoes, and seasoning. OSTRICH PREP: Pat the ostrich chunks dry with paper towel and cut into bite-sized pieces. Coat in oil, the NOMU rub, and seasoning. Set aside. DINNER IS READY: Make a bed of the shredded salad leaves and top with the creamy warm potato salad. Serve alongside the BBQ cheddar ostrich. Garnish with a sprinkle of the remaining parsley. Well done, Chef!