This timeless dish features buttery potato mash, tender ostrich fillet slices, and creamy spinach. Topped with toasted sunflower seeds for a pop of crunch. Quick & satisfying – it’s sure to be a hit!
Classic Ostrich & Creamed Spinach
Classic Ostrich & Creamed Spinach
with buttery potato mash & sunflower seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cake Flour
- Free-range Ostrich Fillet
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- NOMU Provençal Rub
- Onion
- Onions
- Ostrich
- Potato
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASHED POTATOES
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Spinach
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 2-3 minutes. Remove from the pan.
CREAMY Spinach
Return the pan to medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted Spinach and a splash of water. Simmer until thick, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING 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 per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed Spinach and the Ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
MASHED POTATOES
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Spinach
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 2-3 minutes. Remove from the pan.
CREAMY Spinach
Return the pan to medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted Spinach and a splash of water. Simmer until thick, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING 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 per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed Spinach and the Ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
MASHED POTATOES
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Spinach
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 3-4 minutes. Remove from the pan.
CREAMY Spinach
Return the pan to medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted Spinach and a splash of water. Simmer until thick, 2-3 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING 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 per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed Spinach and the Ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
MASHED POTATOES
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Spinach
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 3-4 minutes. Remove from the pan.
CREAMY Spinach
Return the pan to medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted Spinach and a splash of water. Simmer until thick, 2-3 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season.
SIZZLING 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 per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Serve the mash alongside the creamed Spinach and the Ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef!
Frequently Asked Questions
What is the preparation time for Classic Ostrich & Creamed Spinach?
The preparation time for Classic Ostrich & Creamed Spinach with buttery potato mash & sunflower seeds is between 25 and 40 minutes.
What is the total time required to make Classic Ostrich & Creamed Spinach with buttery potato mash & sunflower seeds?
The total time required to make Classic Ostrich & Creamed Spinach with buttery potato mash & sunflower seeds is between 35 and 55 minutes.
How many servings does Classic Ostrich & Creamed Spinach provide?
4 servings
What are the main ingredients in Classic Ostrich & Creamed Spinach?
Cake Flour, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Low Fat UHT Milk, NOMU Provençal Rub, Onion, Onions, Ostrich, Potato, Spinach, Sunflower Seeds
What is the nutritional information of Classic Ostrich & Creamed Spinach?
Calories: 599, Carbs: 66 grams, Fat: grams, Protein: 48.4 grams, Sugar: 15.8 grams, Salt: 1418 grams
How do I prepare Classic Ostrich & Creamed Spinach?
DINNER IS SERVED: Serve the mash alongside the creamed spinach and the ostrich slices. Sprinkle over the toasted sunflower seeds. Great job, Chef! SIZZLING 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 per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Set aside to rest for 5 minutes before slicing and seasoning. SPINACH: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan. TOASTED SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CREAMY SPINACH: Return the pan to medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the wilted spinach and a splash of water. Simmer until thick, 1-2 minutes. Loosen with a splash of warm water if it’s too thick. Remove from the heat and season. MASHED POTATOES: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Classic Ostrich & Creamed Spinach?
Cake Flour, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Low Fat UHT Milk, NOMU Provençal Rub, Onion, Onions, Ostrich, Potato, Spinach, Sunflower Seeds
How many calories does Classic Ostrich & Creamed Spinach have?
599 calories
How much fat content does Classic Ostrich & Creamed Spinach have?
grams
Woolies Products in this dish
