Delicious rustic baby potato mash with a note of lemon forms the base for NOMU rub-spiced ostrich that is basted in butter and sour cream. Sided with a feta & carrot ribbon salad and finished off with a sour cream drizzle.
Creamy Ostrich & Lemon Mash
Creamy Ostrich & Lemon Mash
with a carrot ribbon salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Danish-style Feta
- Green Leaves
- Lemon Juice
- NOMU One For All Rub
- Ostrich
- Ostrich Chunks
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
LEMONY MASH
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), the lemon juice, and a splash of water or milk (optional). Mash with a fork, season, and cover.
SOUR CREAM SAUCE
In a small bowl, loosen ½ the sour cream with water in 5ml increments until drizzling consistency. Season.
FETA SALAD
In a bowl, toss together the carrot ribbons, the rinsed salad leaves, a drizzle of olive oil, and seasoning. Crumble over the drained feta and set aside.
BUTTER-BASTED 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). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the heat, stir through the remaining sour cream, and season.
IT ALL COMES TOGETHER
Plate up the lemon mash and top with the creamy ostrich chunks. Serve the carrot salad alongside and drizzle with the loosened sour cream.
Baby Potatoes - 200g
Lemon Juice - 10ml
Sour Cream - 30ml
Carrot - 120g
Green Leaves - 20g
Danish-style Feta - 20g
Ostrich Chunks - 150g
NOMU One For All Rub - 5ml
LEMONY MASH
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), the lemon juice, and a splash of water or milk (optional). Mash with a fork, season, and cover.
SOUR CREAM SAUCE
In a small bowl, loosen ½ the sour cream with water in 5ml increments until drizzling consistency. Season.
FETA SALAD
In a bowl, toss together the carrot ribbons, the rinsed salad leaves, a drizzle of olive oil, and seasoning. Crumble over the drained feta and set aside.
BUTTER-BASTED 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). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the heat, stir through the remaining sour cream, and season.
IT ALL COMES TOGETHER
Plate up the lemon mash and top with the creamy ostrich chunks. Serve the carrot salad alongside and drizzle with the loosened sour cream.
Baby Potatoes - 400g
Lemon Juice - 20ml
Sour Cream - 60ml
Carrot - 120g
Green Leaves - 40g
Danish-style Feta - 40g
Ostrich Chunks - 300g
NOMU One For All Rub - 10ml
LEMONY MASH
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), the lemon juice, and a splash of water or milk (optional). Mash with a fork, season, and cover.
SOUR CREAM SAUCE
In a small bowl, loosen ½ the sour cream with water in 5ml increments until drizzling consistency. Season.
FETA SALAD
In a bowl, toss together the carrot ribbons, the rinsed salad leaves, a drizzle of olive oil, and seasoning. Crumble over the drained feta and set aside.
BUTTER-BASTED 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). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the heat, stir through the remaining sour cream, and season.
IT ALL COMES TOGETHER
Plate up the lemon mash and top with the creamy ostrich chunks. Serve the carrot salad alongside and drizzle with the loosened sour cream.
Baby Potatoes - 600g
Lemon Juice - 30ml
Sour Cream - 90ml
Carrot - 240g
Green Leaves - 60g
Danish-style Feta - 60g
Ostrich Chunks - 450g
NOMU One For All Rub - 15ml
LEMONY MASH
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), the lemon juice, and a splash of water or milk (optional). Mash with a fork, season, and cover.
SOUR CREAM SAUCE
In a small bowl, loosen ½ the sour cream with water in 5ml increments until drizzling consistency. Season.
FETA SALAD
In a bowl, toss together the carrot ribbons, the rinsed salad leaves, a drizzle of olive oil, and seasoning. Crumble over the drained feta and set aside.
BUTTER-BASTED 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). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the heat, stir through the remaining sour cream, and season.
IT ALL COMES TOGETHER
Plate up the lemon mash and top with the creamy ostrich chunks. Serve the carrot salad alongside and drizzle with the loosened sour cream.
Baby Potatoes - 800g
Lemon Juice - 40ml
Sour Cream - 125ml
Carrot - 240g
Green Leaves - 80g
Danish-style Feta - 80g
Ostrich Chunks - 600g
NOMU One For All Rub - 20ml
Woolies Products in this dish
