What are the main ingredients in Garlic-Butter Ostrich Skillet?

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

What is the nutritional information of Garlic-Butter Ostrich Skillet?

Calories: 685, Carbs: 50 grams, Fat: grams, Protein: 44.4 grams, Sugar: 10.8 grams, Salt: 225 grams

How do I prepare Garlic-Butter Ostrich Skillet?

ALMOST THERE...: In a salad bowl, add the green leaves, the chopped peppers, a drizzle of oil and some seasoning. Toss until fully combined. MARINATE & TOAST: In a bowl, combine the ostrich with a drizzle of oil, some seasoning and the chilli flakes. Place a pan over a medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan. BLISTERED TOMATOES: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tomatoes and fry for 4-5 until charred and blistered. Season to taste. GOLDEN WEDGES: Preheat the oven to 200°C. Melt the duck fat in the microwave or a small saucepan. Place the potato wedges on a roasting tray, coat in the melted duck fat, a drizzle of oil, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. GARLICKY OSTRICH: When the potatoes have 10-15 minutes remaining, return the pan, wiped down if necessary, to a medium heat with a knob of butter. Once melted, add the grated garlic, the chopped oregano, the chopped thyme and the chopped rosemary. Add the marinated ostrich and toss until fully coated in the herby garlic butter. Fry for 2-3 minutes, shifting halfway, until browned and cooked through. Remove from the heat. QUICK & EASY: Plate up the garlicky ostrich and duck fat potatoes sprinkled with the grated Italian cheese. Side with the fresh salad and the charred baby tomatoes. Garnish with the sunflower seeds and enjoy!

What should be prepared from my kitchen to make Garlic-Butter Ostrich Skillet?

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

Garlic-Butter Ostrich Skillet

Name: Garlic-Butter Ostrich Skillet
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

SO simple and SO flavourful. Juicy ostrich strips and crisp-golden potatoes are pan-seared and cooked to perfection with a luscious garlic, herb and butter sauce. This is the only steak and potatoes dinner you’ll ever need!

Garlic-Butter Ostrich Skillet

with duck fat potatoes, pickled peppers & Italian-style cheese

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Dried Chilli Flakes
Duck Fat
Free-range Ostrich Stroganoff
Fresh Oregano
Fresh Rosemary
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Leaves
Italian-style Hard Cheese
Ostrich
Piquanté Peppers
Potato
Sunflower Seeds

From your kitchen:

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

Serves 1

GOLDEN WEDGES
Preheat the oven to 200°C. Melt the duck fat in the microwave or a small saucepan. Place the potato wedges on a roasting tray, coat in the melted duck fat, a drizzle of oil, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATE & TOAST
In a bowl, combine the ostrich with a drizzle of oil, some seasoning and the chilli flakes. Place a pan over a medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
BLISTERED TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tomatoes and fry for 3-4 until charred and blistered. Season to taste.
GARLICKY OSTRICH
When the potatoes have 10-15 minutes remaining, return the pan, wiped down if necessary, to a medium heat with a knob of butter. Once melted, add the grated garlic, the chopped oregano, the chopped thyme and the chopped rosemary. Add the marinated ostrich and toss until fully coated in the herby garlic butter. Fry for 2-3 minutes, shifting halfway, until browned and cooked through. Remove from the heat.
ALMOST THERE...
In a salad bowl, add the green leaves, the chopped peppers, a drizzle of oil and some seasoning. Toss until fully combined.
QUICK & EASY
Plate up the garlicky ostrich and duck fat potatoes sprinkled with the grated Italian cheese. Side with the fresh salad and the charred baby tomatoes. Garnish with the sunflower seeds and enjoy!

Duck Fat - 20g
Potato - 200g
Free-range Ostrich Stroganoff - 150g
Dried Chilli Flakes - 7,5ml
Sunflower Seeds - 10g
Baby Tomatoes - 80g
Garlic Clove - 1
Fresh Oregano - 3g
Fresh Thyme - 2g
Fresh Rosemary - 3g
Green Leaves - 20g
Piquanté Peppers - 30g
Italian-style Hard Cheese - 10g

Download the Recipe

Serves 2

GOLDEN WEDGES
Preheat the oven to 200°C. Melt the duck fat in the microwave or a small saucepan. Place the potato wedges on a roasting tray, coat in the melted duck fat, a drizzle of oil, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATE & TOAST
In a bowl, combine the ostrich with a drizzle of oil, some seasoning and the chilli flakes. Place a pan over a medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
BLISTERED TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tomatoes and fry for 4-5 until charred and blistered. Season to taste.
GARLICKY OSTRICH
When the potatoes have 10-15 minutes remaining, return the pan, wiped down if necessary, to a medium heat with a knob of butter. Once melted, add the grated garlic, the chopped oregano, the chopped thyme and the chopped rosemary. Add the marinated ostrich and toss until fully coated in the herby garlic butter. Fry for 2-3 minutes, shifting halfway, until browned and cooked through. Remove from the heat.
ALMOST THERE...
In a salad bowl, add the green leaves, the chopped peppers, a drizzle of oil and some seasoning. Toss until fully combined.
QUICK & EASY
Plate up the garlicky ostrich and duck fat potatoes sprinkled with the grated Italian cheese. Side with the fresh salad and the charred baby tomatoes. Garnish with the sunflower seeds and enjoy!

Duck Fat - 40g
Potato - 400g
Free-range Ostrich Stroganoff - 300g
Dried Chilli Flakes - 15ml
Sunflower Seeds - 20g
Baby Tomatoes - 160g
Garlic Cloves - 2
Fresh Oregano - 5g
Fresh Thyme - 4g
Fresh Rosemary - 5g
Green Leaves - 40g
Piquanté Peppers - 60g
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 3

GOLDEN WEDGES
Preheat the oven to 200°C. Melt the duck fat in the microwave or a small saucepan. Place the potato wedges on a roasting tray, coat in the melted duck fat, a drizzle of oil, and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATE & TOAST
In a bowl, combine the ostrich with a drizzle of oil, some seasoning and the chilli flakes. Place a pan over a medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
BLISTERED TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tomatoes and fry for 5-6 until charred and blistered. Season to taste.
GARLICKY OSTRICH
When the potatoes have 10-15 minutes remaining, return the pan, wiped down if necessary, to a medium heat with a knob of butter. Once melted, add the grated garlic, the chopped oregano, the chopped thyme and the chopped rosemary. Add the marinated ostrich and toss until fully coated in the herby garlic butter. Fry for 2-3 minutes, shifting halfway, until browned and cooked through. Remove from the heat.
ALMOST THERE...
In a salad bowl, add the green leaves, the chopped peppers, a drizzle of oil and some seasoning. Toss until fully combined.
QUICK & EASY
Plate up the garlicky ostrich and duck fat potatoes sprinkled with the grated Italian cheese. Side with the fresh salad and the charred baby tomatoes. Garnish with the sunflower seeds and enjoy!

Duck Fat - 60g
Potato - 600g
Free-range Ostrich Stroganoff - 450g
Dried Chilli Flakes - 22,5ml
Sunflower Seeds - 30g
Baby Tomatoes - 240g
Garlic Cloves - 3
Fresh Oregano - 8g
Fresh Thyme - 6g
Fresh Rosemary - 8g
Green Leaves - 60g
Piquanté Peppers - 90g
Italian-style Hard Cheese - 30g

Download the Recipe

Serves 4

GOLDEN WEDGES
Preheat the oven to 200°C. Melt the duck fat in the microwave or a small saucepan. Place the potato wedges on a roasting tray, coat in the melted duck fat, a drizzle of oil, and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATE & TOAST
In a bowl, combine the ostrich with a drizzle of oil, some seasoning and the chilli flakes. Place a pan over a medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
BLISTERED TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tomatoes and fry for 5-6 until charred and blistered. Season to taste.
GARLICKY OSTRICH
When the potatoes have 10-15 minutes remaining, return the pan, wiped down if necessary, to a medium heat with a knob of butter. Once melted, add the grated garlic, the chopped oregano, the chopped thyme and the chopped rosemary. Add the marinated ostrich and toss until fully coated in the herby garlic butter. Fry for 2-3 minutes, shifting halfway, until browned and cooked through. Remove from the heat.
ALMOST THERE...
In a salad bowl, add the green leaves, the chopped peppers, a drizzle of oil and some seasoning. Toss until fully combined.
QUICK & EASY
Plate up the garlicky ostrich and duck fat potatoes sprinkled with the grated Italian cheese. Side with the fresh salad and the charred baby tomatoes. Garnish with the sunflower seeds and enjoy!