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
Garlic-Butter Ostrich Skillet
with duck fat potatoes, pickled peppers & Italian-style cheese
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Garlic-Butter Ostrich Skillet?
The preparation time for Garlic-Butter Ostrich Skillet with duck fat potatoes, pickled peppers & Italian-style cheese is between 15 and 35 minutes.
What is the total time required to make Garlic-Butter Ostrich Skillet with duck fat potatoes, pickled peppers & Italian-style cheese?
The total time required to make Garlic-Butter Ostrich Skillet with duck fat potatoes, pickled peppers & Italian-style cheese is between 40 and 60 minutes.
How many servings does Garlic-Butter Ostrich Skillet provide?
4 servings
What are the main ingredients in Garlic-Butter Ostrich Skillet?
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
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?
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
How many calories does Garlic-Butter Ostrich Skillet have?
685 calories
How much fat content does Garlic-Butter Ostrich Skillet have?
grams
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