Some flavour combinations will always stand the test of time, Chef, like salt & vinegar chips. With our homemade UCOOK version, you will be sprinkling this favourite flavour combo on smashed baby potatoes. These will share a plate with buttery, NOMU-spiced ostrich strips and a carrot ribbon salad.
Perfectly tender ostrich fillet is basted in a decadent truffle butter. Paired with golden, oven-roasted potato wedges and a medley of braised leeks & green beans garnished with toasted almonds. Simply stunning!
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.
Tender ostrich strips are seared to perfection and paired with millet, roasted butternut and Danish-style feta. Toasted pumpkin seeds add a delicious crunch, while a tangy mustard dressing ties it all together. It’s a hearty & wholesome meal that’s perfect for a cosy evening in.
A dinner classic with touches of indulgence! Bouncy tagliatelle pasta pairs perfectly with a thick and creamy sauce. It is loaded with tender ostrich strips, button mushrooms, sour cream, smoked paprika & onion. Sided with fresh green leaves for a light finish, this dish certainly doesn’t disappoint on flavour!
Mmmm, it’s Moroccan night, Chef! Quinoa tossed with fresh green leaves form the base for butter-basted, NOMU Moroccan Rub-spiced ostrich pieces, joined by refreshing rounds of cucumber, creamy hummus, crunchy pumpkin seeds and a tangy baby tomato & mixed olive medley. Garnished with fresh oregano.
Traditionally served as part of a mezze course in the Middle East, similar to Italian antipasti or Spanish tapas, we’re turning tabbouleh into the herbaceous and fresh base of this main course. Featuring zesty lemon juice, peppery parsley, sweet dried apricots, & tangy baby tomatoes. Topped with buttery slices of ostrich.
Experience a twist on a classic pizza with BBQ ostrich mince and tangy bell peppers, topped with fragrant oregano. Delicious and unique!
Hold onto your hats (and forks), because this recipe will knock your socks off. We’re talking tender, juicy ostrich in a rich, red wine gravy with leeks, mushrooms, carrots, and peas. Topped with a flaky, golden homemade pastry crust. Trust us, this is one pot pie you don’t want to miss.
You are in for a taste treat with this trio, Chef! Oven roasted leeks & butternut are covered in melted cheese as one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with balsamic vinegar. These both make the butter-basted ostrich slices shine.