Let’s make a toast to toasted cocktail rotis, layered with a sweet & tangy tomato sauce that covers browned ostrich chunks, NOMU BBQ Rub, fried cabbage, and fresh coriander. That’s a wrap, Chef!
Mini Saucy Ostrich Rotis
Mini Saucy Ostrich Rotis
with cabbage & fresh coriander
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Cabbage
- Fresh Coriander
- Lemon Juice
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Rotis
- Rub & Flour
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan. Season and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes. Add the tomato paste and the rub & flour. Fry until fragrant, 2-3 minutes. Stir in 100ml of water. Simmer until thickened, 6-8 minutes. In the final 1-2 minutes, mix in the browned ostrich pieces. Add a sweetener and season. Remove from the heat.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CABBAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted, 30-60 seconds. Pour over the lemon juice (to taste). Season and remove from the pan.
IT’S THAT TIME
Lay down the toasted rotis, top with the cabbage and the saucy ostrich, and sprinkle over the chopped coriander. Wrap them up and enjoy!
Ostrich Chunks - 150g
Onion - 1
Tomato Paste - 15ml
Rub & Flour - 15ml
Rotis - 3
Cabbage - 100g
Lemon Juice - 10ml
Fresh Coriander - 3g
BROWN OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan. Season and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes. Add the tomato paste and the rub & flour. Fry until fragrant, 2-3 minutes. Stir in 200ml of water. Simmer until thickened, 6-8 minutes. In the final 1-2 minutes, mix in the browned ostrich pieces. Add a sweetener and season. Remove from the heat.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CABBAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted, 30-60 seconds. Pour over the lemon juice (to taste). Season and remove from the pan.
IT’S THAT TIME
Lay down the toasted rotis, top with the cabbage and the saucy ostrich, and sprinkle over the chopped coriander. Wrap them up and enjoy!
Ostrich Chunks - 300g
Onion - 1
Tomato Paste - 30ml
Rub & Flour - 30ml
Rotis - 6
Cabbage - 200g
Lemon Juice - 20ml
Fresh Coriander - 5g
BROWN OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan. Season and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes. Add the tomato paste and the rub & flour. Fry until fragrant, 3-4 minutes. Stir in 400ml of water. Simmer until thickened, 8-10 minutes. In the final 1-2 minutes, mix in the browned ostrich pieces. Add a sweetener and season. Remove from the heat.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CABBAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted, 1-2 minutes. Pour over the lemon juice (to taste). Season and remove from the pan.
IT’S THAT TIME
Lay down the toasted rotis, top with the cabbage and the saucy ostrich, and sprinkle over the chopped coriander. Wrap them up and enjoy!
Ostrich Chunks - 450g
Onions - 2
Tomato Paste - 45ml
Rub & Flour - 45ml
Rotis - 9
Cabbage - 300g
Lemon Juice - 30ml
Fresh Coriander - 8g
BROWN OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned but not cooked through, 30-60 seconds (shifting occasionally). Remove from the pan. Season and set aside.
COOK THE SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes. Add the tomato paste and the rub & flour. Fry until fragrant, 3-4 minutes. Stir in 400ml of water. Simmer until thickened, 8-10 minutes. In the final 1-2 minutes, mix in the browned ostrich pieces. Add a sweetener and season. Remove from the heat.
TOAST
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
CABBAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted, 1-2 minutes. Pour over the lemon juice (to taste). Season and remove from the pan.
IT’S THAT TIME
Lay down the toasted rotis, top with the cabbage and the saucy ostrich, and sprinkle over the chopped coriander. Wrap them up and enjoy!
Ostrich Chunks - 600g
Onions - 2
Tomato Paste - 60ml
Rub & Flour - 60ml
Rotis - 12
Cabbage - 400g
Lemon Juice - 40ml
Fresh Coriander - 10g
Woolies Products in this dish
