Inspired by the diverse cuisines of our beautiful continent, we’re making a mouthwatering Moroccan meal today, Chef. A pan-toasted ciabattini is smeared with avo hummus and topped with NOMU Moroccan Rub-spiced ostrich strips and fresh greens. Sided with the all-time favourite: potato fries!
North African Ostrich Ciabattini
North African Ostrich Ciabattini
with potato fries & avocado hummus
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Avocado Hummus
- Ciabattini Roll
- Ciabattini Rolls
- Green Leaves
- NOMU Moroccan Rub
- Ostrich
- Ostrich Strips
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
POTATO FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively: Air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
OSTRICH
When the fries have 5-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel, coat in the remaining NOMU rub, and season. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, reserving the pan juices.
BUN
Halve the ciabattini bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
SOME PREP
Loosen the avocado hummus with a splash of water.
O-YUM OSTRICH BUN
Smear the hummus on the bottom bun, top with the shredded green leaves, the ostrich strips, and the pan juices. Cover with the top bun and serve alongside the fries. Enjoy, Chef!
Potato - 200g
NOMU Moroccan Rub - 7,5ml
Ostrich Strips - 150g
Ciabattini Roll - 1
Avocado Hummus - 30ml
Green Leaves - 20g
POTATO FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively: Air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
OSTRICH
When the fries have 5-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel, coat in the remaining NOMU rub, and season. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan, reserving the pan juices.
BUN
Halve the ciabattini buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME PREP
Loosen the avocado hummus with a splash of water.
O-YUM OSTRICH BUN
Smear the hummus on the bottom buns, top with the shredded green leaves, the ostrich strips, and the pan juices. Cover with the top buns and serve alongside the fries. Enjoy, Chef!
Potato - 400g
NOMU Moroccan Rub - 15ml
Ostrich Strips - 300g
Ciabattini Rolls - 2
Avocado Hummus - 60ml
Green Leaves - 40g
POTATO FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively: Air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
OSTRICH
When the fries have 5-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel, coat in the remaining NOMU rub, and season. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan, reserving the pan juices.
BUN
Halve the ciabattini buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME PREP
Loosen the avocado hummus with a splash of water.
O-YUM OSTRICH BUN
Smear the hummus on the bottom buns, top with the shredded green leaves, the ostrich strips, and the pan juices. Cover with the top buns and serve alongside the fries. Enjoy, Chef!
Potato - 600g
NOMU Moroccan Rub - 22,5ml
Ostrich Strips - 450g
Ciabattini Rolls - 3
Avocado Hummus - 90ml
Green Leaves - 60g
POTATO FRIES
Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat generously in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively: Air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
OSTRICH
When the fries have 5-10 minutes to go, place a pan over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel, coat in the remaining NOMU rub, and season. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan, reserving the pan juices.
BUN
Halve the ciabattini buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME PREP
Loosen the avocado hummus with a splash of water.
O-YUM OSTRICH BUN
Smear the hummus on the bottom buns, top with the shredded green leaves, the ostrich strips, and the pan juices. Cover with the top buns and serve alongside the fries. Enjoy, Chef!
Potato - 800g
NOMU Moroccan Rub - 30ml
Ostrich Strips - 600g
Ciabattini Rolls - 4
Avocado Hummus - 125ml
Green Leaves - 80g
Woolies Products in this dish
