What are the main ingredients in Ostrich & BBQ Sweet Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Ostrich & BBQ Sweet Potatoes?

Calories: 744, Carbs: 71 grams, Fat: grams, Protein: 43 grams, Sugar: 27.8 grams, Salt: 862 grams

How do I prepare Ostrich & BBQ Sweet Potatoes?

READY TO ROAST?: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway). FRY THE STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SERVE UP!: Plate up the roasted wedges, the ostrich slices, and the fresh salad. Scatter over the toasted pecans. Serve the mayo on the side for dunking. Tuck in, Chef! YOU CAN WITH PECANS: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PICKLE & SALAD: In a bowl, combine the vinegar, 2 tbsp of water, seasoning, and a sweetener. Mix until the sweetener is dissolved. Toss through the cucumber matchsticks and set aside. Just before serving, discard the pickling liquid and add the rinsed salad leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.

What should be prepared from my kitchen to make Ostrich & BBQ Sweet Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Ostrich & BBQ Sweet Potatoes

On the menu tonight for dinner is juicy, butter-basted ostrich steak and a tangy sun-dried tomato salad with refreshing cucumber, greens & radish rounds. A side of barbeque-spiced sweet potatoes completes a mouth-watering dinner plate. Finished with a scattering of toasted pecan nuts.

Ostrich & BBQ Sweet Potatoes

with garlic That Mayo & a sun-dried tomato salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Free-range Ostrich Steak
NOMU BBQ Rub
Ostrich
Pecan Nuts
Salad Leaves
Sun-Dried Tomatoes
Sweet Potato
That Mayo (Garlic)
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 1 tbsp of water, seasoning, and a sweetener. Mix until the sweetener is dissolved. Toss through the cucumber matchsticks and set aside. Just before serving, discard the pickling liquid and add the rinsed salad leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges, the ostrich slices, and the fresh salad. Scatter over the toasted pecans. Serve the mayo on the side for dunking. Tuck in, Chef!

Sweet Potato - 250g
NOMU BBQ Rub - 10ml
White Wine Vinegar - 10ml
Cucumber - 100g
Salad Leaves - 20g
Sun-dried Tomatoes - 30g
Pecan Nuts - 15g
Free-range Ostrich Steak - 160g
That Mayo (Garlic) - 30ml

Download the Recipe

Serves 2

READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 30-35 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 2 tbsp of water, seasoning, and a sweetener. Mix until the sweetener is dissolved. Toss through the cucumber matchsticks and set aside. Just before serving, discard the pickling liquid and add the rinsed salad leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges, the ostrich slices, and the fresh salad. Scatter over the toasted pecans. Serve the mayo on the side for dunking. Tuck in, Chef!

Sweet Potato - 500g
NOMU BBQ Rub - 20ml
White Wine Vinegar - 20ml
Cucumber - 200g
Salad Leaves - 40g
Sun-dried Tomatoes - 60g
Pecan Nuts - 30g
Free-range Ostrich Steak - 320g
That Mayo (Garlic) - 60ml

Download the Recipe

Serves 3

READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 3 tbsp of water, seasoning, and a sweetener. Mix until the sweetener is dissolved. Toss through the cucumber matchsticks and set aside. Just before serving, discard the pickling liquid and add the rinsed salad leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges, the ostrich slices, and the fresh salad. Scatter over the toasted pecans. Serve the mayo on the side for dunking. Tuck in, Chef!

Sweet Potato - 750g
NOMU BBQ Rub - 30ml
White Wine Vinegar - 30ml
Cucumber - 300g
Salad Leaves - 60g
Sun-dried Tomatoes - 90g
Pecan Nuts - 45g
Free-range Ostrich Steak - 480g
That Mayo (Garlic) - 90ml

Download the Recipe

Serves 4

READY TO ROAST?
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crispy, 35-40 minutes (shifting halfway).
PICKLE & SALAD
In a bowl, combine the vinegar, 4 tbsp of water, seasoning, and a sweetener. Mix until the sweetener is dissolved. Toss through the cucumber matchsticks and set aside. Just before serving, discard the pickling liquid and add the rinsed salad leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning to the bowl with the cucumber. Toss until combined.
YOU CAN WITH PECANS
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned and cooked to your preference, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE UP!
Plate up the roasted wedges, the ostrich slices, and the fresh salad. Scatter over the toasted pecans. Serve the mayo on the side for dunking. Tuck in, Chef!