eCook Meal
Ostrich Fillet & Shoestring Fries
with onion gravy & a fresh salad
In this recipe we’re amping up the classic steak frites with a UCOOK twist. Juicy, tender ostrich fillet is fried to perfection, paired with crispy shoestring fries and topped with a rich, savoury onion gravy. This dish is the perfect combination of classic comfort food & sophisticated cooking.
Serving guide
Choose your portion size.
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place the Cornflour in a small bowl and gradually mix in 5ml [10ml]|#7DA0D7 of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the Garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 6-8 minutes (stirring occasionally). Add a sweetener (to taste). Remove from the heat and season. Cover, and set aside.
MAKE SOME FANCY FRIES
Place a clean pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and toss through the cheese, ½ the Parsley, and season.
FAB FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the salad leaves, the Radish, a drizzle of olive oil, and season.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining Parsley and there you have it!
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place the Cornflour in a small bowl and gradually mix in 5ml [10ml]|#7DA0D7 of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the Garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 6-8 minutes (stirring occasionally). Add a sweetener (to taste). Remove from the heat and season. Cover, and set aside.
MAKE SOME FANCY FRIES
Place a clean pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and toss through the cheese, ½ the Parsley, and season.
FAB FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the salad leaves, the Radish, a drizzle of olive oil, and season.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining Parsley and there you have it!
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. Place the Cornflour in a small bowl and gradually mix in 15ml [20ml]|#7DA0D7 of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until caramelised, 10-12 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the Garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 8-10 minutes (stirring occasionally). Add a sweetener (to taste). Remove from the heat and season. Cover, and set aside.
MAKE SOME FANCY FRIES
Place a clean pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. You may need to do this step in batches. Drain on paper towel and toss through the cheese, ½ the Parsley, and season.
FAB FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the salad leaves, the Radish, a drizzle of olive oil, and season.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining Parsley and there you have it!
START THE GRAVY TRAIN
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. Place the Cornflour in a small bowl and gradually mix in 15ml [20ml]|#7DA0D7 of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until caramelised, 10-12 minutes (shifting occasionally).
PICKING UP SPEED
When the Onion is caramelised, add the Garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the Cornflour slurry. Lower the heat and reduce until slightly thickened, 8-10 minutes (stirring occasionally). Add a sweetener (to taste). Remove from the heat and season. Cover, and set aside.
MAKE SOME FANCY FRIES
Place a clean pan over medium-high heat with enough oil to cover the base. Once hot, fry the Potato matchsticks until golden and crispy, 7-10 minutes. You may need to do this step in batches. Drain on paper towel and toss through the cheese, ½ the Parsley, and season.
FAB FILLET
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SIDE
In a salad bowl, combine the salad leaves, the Radish, a drizzle of olive oil, and season.
DIG IN!
Serve up the fillet slices. Pour over the Onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining Parsley and there you have it!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.44
for 4 servings · R57.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Shoestring Fries?
The preparation time for Ostrich Fillet & Shoestring Fries with onion gravy & a fresh salad is between 30 and 50 minutes.
What is the total time required to make Ostrich Fillet & Shoestring Fries with onion gravy & a fresh salad?
The total time required to make Ostrich Fillet & Shoestring Fries with onion gravy & a fresh salad is between 45 and 70 minutes.
How many servings does Ostrich Fillet & Shoestring Fries provide?
4 servings
What are the main ingredients in Ostrich Fillet & Shoestring Fries?
Beef, Beef Stock, Cornflour, Garlic, Grated Italian-style Hard Cheese, NOMU Roast Rub, Onion, Ostrich, Parsley, Potato, Radish, Salad Leaves
What is the nutritional information of Ostrich Fillet & Shoestring Fries?
Calories: 468, Carbs: 58 grams, Fat: grams, Protein: 42.2 grams, Sugar: 10.7 grams, Salt: 447 grams
How do I prepare Ostrich Fillet & Shoestring Fries?
DIG IN!: Serve up the fillet slices. Pour over the onion gravy. Side with the shoestring fries and the fresh salad. Garnish with the remaining parsley and there you have it! FRESH SIDE: In a salad bowl, combine the salad leaves, the radish, a drizzle of olive oil, and season. START THE GRAVY TRAIN: Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place the cornflour in a small bowl and gradually mix in 5ml [10ml]|#7DA0D7 of the diluted stock until a runny paste. Set aside. Place a pan over medium heat with a drizzle of oil or a knob of butter. When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). MAKE SOME FANCY FRIES: Place a clean pan over medium-high heat with enough oil to cover the base. Once hot, fry the potato matchsticks until golden and crispy, 7-10 minutes. Drain on paper towel and toss through the cheese, ½ the parsley, and season. PICKING UP SPEED: When the onion is caramelised, add the garlic to the pan and fry until fragrant, 30-60 seconds (shifting continuously). Stir in the diluted stock and the cornflour slurry. Lower the heat and reduce until slightly thickened, 6-8 minutes (stirring occasionally). Add a sweetener (to taste). Remove from the heat and season. Cover, and set aside. FAB FILLET: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Ostrich Fillet & Shoestring Fries?
Beef, Beef Stock, Cornflour, Garlic, Grated Italian-style Hard Cheese, NOMU Roast Rub, Onion, Ostrich, Parsley, Potato, Radish, Salad Leaves
How many calories does Ostrich Fillet & Shoestring Fries have?
468 calories
How much fat content does Ostrich Fillet & Shoestring Fries have?
grams