Perfectly browned ostrich bites are smothered in a flavoursome tomato passata sauce and topped with shards of Italian-style hard cheese. Sided with oven-roasted Cajun-spiced baby potatoes. Classic!
Ostrich in Italian-style Sauce
Ostrich in Italian-style Sauce
with roasted baby potatoes & fresh parsley
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potato
- Fresh Parsley
- Grated Italian-style Hard Cheese
- NOMU Cajun Rub
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST TATOES
Preheat the oven to 200°C. Spread the quartered baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TASTY OSTRICH
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, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
TOMATO 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 and translucent, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 30-60 seconds. Add the tomato passata and 100ml of water. Simmer until reduced, 10-12 minutes. In the final 1-2 minutes, add the browned ostrich pieces, a sweetener, and seasoning.
TIME TO DINE
Plate up the roasted potatoes, side with the saucy ostrich, and sprinkle over the grated hard cheese. Garnish with the chopped fresh parsley. Nicely done, Chef!
Baby Potato - 250g
NOMU Cajun Rub - 7,5ml
Ostrich Chunks - 150g
Onion - 1
Tomato Passata - 100ml
Grated Italian-style Hard Cheese - 20ml
Fresh Parsley - 3g
ROAST TATOES
Preheat the oven to 200°C. Spread the quartered baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TASTY OSTRICH
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, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
TOMATO 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 and translucent, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 30-60 seconds. Add the tomato passata and 200ml of water. Simmer until reduced, 10-12 minutes. In the final 1-2 minutes, add the browned ostrich pieces, a sweetener, and seasoning.
TIME TO DINE
Plate up the roasted potatoes, side with the saucy ostrich, and sprinkle over the grated hard cheese. Garnish with the chopped fresh parsley. Nicely done, Chef!
Baby Potato - 500g
NOMU Cajun Rub - 15ml
Ostrich Chunks - 300g
Onion - 1
Tomato Passata - 200ml
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 5g
ROAST TATOES
Preheat the oven to 200°C. Spread the quartered baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TASTY OSTRICH
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, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onions until soft and translucent, 5-6 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 30-60 seconds. Add the tomato passata and 300ml of water. Simmer until reduced, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich pieces, a sweetener, and seasoning.
TIME TO DINE
Plate up the roasted potatoes, side with the saucy ostrich, and sprinkle over the grated hard cheese. Garnish with the chopped fresh parsley. Nicely done, Chef!
Baby Potato - 750g
NOMU Cajun Rub - 22,5ml
Ostrich Chunks - 450g
Onions - 2
Tomato Passata - 300ml
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 8g
ROAST TATOES
Preheat the oven to 200°C. Spread the quartered baby potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TASTY OSTRICH
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, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onions until soft and translucent, 5-6 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 30-60 seconds. Add the tomato passata and 400ml of water. Simmer until reduced, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich pieces, a sweetener, and seasoning.
TIME TO DINE
Plate up the roasted potatoes, side with the saucy ostrich, and sprinkle over the grated hard cheese. Garnish with the chopped fresh parsley. Nicely done, Chef!
Baby Potato - 1kg
NOMU Cajun Rub - 30ml
Ostrich Chunks - 600g
Onions - 2
Tomato Passata - 400ml
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 10g
Woolies Products in this dish
