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 & Italian-style Sauce
Ostrich & 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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Ostrich & Italian-style Sauce?
The preparation time for Ostrich & Italian-style Sauce with roasted baby potatoes & fresh parsley is between 30 and 50 minutes.
What is the total time required to make Ostrich & Italian-style Sauce with roasted baby potatoes & fresh parsley?
The total time required to make Ostrich & Italian-style Sauce with roasted baby potatoes & fresh parsley is between 40 and 60 minutes.
How many servings does Ostrich & Italian-style Sauce provide?
4 servings
What are the main ingredients in Ostrich & Italian-style Sauce?
Baby Potato, Fresh Parsley, Grated Italian-style Hard Cheese, NOMU Cajun Rub, Onion, Onions, Ostrich, Ostrich Chunks, Tomato Passata
What is the nutritional information of Ostrich & Italian-style Sauce?
Calories: 584, Carbs: 57 grams, Fat: grams, Protein: 42 grams, Sugar: 15.4 grams, Salt: 692 grams
How do I prepare Ostrich & Italian-style Sauce?
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). 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! 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.
What should be prepared from my kitchen to make Ostrich & Italian-style Sauce?
Baby Potato, Fresh Parsley, Grated Italian-style Hard Cheese, NOMU Cajun Rub, Onion, Onions, Ostrich, Ostrich Chunks, Tomato Passata
How many calories does Ostrich & Italian-style Sauce have?
584 calories
How much fat content does Ostrich & Italian-style Sauce have?
grams
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