What are the main ingredients in Ostrich Ragù & Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Ostrich Ragù & Tagliatelle?

Calories: 925, Carbs: 82 grams, Fat: grams, Protein: 53.7 grams, Sugar: 15.9 grams, Salt: 504 grams

How do I prepare Ostrich Ragù & Tagliatelle?

THANK GOODNESS IT’S FRY DAY: Boil a full kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich. PASTA LA VISTA: Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. THE STROGANOFF BASE: Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally. DINNER IS SERVED: Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it! LAST STRETCH!: When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.

What should be prepared from my kitchen to make Ostrich Ragù & Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Ostrich Ragù & Tagliatelle

A classic dinner with touches of indulgence. Beautiful al dente pasta pairs perfectly with a rich and creamy stroganoff sauce, packed with free-range ostrich steak, tender mushrooms, and bright green parsley.

Ostrich Ragù & Tagliatelle

with crème fraîche, mushrooms & fresh parsley

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Chickpea Flour
Creme Fraiche
Free-range Ostrich Stroganoff
Fresh Parsley
Lemon
Onion
Onions
Ostrich
Smoked Paprika
Spinach
Stock & Herb Mix
Tagliatelle Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 120ml of boiling water and set aside. Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 2-3 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it!

Stock & Herb Mix - 7,5ml
Free-range Ostrich Stroganoff - 150g
Button Mushrooms - 65g
Tagliatelle Pasta - 100g
Onion - 1
Smoked Paprika - 2,5ml
Chickpea Flour - 10ml
Crème Fraîche - 30ml
Spinach - 40g
Lemon - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 240ml of boiling water and set aside. Pat the ostrich strips dry with paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 1-2 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it!

Stock & Herb Mix - 15ml
Free-range Ostrich Stroganoff - 300g
Button Mushrooms - 125g
Tagliatelle Pasta - 200g
Onion - 1
Smoked Paprika - 5ml
Chickpea Flour - 20ml
Crème Fraîche - 60ml
Spinach - 80g
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 3

THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 360ml of boiling water and set aside. Pat the ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche,rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it!

Stock & Herb Mix - 22,5ml
Free-range Ostrich Stroganoff - 450g
Button Mushrooms - 170g
Tagliatelle Pasta - 300g
Onions - 2
Smoked Paprika - 7,5ml
Chickpea Flour - 30ml
Crème Fraîche - 90ml
Spinach - 120g
Lemon - 1
Fresh Parsley - 12g

Download the Recipe

Serves 4

THANK GOODNESS IT’S FRY DAY
Boil a full kettle. Dilute the stock and herb mix with 480ml of boiling water and set aside. Pat the ostrich strips dry with paper towel. Place a large pan over a high heat with a drizzle of oil. When hot, sear the strips for 1-2 minutes until browned but not cooked through. On completion, season and set aside in a bowl. Return the pan to a medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms for 5-6 minutes until golden, shifting as they colour. Remove from the pan and add to the bowl of ostrich.
PASTA LA VISTA
Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
THE STROGANOFF BASE
Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally.
LAST STRETCH!
When the sauce has thickened, add in the ostrich and mushrooms, and simmer for another 2-3 minutes until the ostrich is cooked through. Stir in the crème fraîche, rinsed spinach and lemon zest (to taste) for 1-2 minutes until combined. Add a splash of pasta water if the sauce is too thick for your liking. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Pile up a generous helping of the steaming tagliatelle pasta and spoon over the silky stroganoff. Garnish with a sprinkling of freshly chopped parsley and serve a lemon wedge on the side for that extra zing. There you have it!