eCook Meal
Ostrich Stew & Cheesy Onion Bread
with leeks & chunky carrots
It’s difficult to beat the aroma of freshly baked bread floating from the oven, especially if it’s made with buttermilk, cheese & spring onion, Chef! This homely and heavenly bread will be served with a rich ostrich, red wine, and veggie medley stew. Garnished with toasted seeds.
Serving guide
Choose your portion size.
FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the Buttermilk, the cheese, and the spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM 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.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
ADD SOME VEGGIES
Roughly chop the leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks, and the carrots until soft, 2-3 minutes (shifting frequently). Add the peppers and fry until lightly charred, 3-4 minutes (shifting occasionally).
Thyme FOR THE WINE
In the final minute, add the Thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 100ml [200ml]|#7DA0D7 of water and simmer until slightly thickening, 6-8 minutes. Add a sweetener (to taste) and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the Ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.
Flour Mix - 250ml
Buttermilk - 125ml
Grated Mozzarella & Cheddar Cheese - 50g
Spring Onion - 1
Free-range Ostrich Strips - 150g
Mixed Seeds - 20g
Leeks - 100g
Carrot - 120g
Bell Pepper - 1
Fresh Thyme - 3g
Tomato Paste - 30ml
Red Wine - 30ml
FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the Buttermilk, the cheese, and the spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM 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.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
ADD SOME VEGGIES
Roughly chop the leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks, and the carrots until soft, 2-3 minutes (shifting frequently). Add the peppers and fry until lightly charred, 3-4 minutes (shifting occasionally).
Thyme FOR THE WINE
In the final minute, add the Thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 100ml [200ml]|#7DA0D7 of water and simmer until slightly thickening, 6-8 minutes. Add a sweetener (to taste) and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the Ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.
Flour Mix - 500ml
Buttermilk - 250ml
Grated Mozzarella & Cheddar Cheese - 100g
Spring Onion - 1
Free-range Ostrich Strips - 300g
Mixed Seeds - 40g
Leeks - 200g
Carrot - 240g
Bell Pepper - 1
Fresh Thyme - 5g
Tomato Paste - 60ml
Red Wine - 60ml
FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the Buttermilk, the cheese, and the spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM 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.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
ADD SOME VEGGIES
Roughly chop the leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks, and the carrots until soft, 2-3 minutes (shifting frequently). Add the peppers and fry until lightly charred, 4-6 minutes (shifting occasionally).
Thyme FOR THE WINE
In the final minute, add the Thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 300ml [400ml]|#7DA0D7 of water and simmer until slightly thickening, 8-10 minutes. Add a sweetener (to taste) and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the Ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.
Flour Mix - 750ml
Buttermilk - 375ml
Grated Mozzarella & Cheddar Cheese - 150g
Spring Onions - 2
Free-range Ostrich Strips - 450g
Mixed Seeds - 60g
Leeks - 300g
Carrot - 360g
Bell Peppers - 2
Fresh Thyme - 8g
Tomato Paste - 90ml
Red Wine - 90ml
FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the Buttermilk, the cheese, and the spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM 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.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
ADD SOME VEGGIES
Roughly chop the leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks, and the carrots until soft, 2-3 minutes (shifting frequently). Add the peppers and fry until lightly charred, 4-6 minutes (shifting occasionally).
Thyme FOR THE WINE
In the final minute, add the Thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 300ml [400ml]|#7DA0D7 of water and simmer until slightly thickening, 8-10 minutes. Add a sweetener (to taste) and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the Ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.
Flour Mix - 1000ml
Buttermilk - 500ml
Grated Mozzarella & Cheddar Cheese - 200g
Spring Onions - 2
Free-range Ostrich Strips - 600g
Mixed Seeds - 80g
Leeks - 400g
Carrot - 480g
Bell Peppers - 2
Fresh Thyme - 10g
Tomato Paste - 125ml
Red Wine - 125ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R165.95
for 4 servings · R41.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Flour Mix needs 1 LEasy To Bake Vetkoek Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Buttermilk needs 500 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 100% of packR17.99
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
-
Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Strips
- Grated Mozzarella & Cheddar Cheese
- Mixed Seeds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Stew & Cheesy Onion Bread?
The preparation time for Ostrich Stew & Cheesy Onion Bread with leeks & chunky carrots is between 30 and 45 minutes.
What is the total time required to make Ostrich Stew & Cheesy Onion Bread with leeks & chunky carrots?
The total time required to make Ostrich Stew & Cheesy Onion Bread with leeks & chunky carrots is between 45 and 60 minutes.
How many servings does Ostrich Stew & Cheesy Onion Bread provide?
4 servings
What are the main ingredients in Ostrich Stew & Cheesy Onion Bread?
Bell Pepper, Buttermilk, Carrot, Flour Mix, Free-Range Ostrich Strips, Grated Mozzarella & Cheddar Cheese, Leek, Mixed Seeds, Ostrich, Red Wine, Spring Onion, Thyme, Tomato Paste
What is the nutritional information of Ostrich Stew & Cheesy Onion Bread?
Calories: 1267, Carbs: 150 grams, Fat: grams, Protein: 68.4 grams, Sugar: 27.2 grams, Salt: 1005 grams
How do I prepare Ostrich Stew & Cheesy Onion Bread?
TOASTED SEEDS: Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pot and set aside. THYME FOR THE WINE: In the final minute, add the thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 100ml [200ml]|#7DA0D7 of water and simmer until slightly thickening, 6-8 minutes. Add a sweetener (to taste) and seasoning. In the final minute, add the fried meat and remove from the heat. SHEW, WHAT A STEW!: Bowl up the ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef. FRESHLY BAKED BREAD: Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the buttermilk, the cheese, and the spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing. ADD SOME VEGGIES: Roughly chop the leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks, and the carrots until soft, 2-3 minutes (shifting frequently). Add the peppers and fry until lightly charred, 3-4 minutes (shifting occasionally). O-YUM 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.
What should be prepared from my kitchen to make Ostrich Stew & Cheesy Onion Bread?
Bell Pepper, Buttermilk, Carrot, Flour Mix, Free-Range Ostrich Strips, Grated Mozzarella & Cheddar Cheese, Leek, Mixed Seeds, Ostrich, Red Wine, Spring Onion, Thyme, Tomato Paste
How many calories does Ostrich Stew & Cheesy Onion Bread have?
1267 calories
How much fat content does Ostrich Stew & Cheesy Onion Bread have?
grams