Say hello to your new favourite hearty & healthy weeknight dinner. Sweet roasted butternut lays the foundation for a tangy tomato & red wine stew dotted with tender ostrich pieces. Sided with a fresh green bean salad elevated with artichokes & pickled peppers. Garnished with a scattering of fresh mint.
Ostrich Stew & Green Bean Salad
Ostrich Stew & Green Bean Salad
with roasted butternut, artichokes & pickled pepper
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Artichoke Quarters
- Butternut Whole
- Free-range Ostrich Chunks
- Fresh Mint
- Green Beans
- Green Leaves
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Piquanté Peppers
- Red Wine
- Red Wine Vinegar
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 2-3 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 100ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
Butternut Whole - 1
Green Beans - 80g
Free-range Ostrich Chunks - 150g
Onion - 1
NOMU Italian Rub - 10ml
Red Wine - 10ml
Tomato Passata - 100ml
Green Leaves - 20g
Artichoke Quarters - 40g
Piquanté Peppers - 15g
Red Wine Vinegar - 15ml
Fresh Mint - 3g
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 2-3 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 200ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
Butternut Whole - 1
Green Beans - 160g
Free-range Ostrich Chunks - 300g
Onion - 1
NOMU Italian Rub - 20ml
Red Wine - 20ml
Tomato Passata - 200ml
Green Leaves - 40g
Artichoke Quarters - 80g
Piquanté Peppers - 30g
Red Wine Vinegar - 30ml
Fresh Mint - 5g
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 3-4 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 300ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
Butternut Whole - 1
Green Beans - 240g
Free-range Ostrich Chunks - 450g
Onions - 2
NOMU Italian Rub - 30ml
Red Wine - 30ml
Tomato Passata - 300ml
Green Leaves - 60g
Artichoke Quarters - 120g
Piquanté Peppers - 45g
Red Wine Vinegar - 45ml
Fresh Mint - 8g
READY THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Boil the kettle. Place a pot with salted boiling water over high heat. Once bubbling rapidly, blanch the sliced green beans until al dente, 3-4 minutes. Drain and run under cold water to stop the cooking process.
I’LL FRY IF I WANT TO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
START THE STEW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the wine. Cook until almost all evaporated, 1-2 minutes.
SIMMERING AWAY
When the wine has almost all evaporated, add the tomato passata and 400ml of warm water to the pan. Reduce the heat and simmer until reduced and thickening, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned ostrich pieces. Remove from the heat, add a sweetener, and season.
IT’S A TOSS UP
In a bowl, combine the rinsed leaves, the blanched green beans, the chopped artichokes, the drained pickled peppers, the red wine vinegar, and seasoning.
GRAB THE PLATES!
Plate up the roasted butternut. Top with the ostrich stew and side with the fresh salad. Garnish with the sliced mint. Beautiful work, Chef!
Butternut Whole - 1
Green Beans - 320g
Free-range Ostrich Chunks - 600g
Onions - 2
NOMU Italian Rub - 40ml
Red Wine - 40ml
Tomato Passata - 400ml
Green Leaves - 80g
Artichoke Quarters - 160g
Piquanté Peppers - 60g
Red Wine Vinegar - 60ml
Fresh Mint - 10g
Woolies Products in this dish
