Onion & carrot are fried in butter, then elevated with garlic and NOMU Italian rub. A tomato passata-based sauce then deliciously smothers the veggies and browned ostrich strips in this lip-smacking stew. This rich meal gets a fresh kick with a dollop of lemon zest, parsley & garlic gremolata. Sided with toasted pita triangles.
Ostrich Stew & Gremolata
Ostrich Stew & Gremolata
with toasted pita triangles
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Carrot
- Free-Range Ostrich Strips
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Pita Bread
- Pita Breads
- Spinach
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN THE OSTRICH
Pat the ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 30-60 seconds (shifting occasionally). Remove from the pot, season, and set aside.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, and the carrot pieces. Fry until slightly softened, 6-8 minutes (shifting occasionally).
TOMATO-BASED SAUCE
When the veg is slightly softened, add ½ of the grated garlic, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat, add the tomato passata, and 200ml of water. Simmer until reduced and thickened, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich and the rinsed spinach. Add a sweetener and seasoning.
MAKE THE GREMOLATA
In a small bowl, combine the chopped parsley, the remaining grated garlic, and the lemon zest. Set aside.
TASTY PITAS
Place a clean pan over medium heat with a knob of butter. When hot, toast the pitas until heated through, 30-60 seconds per side. Cut into quarters.
IT’S THAT TIME!
Bowl up the ostrich stew and scatter over the gremolata. Serve with the toasted pita triangles and garnish with the lemon wedge. Delish work, Chef!
Free-range Ostrich Strips - 150g
Onion - 1
Carrot - 120g
Garlic Clove - 1
NOMU Italian Rub - 10ml
Tomato Passata - 200ml
Spinach - 40g
Fresh Parsley - 4g
Lemon - 1
Pita Bread - 1
BROWN THE OSTRICH
Pat the ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 30-60 seconds (shifting occasionally). Remove from the pot, season, and set aside.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, and the carrot pieces. Fry until slightly softened, 6-8 minutes (shifting occasionally).
TOMATO-BASED SAUCE
When the veg is slightly softened, add ½ of the grated garlic, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat, add the tomato passata, and 400ml of water. Simmer until reduced and thickened, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich and the rinsed spinach. Add a sweetener and seasoning.
MAKE THE GREMOLATA
In a small bowl, combine the chopped parsley, the remaining grated garlic, and the lemon zest. Set aside.
TASTY PITAS
Place a clean pan over medium heat with a knob of butter. When hot, toast the pitas until heated through, 30-60 seconds per side. Cut into quarters.
IT’S THAT TIME!
Bowl up the ostrich stew and scatter over the gremolata. Serve with the toasted pita triangles and garnish with the lemon wedges. Delish work, Chef!
Free-range Ostrich Strips - 300g
Onion - 1
Carrot - 240g
Garlic Clove - 1
NOMU Italian Rub - 20ml
Tomato Passata - 400ml
Spinach - 80g
Fresh Parsley - 8g
Lemon - 1
Pita Breads - 2
BROWN THE OSTRICH
Pat the ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 30-60 seconds (shifting occasionally). You may have to do this step in batches. Remove from the pot, season, and set aside.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, and the carrot pieces. Fry until slightly softened, 8-10 minutes (shifting occasionally).
TOMATO-BASED SAUCE
When the veg is slightly softened, add ½ of the grated garlic, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat, add the tomato passata, and 600ml of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the browned ostrich and the rinsed spinach. Add a sweetener and seasoning.
MAKE THE GREMOLATA
In a small bowl, combine the chopped parsley, the remaining grated garlic, and the lemon zest. Set aside.
TASTY PITAS
Place a clean pan over medium heat with a knob of butter. When hot, toast the pitas until heated through, 30-60 seconds per side. Cut into quarters.
IT’S THAT TIME!
Bowl up the ostrich stew and scatter over the gremolata. Serve with the toasted pita triangles and garnish with the lemon wedges. Delish work, Chef!
Free-range Ostrich Strips - 450g
Onions - 2
Carrot - 360g
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Tomato Passata - 600ml
Spinach - 120g
Fresh Parsley - 12g
Lemons - 2
Pita Breads - 3
BROWN THE OSTRICH
Pat the ostrich strips dry with paper towel. Place a pot over high heat with a drizzle of oil. When hot, fry the ostrich strips until browned, 30-60 seconds (shifting occasionally). You may have to do this step in batches. Remove from the pot, season, and set aside.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion, and the carrot pieces. Fry until slightly softened, 8-10 minutes (shifting occasionally).
TOMATO-BASED SAUCE
When the veg is slightly softened, add ½ of the grated garlic, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Reduce the heat, add the tomato passata, and 800ml of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the browned ostrich and the rinsed spinach. Add a sweetener and seasoning.
MAKE THE GREMOLATA
In a small bowl, combine the chopped parsley, the remaining grated garlic, and the lemon zest. Set aside.
TASTY PITAS
Place a clean pan over medium heat with a knob of butter. When hot, toast the pitas until heated through, 30-60 seconds per side. Cut into quarters.
IT’S THAT TIME!
Bowl up the ostrich stew and scatter over the gremolata. Serve with the toasted pita triangles and garnish with the lemon wedges. Delish work, Chef!
Free-range Ostrich Strips - 600g
Onions - 2
Carrot - 480g
Garlic Cloves - 2
NOMU Italian Rub - 40ml
Tomato Passata - 800ml
Spinach - 160g
Fresh Parsley - 15g
Lemons - 2
Pita Breads - 4
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