Sweet, salty, bitter, sour. These are usually the tastes that Chefs tick in a dish, but today we’re showing you why smokiness should be a go-to flavour profile too. On a base of roasted onion, carrot, chickpeas & bell peppers lie butter-basted ostrich strips covered in Mrs Balls Chutney. The smokiness is drizzled on top with a lip-smacking roasted garlic & paprika mayo.
Ostrich Strips & Smoky Aioli
Ostrich Strips & Smoky Aioli
with roasted bell peppers & chickpeas
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Chickpeas
- Free-Range Ostrich Strips
- Garlic Clove
- Garlic Cloves
- Hellmann's Tangy Mayonnaise
- Kale
- Mrs. Balls Chutney
- Onion
- Onions
- Ostrich
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot, the onion, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the meat until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Ostrich, and drizzle over the paprika mayo.
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot, the onion, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the meat until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Ostrich, and drizzle over the paprika mayo.
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot, the onion, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the meat until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Ostrich, and drizzle over the paprika mayo.
ROAST Carrot & ONION
Preheat the oven to 200°C. Spread the Carrot, the onion, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper and the Chickpeas. Toss through and season. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the Kale, Chickpeas, and pepper over the carrot and onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the meat until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. Add a splash of water until drizzling consistency, and seasoning. Set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney Ostrich, and drizzle over the paprika mayo.
Frequently Asked Questions
What is the preparation time for Ostrich Strips & Smoky Aioli?
The preparation time for Ostrich Strips & Smoky Aioli with roasted bell peppers & chickpeas is between 25 and 45 minutes.
What is the total time required to make Ostrich Strips & Smoky Aioli with roasted bell peppers & chickpeas?
The total time required to make Ostrich Strips & Smoky Aioli with roasted bell peppers & chickpeas is between 40 and 60 minutes.
How many servings does Ostrich Strips & Smoky Aioli provide?
4 servings
What are the main ingredients in Ostrich Strips & Smoky Aioli?
Bell Pepper, Bell Peppers, Carrot, Chickpeas, Free-Range Ostrich Strips, Garlic Clove, Garlic Cloves, Hellmann's Tangy Mayonnaise, Kale, Mrs. Balls Chutney, Onion, Onions, Ostrich, Smoked Paprika
What is the nutritional information of Ostrich Strips & Smoky Aioli?
Calories: 817, Carbs: 81 grams, Fat: grams, Protein: 44.1 grams, Sugar: 39.4 grams, Salt: 662 grams
How do I prepare Ostrich Strips & Smoky Aioli?
SIMPLE, YET SO TASTY: Plate up the roasted veg, top with the chutney ostrich, and drizzle over the paprika mayo. SMOKY MAYO: In a small bowl, combine the mayo with the smoked paprika. Squeeze the garlic (to taste) out of its skin, roughly chop and add to the mayo. Add a splash of water until drizzling consistency, and seasoning. Set aside. CHUTNEY OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the meat until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season. ADD SOME EXTRA COLOUR: When the roast has been in for 10 minutes, scatter the kale, chickpeas, and pepper over the carrot and onion wedges. Return to the oven for the remaining time until charred but still crunchy. PREP STEP: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Add the pepper and the chickpeas. Toss through and season. Set aside. ROAST CARROT & ONION: Preheat the oven to 200°C. Spread the carrot, the onion, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Ostrich Strips & Smoky Aioli?
Bell Pepper, Bell Peppers, Carrot, Chickpeas, Free-Range Ostrich Strips, Garlic Clove, Garlic Cloves, Hellmann's Tangy Mayonnaise, Kale, Mrs. Balls Chutney, Onion, Onions, Ostrich, Smoked Paprika
How many calories does Ostrich Strips & Smoky Aioli have?
817 calories
How much fat content does Ostrich Strips & Smoky Aioli have?
grams
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