How exciting, Chef! After today, you can add Peruvian food to your culturally-rich culinary repertoire. With a combination of cuisines such as the Inca, Spanish, Italian, Chinese, Japanese, and Africa, this mouthwatering, multidimensional stew features seared ostrich, a special UCOOK spice mix, red wine, tangy tomato paste & fresh parsley.
Peruvian Ostrich Stew
Peruvian Ostrich Stew
with brown basmati rice, carrots, & potatoes
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Brown Basmati Rice
- Carrot
- Cooked Chopped Tomato
- Free-range Ostrich Chunks
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Red Wine
- Spice Mix
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
RICE
Place the rinsed rice in a pot with 250ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 5-6 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 200ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious ostrich stew, and sprinkle over the chopped parsley. Well done, Chef!
Brown Basmati Rice - 75ml
Free-range Ostrich Chunks - 150g
Carrot - 120g
Onion - 1
Baby Potatoes - 200g
Tomato Paste - 10ml
Garlic Clove - 1
Spice Mix - 20ml
Red Wine - 30ml
Cooked Chopped Tomato - 200g
Fresh Parsley - 3g
RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 6-7 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 400ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious ostrich stew, and sprinkle over the chopped parsley. Well done, Chef!
Brown Basmati Rice - 150ml
Free-range Ostrich Chunks - 300g
Carrot - 240g
Onion - 1
Baby Potatoes - 400g
Tomato Paste - 20ml
Garlic Clove - 1
Spice Mix - 40ml
Red Wine - 60ml
Cooked Chopped Tomato - 400g
Fresh Parsley - 5g
RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 7-8 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 600ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious ostrich stew, and sprinkle over the chopped parsley. Well done, Chef!
Brown Basmati Rice - 225ml
Free-range Ostrich Chunks - 450g
Carrot - 360g
Onions - 2
Baby Potatoes - 600g
Tomato Paste - 30ml
Garlic Cloves - 2
Spice Mix - 60ml
Red Wine - 90ml
Cooked Chopped Tomato - 600g
Fresh Parsley - 8g
RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the carrot pieces, the diced onions, and the potatoes until browned, 8-10 minutes. Add the tomato paste, the grated garlic, the spice mix, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 800ml of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious ostrich stew, and sprinkle over the chopped parsley. Well done, Chef!
Brown Basmati Rice - 300ml
Free-range Ostrich Chunks - 600g
Carrot - 480g
Onions - 2
Baby Potatoes - 800g
Tomato Paste - 40ml
Garlic Cloves - 2
Spice Mix - 1
Red Wine - 125ml
Cooked Chopped Tomato - 800g
Fresh Parsley - 10g
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