Ratatouille makes a delicious pairing for all the veggie goodness that we’ve got going on in this unique ostrich dish! We’ve made it even more flavourful & fabulous by adding fresh basil and tangy kalamata olives. Ready to eat the rainbow?
Rainbow Ratatouille & Ostrich
Rainbow Ratatouille & Ostrich
with Kalamata olives & crispy chickpeas
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Chickpeas
- Free-range Ostrich Steak
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- NOMU Provençal Rub
- Onion
- Ostrich
- Pitted Kalamata Olives
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Paper Towel
CRISPY Chickpeas
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
RAVISHING RATATOUILLE
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces, grated garlic and the diced Onion. Fry for 4-5 minutes until softened slightly, shifting occasionally. Add the baby marrow chunks and fry for 1-2 minutes until lightly browned, shifting occasionally. Pour in the passata, and 50ml of water. Mix until fully combined. Leave to simmer for 6-7 minutes, until the veggies are cooked through, stirring occasionally. Remove from the heat, cover to keep warm, and season with salt, pepper, and a sweetener of choice (to taste).
SIZZLING STEAKS
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the rub to baste the steak. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
Dish up a hearty helping of the saucy ratatouille. Top with the chopped olives and crispy Chickpeas. Garnish with the freshly torn basil and dig in, Chef!
CRISPY Chickpeas
Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
RAVISHING RATATOUILLE
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces, grated garlic and the diced Onion. Fry for 4-5 minutes until softened slightly, shifting occasionally. Add the baby marrow chunks and fry for 1-2 minutes until lightly browned, shifting occasionally. Pour in the passata, and 100ml of water. Mix until fully combined. Leave to simmer for 7-8 minutes, until the veggies are cooked through, stirring occasionally. Remove from the heat, cover to keep warm, and season with salt, pepper, and a sweetener of choice (to taste).
SIZZLING STEAKS
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the rub to baste the steak. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
Dish up a hearty helping of the saucy ratatouille. Top with the chopped olives and crispy Chickpeas. Garnish with the freshly torn basil and dig in, Chef!
CRISPY Chickpeas
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
RAVISHING RATATOUILLE
Place a large pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces, grated garlic and the diced Onion. Fry for 5-6 minutes until softened slightly, shifting occasionally. Add the baby marrow chunks and fry for 2-3 minutes until lightly browned, shifting occasionally. Pour in the passata, and 150ml of water. Mix until fully combined. Leave to simmer for 8-10 minutes, until the veggies are cooked through, stirring occasionally. Remove from the heat, cover to keep warm, and season with salt, pepper, and a sweetener of choice (to taste).
SIZZLING STEAKS
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the rub to baste the steak. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
Dish up a hearty helping of the saucy ratatouille. Top with the chopped olives and crispy Chickpeas. Garnish with the freshly torn basil and dig in, Chef!
CRISPY Chickpeas
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
RAVISHING RATATOUILLE
Place a large pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces, grated garlic and the diced Onion. Fry for 5-6 minutes until softened slightly, shifting occasionally. Add the baby marrow chunks and fry for 2-3 minutes until lightly browned, shifting occasionally. Pour in the passata, and 200ml of water. Mix until fully combined. Leave to simmer for 8-10 minutes, until the veggies are cooked through, stirring occasionally. Remove from the heat, cover to keep warm, and season with salt, pepper, and a sweetener of choice (to taste).
SIZZLING STEAKS
Place a pan over a medium heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the rub to baste the steak. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
FINISH UP
Dish up a hearty helping of the saucy ratatouille. Top with the chopped olives and crispy Chickpeas. Garnish with the freshly torn basil and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Rainbow Ratatouille & Ostrich?
The preparation time for Rainbow Ratatouille & Ostrich with Kalamata olives & crispy chickpeas is between 25 and 40 minutes.
What is the total time required to make Rainbow Ratatouille & Ostrich with Kalamata olives & crispy chickpeas?
The total time required to make Rainbow Ratatouille & Ostrich with Kalamata olives & crispy chickpeas is between 40 and 55 minutes.
How many servings does Rainbow Ratatouille & Ostrich provide?
4 servings
What are the main ingredients in Rainbow Ratatouille & Ostrich?
Baby Marrow, Chickpeas, Free-range Ostrich Steak, Fresh Basil, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, NOMU Provençal Rub, Onion, Ostrich, Pitted Kalamata Olives, Tomato Passata
What is the nutritional information of Rainbow Ratatouille & Ostrich?
Calories: 564, Carbs: 57 grams, Fat: grams, Protein: 51.9 grams, Sugar: 21.3 grams, Salt: 891 grams
How do I prepare Rainbow Ratatouille & Ostrich?
FINISH UP: Dish up a hearty helping of the saucy ratatouille. Top with the chopped olives and crispy chickpeas. Garnish with the freshly torn basil and dig in, Chef! CRISPY CHICKPEAS: Place a pan over a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! SIZZLING STEAKS: Place a pan over a medium heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter (optional) and the rub to baste the steak. Remove from the pan and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. RAVISHING RATATOUILLE: Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces, grated garlic and the diced onion. Fry for 4-5 minutes until softened slightly, shifting occasionally. Add the baby marrow chunks and fry for 1-2 minutes until lightly browned, shifting occasionally. Pour in the passata, and 100ml of water. Mix until fully combined. Leave to simmer for 7-8 minutes, until the veggies are cooked through, stirring occasionally. Remove from the heat, cover to keep warm, and season with salt, pepper, and a sweetener of choice (to taste).
What should be prepared from my kitchen to make Rainbow Ratatouille & Ostrich?
Baby Marrow, Chickpeas, Free-range Ostrich Steak, Fresh Basil, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, NOMU Provençal Rub, Onion, Ostrich, Pitted Kalamata Olives, Tomato Passata
How many calories does Rainbow Ratatouille & Ostrich have?
564 calories
How much fat content does Rainbow Ratatouille & Ostrich have?
grams
Woolies Products in this dish
