What are the main ingredients in Rainbow Ratatouille & Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Paper Towel

Rainbow Ratatouille & Ostrich

Name: Rainbow Ratatouille & Ostrich
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional); Paper Towel

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

with Kalamata olives & crispy chickpeas

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Chickpeas - 120g
Green Bell Pepper - 1
Garlic Clove - 1
Onion - 1
Baby Marrow - 100g
Tomato Passata - 100ml
Free-range Ostrich Steak - 160g
NOMU Provençal Rub - 10ml
Pitted Kalamata Olives - 20g
Fresh Basil - 4g

Download the Recipe

Serves 2

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!

Chickpeas - 240g
Green Bell Pepper - 1
Garlic Clove - 1
Onion - 1
Baby Marrow - 200g
Tomato Passata - 200ml
Free-range Ostrich Steak - 320g
NOMU Provençal Rub - 20ml
Pitted Kalamata Olives - 40g
Fresh Basil - 8g

Download the Recipe

Serves 3

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!

Chickpeas - 360g
Green Bell Peppers - 2
Garlic Cloves - 2
Onion - 1
Baby Marrow - 300g
Tomato Passata - 300ml
Free-range Ostrich Steak - 480g
NOMU Provençal Rub - 30ml
Pitted Kalamata Olives - 60g
Fresh Basil - 12g

Download the Recipe

Serves 4

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!