eCook Meal
SEARED OSTRICH & CHEESY POTATOES
with fresh chives, basil pesto & That Mayo
Ostrich fillet soaked in a smoky, apricot-infused marinade, dotted with basil pesto mayo, piled with cheese-coated roast baby potatoes, and served with fresh rocket. Sure to be a new family favourite!
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and Onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAK
When the baby potatoes have 15 minutes to go, pat the Ostrich steak dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steak with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 2-3 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy Ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and Onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAKS
When the baby potatoes have 15 minutes to go, pat the Ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 3-4 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy Ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and Onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAKS
When the baby potatoes have 15 minutes to go, pat the Ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 3-4 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy Ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE SPUDS
Preheat the oven to 200°C. Spread out the halved baby potatoes and Onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 35-40 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway.
MAYO HEAVEN
Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
SEAR THE STEAKS
When the baby potatoes have 15 minutes to go, pat the Ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices.
CHEESY ROAST
When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 4-5 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil.
TIME FOR DINNER
Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy Ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R187.89
for 4 servings · R46.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Cooksister Sosatie Marinade
- Cheese Mix
- Basil Pesto Mayo
- NOMU Spanish Rub
- Willowcreek Balsamic Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SEARED OSTRICH & CHEESY POTATOES?
The preparation time for SEARED OSTRICH & CHEESY POTATOES with fresh chives, basil pesto & That Mayo is between 15 and 20 minutes.
What is the total time required to make SEARED OSTRICH & CHEESY POTATOES with fresh chives, basil pesto & That Mayo?
The total time required to make SEARED OSTRICH & CHEESY POTATOES with fresh chives, basil pesto & That Mayo is between 35 and 45 minutes.
How many servings does SEARED OSTRICH & CHEESY POTATOES provide?
4 servings
What are the main ingredients in SEARED OSTRICH & CHEESY POTATOES?
Baby Potato, Basil Pesto Mayo, Cheese Mix, Cooksister Sosatie Marinade, Fresh Chives, Green Leaves, NOMU Spanish Rub, Onion, Ostrich, Ostrich Steak, Willowcreek Balsamic Vinegar
What is the nutritional information of SEARED OSTRICH & CHEESY POTATOES?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SEARED OSTRICH & CHEESY POTATOES?
MAYO HEAVEN: Place the Basil Pesto Mayo in a bowl. Gradually mix in water or milk in 5ml increments until drizzling consistency. Season to taste and set aside for serving. SEAR THE STEAKS: When the baby potatoes have 15 minutes to go, pat the ostrich steaks dry with some paper towel and season. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Cooksister Sosatie Marinade. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Set aside to rest in the tinfoil for 5 minutes before thinly slicing, reserving the juices. BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. CHEESY ROAST: When the baby potatoes are cooked through and golden, remove the tray from the oven and turn on the grill setting. Sprinkle the cheese mix over the potatoes and onions and return to the oven for 3-4 minutes until the cheese has melted. Just before serving, toss the rinsed green leaves with the cab sauv vinegar and a drizzle of olive oil. ROAST THE SPUDS: Preheat the oven to 200°C. Spread out the halved baby potatoes and onion wedges on a roasting tray. Coat in oil, the Spanish Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until the baby potatoes are crispy on the outside and soft on the inside, shifting halfway. TIME FOR DINNER: Dish up some cheesy spuds and onions and sprinkle the fresh, chopped chives over them. Place the juicy ostrich steak slices alongside and drizzle with the flavourful marinade from the tinfoil. Pour over the pesto-mayo dressing and serve the dressed green leaves on the side. Get munching, Chef!
What should be prepared from my kitchen to make SEARED OSTRICH & CHEESY POTATOES?
Baby Potato, Basil Pesto Mayo, Cheese Mix, Cooksister Sosatie Marinade, Fresh Chives, Green Leaves, NOMU Spanish Rub, Onion, Ostrich, Ostrich Steak, Willowcreek Balsamic Vinegar
How many calories does SEARED OSTRICH & CHEESY POTATOES have?
calories
How much fat content does SEARED OSTRICH & CHEESY POTATOES have?
grams