Savour the beautiful flavours of Spain with a unique South African twist. A homemade garlic & parsley baguette sides Spanish-spiced and butter-basted ostrich. Dish up the pan-fried charred peppers, the tangy tomato & golden onion salsa, and ‘Buen provecho!’
Smoky Ostrich & Garlic Bread
Smoky Ostrich & Garlic Bread
with a tomato, baby onion & parsley salsa
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Spanish Rub
- Ostrich
- Ostrich Chunks
- Pearled Baby Onions
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Tinfoil
- Sugar/Sweetener/Honey
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, and 20ml of olive oil. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly golden, 3-4 minutes (shifting occasionally). In a bowl, combine the diced tomato, the golden onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1 minute, baste with a knob of butter and the NOMU Rub. Remove from the pan and season.
SPANISH SENSATION
Plate up the Spanish-spiced ostrich and the garlic bread. Side with the charred peppers and the tomato salsa. Dig in, Chef!
Garlic Clove - 1
Fresh Parsley - 3g
Sourdough Baguette - 1
Pearled Baby Onions - 2
Tomato - 1
Bell Pepper - 1
Ostrich Chunks - 150g
NOMU Spanish Rub - 5ml
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, and 40ml of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly golden, 3-4 minutes (shifting occasionally). In a bowl, combine the diced tomato, the golden onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1 minute, baste with a knob of butter and the NOMU Rub. Remove from the pan and season.
SPANISH SENSATION
Plate up the Spanish-spiced ostrich and the garlic bread. Side with the charred peppers and the tomato salsa. Dig in, Chef!
Garlic Cloves - 2
Fresh Parsley - 5g
Sourdough Baguettes - 2
Pearled Baby Onions - 4
Tomato - 1
Bell Pepper - 1
Ostrich Chunks - 300g
NOMU Spanish Rub - 10ml
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, and 60ml of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly golden, 4-5 minutes (shifting occasionally). In a bowl, combine the diced tomato, the golden onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final 1 minute, baste with a knob of butter and the NOMU Rub. Remove from the pan and season.
SPANISH SENSATION
Plate up the Spanish-spiced ostrich and the garlic bread. Side with the charred peppers and the tomato salsa. Dig in, Chef!
Garlic Cloves - 3
Fresh Parsley - 8g
Sourdough Baguettes - 3
Pearled Baby Onions - 6
Tomatoes - 2
Bell Peppers - 2
Ostrich Chunks - 450g
NOMU Spanish Rub - 15ml
GORGEOUS GARLIC BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, and 80ml of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil. Set aside.
LET’S DO SOME PREP
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly golden, 4-5 minutes (shifting occasionally). In a bowl, combine the diced tomato, the golden onion, the remaining parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake until warmed through, 15-20 minutes. In the final 2-3 minutes, remove the tinfoil and bake until crisp.
CHARRED VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final 1 minute, baste with a knob of butter and the NOMU Rub. Remove from the pan and season.
SPANISH SENSATION
Plate up the Spanish-spiced ostrich and the garlic bread. Side with the charred peppers and the tomato salsa. Dig in, Chef!
Garlic Cloves - 4
Fresh Parsley - 10g
Sourdough Baguettes - 4
Pearled Baby Onions - 8
Tomatoes - 2
Bell Peppers - 2
Ostrich Chunks - 600g
NOMU Spanish Rub - 20ml
Woolies Products in this dish
