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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Smoky Ostrich & Garlic Bread?
The preparation time for Smoky Ostrich & Garlic Bread with a tomato, baby onion & parsley salsa is between 20 and 35 minutes.
What is the total time required to make Smoky Ostrich & Garlic Bread with a tomato, baby onion & parsley salsa?
The total time required to make Smoky Ostrich & Garlic Bread with a tomato, baby onion & parsley salsa is between 35 and 50 minutes.
How many servings does Smoky Ostrich & Garlic Bread provide?
4 servings
What are the main ingredients in Smoky Ostrich & Garlic Bread?
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
What is the nutritional information of Smoky Ostrich & Garlic Bread?
Calories: 665, Carbs: 96 grams, Fat: grams, Protein: 51.1 grams, Sugar: 19.7 grams, Salt: 1166 grams
How do I prepare Smoky Ostrich & Garlic Bread?
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!
What should be prepared from my kitchen to make Smoky Ostrich & Garlic Bread?
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
How many calories does Smoky Ostrich & Garlic Bread have?
665 calories
How much fat content does Smoky Ostrich & Garlic Bread have?
grams
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