What are the main ingredients in Spanish-spiced Ostrich Roll?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Spanish-spiced Ostrich Roll?

Calories: 702, Carbs: 96 grams, Fat: grams, Protein: 44.7 grams, Sugar: 15.1 grams, Salt: 1279 grams

How do I prepare Spanish-spiced Ostrich Roll?

PERFECT BITE: Top the toasted buns with the dressed fresh veg and the seared ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the bun. Side with the potato wedges. Enjoy, Chef! FOR THE FRESHNESS: Place the carrot ribbons into a bowl and toss with the diced cucumber, a drizzle of olive oil and seasoning. Set aside. O-YUM OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season. BUTTERY BUN: Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside. WONDERFUL WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Spanish-spiced Ostrich Roll?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Spanish-spiced Ostrich Roll

Name: Spanish-spiced Ostrich Roll
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A toasted burger bun is layered with ribbons of crunchy carrot, cooling cucumber, and browned ostrich, covered in a delicious prego sauce. Sided with golden potato wedges for a simple but super satisfying meal.

Spanish-spiced Ostrich Roll

with golden potato wedges

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Burger Bun
Burger Buns
Carrot
Cucumber
NOMU Spanish Rub
Ostrich
Ostrich Strips
Potato
Prego Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BUTTERY BUN
Halve the bun and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
Place the carrot ribbons into a bowl and toss with the diced cucumber, a drizzle of olive oil and seasoning. Set aside.
PERFECT BITE
Top the toasted bun with the dressed fresh veg and the seared ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the bun. Side with the potato wedges. Enjoy, Chef!

Potato - 200g
Burger Bun - 1
Ostrich Strips - 150g
NOMU Spanish Rub - 5ml
Carrot - 120g
Cucumber - 50g
Prego Sauce - 30ml

Download the Recipe

Serves 2

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BUTTERY BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
Place the carrot ribbons into a bowl and toss with the diced cucumber, a drizzle of olive oil and seasoning. Set aside.
PERFECT BITE
Top the toasted buns with the dressed fresh veg and the seared ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the bun. Side with the potato wedges. Enjoy, Chef!

Potato - 400g
Burger Buns - 2
Ostrich Strips - 300g
NOMU Spanish Rub - 10ml
Carrot - 120g
Cucumber - 100g
Prego Sauce - 60ml

Download the Recipe

Serves 3

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BUTTERY BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
Place the carrot ribbons into a bowl and toss with the diced cucumber, a drizzle of olive oil and seasoning. Set aside.
PERFECT BITE
Top the toasted buns with the dressed fresh veg and the seared ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the bun. Side with the potato wedges. Enjoy, Chef!

Potato - 600g
Burger Buns - 3
Ostrich Strips - 450g
NOMU Spanish Rub - 15ml
Carrot - 240g
Cucumber - 150g
Prego Sauce - 90ml

Download the Recipe

Serves 4

WONDERFUL WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BUTTERY BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
Place the carrot ribbons into a bowl and toss with the diced cucumber, a drizzle of olive oil and seasoning. Set aside.
PERFECT BITE
Top the toasted buns with the dressed fresh veg and the seared ostrich strips. Drizzle over the prego sauce and the reserved pan juices. Close up the bun. Side with the potato wedges. Enjoy, Chef!