We’re loco for these mini roti tacos! They’re packed with chipotle-infused ostrich, charred corn, kidney beans and spring onion, tossed with lemon and coriander, creamy cottage cheese, and toasted almonds. Best of all, they can be whipped up in no time at all! Due to seasonality, we’ve had to sub the limes for lemons but don’t fret, there’s no skimping on flavour!
Speedy Ostrich Rotis
Speedy Ostrich Rotis
with chipotle, flaked almonds & kidney beans
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chipotle in Adobo Sauce
- Corn
- Cottage Cheese
- Flaked Almonds
- Free-range Ostrich Stroganoff
- Fresh Coriander
- Green Leaves
- Lemon
- Lemons
- Ostrich
- Red Kidney Beans
- Spring Onion
- Spring Onions
- Whole Wheat Cocktail Roti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tea Towel
ALMONDS & DRESSING
Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained Corn and fry for 1-2 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some Lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the Ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred Corn and beans, and the smoky Ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
ALMONDS & DRESSING
Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained Corn and fry for 1-2 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some Lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the Ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred Corn and beans, and the smoky Ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
ALMONDS & DRESSING
Place a large pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained Corn and fry for 2-3 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some Lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the Ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Fry in batches. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred Corn and beans, and the smoky Ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
ALMONDS & DRESSING
Place a large pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained Corn and fry for 2-3 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some Lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the Ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Fry in batches. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred Corn and beans, and the smoky Ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
Frequently Asked Questions
What is the preparation time for Speedy Ostrich Rotis?
The preparation time for Speedy Ostrich Rotis with chipotle, flaked almonds & kidney beans is between 20 and 30 minutes.
What is the total time required to make Speedy Ostrich Rotis with chipotle, flaked almonds & kidney beans?
The total time required to make Speedy Ostrich Rotis with chipotle, flaked almonds & kidney beans is between 30 and 35 minutes.
How many servings does Speedy Ostrich Rotis provide?
4 servings
What are the main ingredients in Speedy Ostrich Rotis?
Chipotle in Adobo Sauce, Corn, Cottage Cheese, Flaked Almonds, Free-range Ostrich Stroganoff, Fresh Coriander, Green Leaves, Lemon, Lemons, Ostrich, Red Kidney Beans, Spring Onion, Spring Onions, Whole Wheat Cocktail Roti
What is the nutritional information of Speedy Ostrich Rotis?
Calories: 732, Carbs: 82 grams, Fat: grams, Protein: 55.6 grams, Sugar: 17.3 grams, Salt: 1171 grams
How do I prepare Speedy Ostrich Rotis?
ALMONDS & DRESSING: Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season. ROTI TIME: Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds. SPICY: Pat the ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving. CHARRED & ZESTY: Return the pan to a high heat with a drizzle of oil. When hot add the drained corn and fry for 1-2 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lemon juice and zest to taste. Cover to keep warm. LOCO FOR TACO: Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and beans, and the smoky ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
What should be prepared from my kitchen to make Speedy Ostrich Rotis?
Chipotle in Adobo Sauce, Corn, Cottage Cheese, Flaked Almonds, Free-range Ostrich Stroganoff, Fresh Coriander, Green Leaves, Lemon, Lemons, Ostrich, Red Kidney Beans, Spring Onion, Spring Onions, Whole Wheat Cocktail Roti
How many calories does Speedy Ostrich Rotis have?
732 calories
How much fat content does Speedy Ostrich Rotis have?
grams
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