eCook Meal
Stettyn’s Quick Ostrich Trinchado
with bell pepper & sour cream
Inspired by Portugal, this South African ostrich stew has that mouthwatering Mzansi touch! A rich red wine & Napoletana sauce, dotted with silky onion & lightly charred peppers, coats premium quality ostrich. Spiced up with Colleen’s Peri-peri Sauce and served with a toasted Portuguese roll.
Serving guide
Choose your portion size.
BROWNED Ostrich
Place a pan over 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). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the Onion and the pepper until slightly golden, 5-6 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll/s, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.
BROWNED Ostrich
Place a pan over 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). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the Onion and the pepper until slightly golden, 5-6 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll/s, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.
BROWNED Ostrich
Place a pan over 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). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the Onion and the pepper until slightly golden, 6-7 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 8-10 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.
BROWNED Ostrich
Place a pan over 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). Remove from the pan. Season and set aside.
NAPOLETANA SAUCE
Return the pot to medium-high heat with a drizzle of oil. Fry the Onion and the pepper until slightly golden, 6-7 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 8-10 minutes. Add the Ostrich, sweetener (to taste), season, and remove from the heat.
ON A ROLL
Halve the rolls, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
TASTY TRINCHADO
Bowl up the Ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.15
for 4 servings · R44.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Sliced Onion needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Portuguese Rolls needs 4Portuguese Roll R6.99 · whole pack (size can't be divided)R6.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Colleen's Peri-peri Sauce
- UCOOK Napoletana Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stettyn’s Quick Ostrich Trinchado?
The preparation time for Stettyn’s Quick Ostrich Trinchado with bell pepper & sour cream is between 20 and 25 minutes.
What is the total time required to make Stettyn’s Quick Ostrich Trinchado with bell pepper & sour cream?
The total time required to make Stettyn’s Quick Ostrich Trinchado with bell pepper & sour cream is between 20 and 25 minutes.
How many servings does Stettyn’s Quick Ostrich Trinchado provide?
4 servings
What are the main ingredients in Stettyn’s Quick Ostrich Trinchado?
Bell Pepper, Colleen's Peri-peri Sauce, Onion, Ostrich, Parsley, Portuguese Roll, Red Wine, Sour Cream, UCOOK Napoletana Sauce
What is the nutritional information of Stettyn’s Quick Ostrich Trinchado?
Calories: 823, Carbs: 92 grams, Fat: grams, Protein: 46.5 grams, Sugar: 27.6 grams, Salt: 1417 grams
How do I prepare Stettyn’s Quick Ostrich Trinchado?
TASTY TRINCHADO: Bowl up the ostrich trinchado, top with dollops of sour cream, and garnish with the parsley. Serve the toasted roll on the side. ON A ROLL: Halve the roll/s, and spread butter or oil over the cut sides. Place another pan over medium heat. When hot, toast the roll/s, cut-side down, until golden, 1-2 minutes. NAPOLETANA SAUCE: Return the pot to medium-high heat with a drizzle of oil. Fry the onion and the pepper until slightly golden, 5-6 minutes (shifting occasionally). Add the wine and cook until almost all evaporated, 1-2 minutes. Add the Napoletana sauce and the peri-peri sauce (to taste). Simmer until reduced and thickened, 5-6 minutes. Add the ostrich, sweetener (to taste), season, and remove from the heat. BROWNED OSTRICH: Place a pan over 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). Remove from the pan. Season and set aside.
What should be prepared from my kitchen to make Stettyn’s Quick Ostrich Trinchado?
Bell Pepper, Colleen's Peri-peri Sauce, Onion, Ostrich, Parsley, Portuguese Roll, Red Wine, Sour Cream, UCOOK Napoletana Sauce
How many calories does Stettyn’s Quick Ostrich Trinchado have?
823 calories
How much fat content does Stettyn’s Quick Ostrich Trinchado have?
grams