Make time to dine on a thyme-inspired dish tonight, Chef! It starts with a foundation of millet, then follows with a generous serving of ostrich stew dotted with cubes of carrot, potato, and slices of onion. Red wine adds a richness to the sauce, the spicy stock a boldness of flavour, and a garnish of thyme brings the sophistication.
Thyme Ostrich & Millet
Thyme Ostrich & Millet
with carrots, potato & red wine
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrots
- Fresh Thyme
- Millet
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Potato
- Red Wine
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
O-YUM OSTRICH
Place a pot 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.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the carrot pieces, the potato pieces, and the spice mix, and fry until fragrant, 1-2 minutes. Add the wine, ½ the picked thyme, and 150ml of water. Simmer until the veg is tender, 10-12 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
Ostrich Chunks - 150g
Onion - 1
Carrots - 120g
Potato - 200g
Spice Mix - 20ml
Red Wine - 60ml
Fresh Thyme - 3g
Millet - 75ml
O-YUM OSTRICH
Place a pot 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.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the carrot pieces, the potato pieces, and the spice mix, and fry until fragrant, 1-2 minutes. Add the wine, ½ the picked thyme, and 300ml of water. Simmer until the veg is tender, 10-12 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
Ostrich Chunks - 300g
Onion - 1
Carrots - 120g
Potato - 400g
Spice Mix - 40ml
Red Wine - 125ml
Fresh Thyme - 5g
Millet - 150ml
O-YUM OSTRICH
Place a pot 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.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the carrot pieces, the potato pieces, and the spice mix, and fry until fragrant, 2-3 minutes. Add the wine, ½ the picked thyme, and 450ml of water. Simmer until the veg is tender, 12-15 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
Ostrich Chunks - 450g
Onions - 2
Carrots - 240g
Potato - 600g
Spice Mix - 60ml
Red Wine - 180ml
Fresh Thyme - 8g
Millet - 225ml
O-YUM OSTRICH
Place a pot 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.
FRAGRANT SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the carrot pieces, the potato pieces, and the spice mix, and fry until fragrant, 2-3 minutes. Add the wine, ½ the picked thyme, and 450ml of water. Simmer until the veg is tender, 12-15 minutes. In the final 5 minutes, add the browned meat until heated through.
BEGIN WITH THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
AND… YOU’RE DONE!
Plate up the cooked millet, top with the stew, and sprinkle over the remaining thyme. Enjoy!
Ostrich Chunks - 600g
Onions - 2
Carrots - 240g
Potato - 800g
Spice Mix - 80ml
Red Wine - 250ml
Fresh Thyme - 10g
Millet - 300ml
Woolies Products in this dish
