eCook Meal
Thyme Ostrich & Millet
with carrots, potato & red wine
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R187.49
for 4 servings · R46.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spice Mix needs 80 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Red Wine needs 250 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
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Carrots needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
Not in the Woolies basket — source these elsewhere:
- Millet
Shopping
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Frequently Asked Questions
What is the preparation time for Thyme Ostrich & Millet?
The preparation time for Thyme Ostrich & Millet with carrots, potato & red wine is between 30 and 45 minutes.
What is the total time required to make Thyme Ostrich & Millet with carrots, potato & red wine?
The total time required to make Thyme Ostrich & Millet with carrots, potato & red wine is between 35 and 50 minutes.
How many servings does Thyme Ostrich & Millet provide?
4 servings
What are the main ingredients in Thyme Ostrich & Millet?
Carrot, Millet, Onion, Ostrich, Potato, Red Wine, Spice Mix, Thyme
What is the nutritional information of Thyme Ostrich & Millet?
Calories: 825, Carbs: 110 grams, Fat: grams, Protein: 46 grams, Sugar: 12.4 grams, Salt: 740 grams
How do I prepare Thyme Ostrich & Millet?
AND… YOU’RE DONE!: Plate up the cooked millet, top with the stew, and sprinkle over the remaining thyme. Enjoy! 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. 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.
What should be prepared from my kitchen to make Thyme Ostrich & Millet?
Carrot, Millet, Onion, Ostrich, Potato, Red Wine, Spice Mix, Thyme
How many calories does Thyme Ostrich & Millet have?
825 calories
How much fat content does Thyme Ostrich & Millet have?
grams