The only match for tomatoey ostrich goulash, spiced with smoky chipotle chillies, thick with sticky BBQ sauce, and chucky with black beans? Mouthfuls of crispy roast potato covered in golden melted cheese of course! Incredible!
Warwick’s Smoky Ostrich & BBQ Beans
Warwick’s Smoky Ostrich & BBQ Beans
with cheesy roast potato bites & chipotle in adobo sauce
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Chipotle in Adobo Sauce
- Clarks Bourbon BBQ Sauce
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Free-range Ostrich Goulash
- Grated Mozzarella
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Potato
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
GOLDEN Potato NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the Potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 80ml of boiling water and set aside. Pat the Ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed Spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining Spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed Spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!
GOLDEN Potato NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the Potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 120ml of boiling water and set aside. Pat the Ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed Spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining Spinach, and the BBQ sauce. Stir for 3-4 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed Spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!
GOLDEN Potato NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the Potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 120ml of boiling water and set aside. Pat the Ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed Spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining Spinach, and the BBQ sauce. Stir for 3-4 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed Spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!
GOLDEN Potato NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the Potato chunks on a roasting tray. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 200ml of boiling water and set aside. Pat the Ostrich dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add the ostrich and fry for 3-4 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 15-20 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed Spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining Spinach, and the BBQ sauce. Stir for 4-5 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed Spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!
Frequently Asked Questions
What is the preparation time for Warwick’s Smoky Ostrich & BBQ Beans?
The preparation time for Warwick’s Smoky Ostrich & BBQ Beans with cheesy roast potato bites & chipotle in adobo sauce is between 15 and 30 minutes.
What is the total time required to make Warwick’s Smoky Ostrich & BBQ Beans with cheesy roast potato bites & chipotle in adobo sauce?
The total time required to make Warwick’s Smoky Ostrich & BBQ Beans with cheesy roast potato bites & chipotle in adobo sauce is between 35 and 50 minutes.
How many servings does Warwick’s Smoky Ostrich & BBQ Beans provide?
4 servings
What are the main ingredients in Warwick’s Smoky Ostrich & BBQ Beans?
Beef, Beef Stock, Black Beans, Chipotle in Adobo Sauce, Clarks Bourbon BBQ Sauce, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Free-range Ostrich Goulash, Grated Mozzarella, NOMU Italian Rub, Onion, Onions, Ostrich, Potato, Spinach
What is the nutritional information of Warwick’s Smoky Ostrich & BBQ Beans?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Warwick’s Smoky Ostrich & BBQ Beans?
MEANWHILE...: Place ½ of the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving. GOLDEN POTATO NUGGETS: Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. SPICY GOULASH: Dilute the stock with 120ml of boiling water and set aside. Pat the ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally. WE HEART CHEESE!: When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden. FINAL TOUCHES: When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 3-4 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion. RELISH YOUR FABULOUS WORK: Make a bed of dressed spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!
What should be prepared from my kitchen to make Warwick’s Smoky Ostrich & BBQ Beans?
Beef, Beef Stock, Black Beans, Chipotle in Adobo Sauce, Clarks Bourbon BBQ Sauce, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Free-range Ostrich Goulash, Grated Mozzarella, NOMU Italian Rub, Onion, Onions, Ostrich, Potato, Spinach
How many calories does Warwick’s Smoky Ostrich & BBQ Beans have?
calories
How much fat content does Warwick’s Smoky Ostrich & BBQ Beans have?
grams
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