A dinner classic with touches of indulgence! Bouncy tagliatelle pasta pairs perfectly with a thick and creamy sauce. It is loaded with tender ostrich strips, button mushrooms, sour cream, smoked paprika & onion. Sided with fresh green leaves for a light finish, this dish certainly doesn’t disappoint on flavour!
Named after the Swedish restaurant that first used this technique on potatoes, you will be creating hasselback beets today. Fancy, Chef! This will be dished up on a smear of creamy hummus. Seared ostrich, a zesty pear, mushroom & greens salad and toasted almonds complete the fusion of flavours dish.
No, Chef, it’s not Leon’s nice potatoes – it’s lyonnaise potatoes! That’s a fancy French word to explain a dish made with potatoes & onions. This will be served with a black peppercorn sauce. Joining the flavour party are juicy ostrich slices and a blistered baby tomato side salad.
A lot of ‘O, yum!’ will be heard around the dinner table tonight as this creamy ostrich mince dish is scooped up. Spiced with NOMU Spanish rub, dotted with silky onion, and covered in a homemade béchamel sauce, this authentic South African meat shines with pure deliciousness. Served with al dente macaroni pasta.
Oven roasted gem squash is stirred through ostrich mince stewed with tomato passata & Cajun spices, before being stuffed back into its little gem squash bowls and crowned with crunchy chickpeas. Sided with a fresh cucumber & Danish-style feta salad, and garnished with a scattering of toasted pumpkin seeds. It’s classy comfort food, Chef!
Take your braai game to the ultimate level with ostrich steak and a fancy salad doused in truffle vinaigrette. Served with finger-licking good garlic bread, you can’t go wrong with this one. Weather not playing along? It’s a stove-top recipe too! No excuses – you have to try it!
Basted in butter, this seared ostrich fillet will make your mouth water. The dish is completed with a pouring of pan juices and complemented with a raspberry vinegar-infused beetroot & apple slaw for balance. Healthy and hearty!
Created during the Qing Dynasty, the modern version of this dish is now so popular, it has even been savoured by astronauts in space! Our UCOOK version replaces chicken with ostrich, which tops fluffy rice together with a very special kung pao sauce that packs a punch. Enjoyed with pak choi, toasted peanuts, and piquanté … Read more
If you like exploring unique and surprising cuisines, you’ll love this recipe, Chef! Gochujang-coated potato wedges are crisped up in the oven, then sided with sesame seed-crusted ostrich fillet slices. A side of pickled cucumber, edamame beans & greens salad, a Kewpie mayo dip and a special tonkatsu drizzle make this an unforgettable meal.
Instead of using a pita to fill with your favourite flavours, let’s show you how to serve it as an edible alternative for your fork with this mouthwatering Mediterranean meal, featuring a loaded ostrich mince, dotted with silky onion & lightly charred bell peppers, topped with briny olives, tangy sun-dried tomatoes, cooling cucumber, & peppery … Read more