The Greeks rely on two things: simplicity and high-quality ingredients. This salad reflects that culinary philosophy. A bed of crispy chickpeas tossed with tangy tomato, creamy feta, crunchy cucumber, & fresh greens are topped with seared ostrich cubes and croutons. Finished with a yoghurt dressing.
What have udon for dinner, Chef? Made a bowl of umami yumminess, that’s what! Japanese udon noodles are coated in a palate pleasing mirin & oyster sauce, together with spicy-coated browned ostrich and buttery charred broccoli, with notes of ginger & garlic. Top with an optional boiled egg, garnish with fresh coriander for that Chef’s … Read more
A dinner you can always look forward to cooking and eating, Chef! Steaming couscous is loaded with cooling cucumber, fresh herbs & zesty lemon juice. Complemented with earthy beetroot, crumblings of creamy feta cheese and NOMU Roast Rub-spiced ostrich. Enjoy with the recommended Strandveld wine for a beautiful evening.
A great creamed spinach balances the creaminess with the earthiness to ensure this classic side dish isn’t a stodgy eating experience. Our on-point UCOOK version features garlicky onions, crème fraîche, and perfectly wilted spinach. Savour with NOMU BBQ Rub-spiced strips, buttery gem squash, & sunflower seeds for crunch.
Savour the beautiful flavours of Spain with a unique South African twist. A homemade garlic & parsley baguette sides Spanish-spiced, butter-basted ostrich. Dish up the pan-fried charred cabbage, the tangy tomato & golden onion salsa, and ‘Buen provecho’, Chef!
A smear of rich butter bean purée starts this dish off on a restaurant-quality note, which is continued with balsamic vinegar caramelised onions, earthy oven roasted beetroot, and a juicy ostrich steak. Sided with a toasted sunflower seed & radish salad.
Once you’ve made this recipe, Chef, you will want to re-pita it every night! That’s because of the wonderful combination of seared ostrich fillet slices, spiced with NOMU Rub, sharing a pita pocket with charred green beans, avo hummus, spring onion, & creamy crumblings of feta.
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!