AI-powered weekly meal inspiration
Delicious rustic baby potato mash with a note of lemon forms the base for NOMU rub-spiced ostrich that is basted in butter and sour cream. Sided with a feta & carrot ribbon salad and finished off with a sour cream drizzle.
Traditionally served as part of a mezze course in the Middle East, similar to Italian antipasti or Spanish tapas, we’re turning tabbouleh into the herbaceous and fresh base of this main course. Featuring zesty lemon juice, peppery parsley, sweet dried apricots, & tangy baby tomatoes. Topped with buttery slices of ostrich.
Experience a twist on a classic pizza with BBQ ostrich mince and tangy bell peppers, topped with fragrant oregano. Delicious and unique!
Hold onto your hats (and forks), because this recipe will knock your socks off. We’re talking tender, juicy ostrich in a rich, red wine gravy with leeks, mushrooms, carrots, and peas. Topped with a flaky, golden homemade pastry crust. Trust us, this is one pot pie you don’t want to miss.
You are in for a taste treat with this trio, Chef! Oven roasted leeks & butternut are covered in melted cheese as one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with balsamic vinegar. These both make the butter-basted ostrich slices shine.
Life’s too short to make pepper sauce from powder in a packet, Chef! Learn how to make a homemade pepper sauce, which you will pour over butter-basted ostrich steak slices, infused with garlic & fresh thyme. Sided with Greek salt-spiced roast potatoes & dressed greens.
There’s a Spanish saying when something is very easy to do, which is: “Ser pan comido”. This recipe falls into that category, with al dente farfalle pasta that is coated in a rich, creamy tomato sauce with browned ostrich mince infused with NOMU Spanish rub. Dotted with pops of peas and earthy spinach, finished with … Read more
What do you need to impress dinner guests, Chef? A blender, the right ingredients, and this recipe! A homemade pistachio & pesto is spooned over sweet, buttery corn on the cob. This perfectly complements the juicy slices of ostrich and crisp bell pepper, sharp radish, & tangy sun-dried tomato salad.
Cajun-spiced ostrich fillet slices are wrapped up in toasted tortillas, which are layered with a smear of sriracha mayo, refreshing mint-dressed cucumber with a kick of zingy lemon juice. It’s never been so quick & easy to dive into a delicious dinner!
Strings of al dente tagliatelle pasta are coated with a homemade garlic bechamel sauce, together with browned ostrich strips, plump peas, & Italian-style hard cheese. Garnished with a fresh medley of herbs.