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.
Abundance’ is the word that accurately describes this meal, applies to both the portion and flavour, Chef! You won’t go hungry after savouring the silky soba noodles loaded with golden mushrooms, ostrich mince & pan-fried pak choi coated in an umami-rich Asian sauce. Garnished with fresh coriander and toasted sesame seeds.
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.
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.