Ost-rich, healthy and tasty

Moroccan Style Ostrich, Mushroom & Exotic Veg Stir Fry & Sweet Potato Fries

Home cooking with a touch of Yorkshire Spice! 

Wine and dine your Mr/Mrs with this quick and easy recipe.. (red wine and candles aren’t essential)


Student accommodation entailed the poor location for this picture...
Student accommodation entailed the poor location for this picture…

Prep time: 10 minutes

Cooking time: 25 minutes (The only thing unsweet about sweet potatoes, cooking time!)


Sweet Potato Fries

  • 2 x Sweet potatoes
  • Pinch of pink himalayan salt
  • Pepper
  • Paprika
  • Drizzle of extra virgin olive oil

Exotic Vegetable Stir Fry

  • 6 white mushrooms
  • 3 shallots
  • 2 garlic cloves
  • 4 spring onions
  • 2 spoons of lighter than light mayo
  • Dash of lime
  • Pepper, salt, basil, mild chilli powder
  • Extra virgin coconut oil

Boiled Veg

  • 3 full aspargus
  • 4 large pieces of broccoli

Ostrich

  • 2 x 150g Ostrich fillets
  • I have to admit, this came with a marinade but if it didn’t, we would’ve made a garlic greek yoghurt topping. This is similar to garlic butter but without the guilt.
  • Pepper.
  • Extra virgin coconut oil
  • 4 x sun-dried tomato

Method

  1. Slice the potato into smaller, chip size bites. Place into the bowl, drizzle the spices and extra virgin olive oil over and massage those sweet orange vegetables like you were caressing them. Once evenly distributed, place them on a baking tray and cook in the oven for 25 minutes on 180 degrees.(For the last 5 minutes, I would recommend increasing this heat, to get that crispy goodness)
  2. Slice the spring onion finely, cut the mushrooms quarterly, chop the shallots and press the garlic. Seriously running out of synonyms for food processes there. If you didn’t cry whilst cutting the shallots, go to your opticians to see what’s wrong with your tear ducts.
  3. Pre-heat some water and get that boiled veg going. Leave it 5 minutes or so as the broccoli won’t go too soft before taking off the heat.
  4. As per step 2, heat a wok (medium heat) with coconut oil and throw everything chopped into the mixer. Apply the mayo or greek yoghurt to the pan after 4 minutes. This binds all that vegetarian goodness. Squeeze the lime for a citrusy punch.
  5. In a separate pan, heat some coconut oil on a high heat before lowering down to medium. Place the fillets in and heat at each side for one minute. Apply the marinade for one extra minute.
  6. Put all this jazz above on a plate.
  7. Feast & prepared for your mind to be blown!
  8. OH, don’t forget to add a couple of sun-dried tomatoes for the top of your ostrich because who doesn’t love a sun-dried tomato!

Benefits

Sweet Potato:

  • High in Vitamin A
  • High in antioxidants and anti-inflammatory nutrients
  • Low/mid glycemic carbohydrate
  • They taste awesome

Ostrich:

  • LEAN MEAT! Low in fat and low in cholesterol
  • A high protein to calorie ratio
  • Rich in iron
  • Tastes sweeter than beef. Depending on where you source it from, it can easily be cheaper than a fillet steak.

There are further benefits obviously to this meal, to which I’m happy to answer any queries to.

If you’ve found this interesting and it has moistened your pallet, please let me know and I will happily provide more of what I believe are quick and easy meals with huge health benefits.

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