Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Ostrich | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- butter
- 225 g (8 oz) ostrich fillet, diced
- salt and freshly ground black pepper
- small bunch of spring onions, chopped
- 225 g (8 oz) potatoes, diced and parboiled
- 100 g (4 oz) pumpkin, diced and parboiled
- 1 red pepper, diced and blanched
- 1 green pepper, diced and blanched
- 1 yellow pepper, diced and blanched
- 4 eggs
- HOLLANDAISE SAUCE
- juice of 1 lemon
- juice of 1 orange
- juice of 1 grapefruit
- 2 egg yolks
- 275 g (10 oz) warm clarified butter
- GARNISH
- 1 orange, cut into segments
- 1 lemon, cut into segments
- 1 pink grapefruit, cut into segments
Directions
Heat a little butter in a pan and saute the diced ostrich. Season, then add the spring onions, potatoes, pumpkin and peppers and cook for about 5 minutes, stirring frequently.
Meanwhile make the hollandaise sauce. First put the fruit juices into a pan, bring to the boil and reduce by half. Put into a large heatproof bowl with the eeg yolks and whisk over a pan of hot water until frothy. Dribble in the butter very slowly, whisking continuously until it is thick and creamy (if it becomes too thick, add a drop of water).
Poach the eggs. To serve, pile the ostrich hash on to 4 warm plates, top each with a poached egg and a little hollandaise sauce, and garnish with orange, lemon and grapefruit segments.
Category:South African Recipes
Category:South African Meat Dishes