PREGO OSTRICH BURGER WITH CRISPY POTATO FRIES

- METHOD -

Before you begin prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”.

Start off by washing your hands, cherry tomatoes, cucumber, and sweet potato well. Rinse the wild rocket and rosemary thoroughly and drain on a paper towel.

Gino's Tip - Blanching the sweet potato fries slowly in oil helps create that soft extra crispy outcome afterwards.

Step 1 - Sweet Potato Fries

Place the sweet potato fries in a medium saucepan and cover them with oil, add some coarse salt, and the rosemary. Bring the oil to the simmer then turn to low and cook for 8 minutes until the sweet potato is becoming tender. Strain the potatoes through a colander (a chinois will work even better as it catches the salt and rosemary as well) place the potato on an oven tray and pop them into the freezer or fridge until later. Place your strained oil back into your medium saucepan for use later.

Step 2 - Tomato Salad and Quick Riata

Mix the quartered cherry tomatoes and wild rocket in a medium bowl - season and drizzle with olive oil before serving. Mix the grated cucumber and yogurt, adding a glug of olive oil, salt, and pepper to taste - reserve to serve.

Step 3 - Prego Ostrich Burgers and Sweet Potato Fries

Season the ostrich burgers with salt and pepper. Heat a large frying pan over med-high heat and heat the medium saucepan with your strained oil, once the pan is hot, fry the ostrich burgers for 3 minutes on each side, then transfer to your chopping board. Now add your DailyDish Prego Sauce to the pan, reduce the heat to low, bring the sauce to heat, taste, and season with salt and pepper then return the ostrich burgers to the pan. Once the oil is hot fry the sweet potato fries for 4-5 minutes until lightly browned and crisp.

TO SERVE

Divide your fries amongst your servings, top with your ostrich burger and sauce, tomato salad and quick riata.

Recipe concept & photography by The Daily Dish