S1E2 Ostrich Cheeseburgers, Brisket and Friends

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S1E2 recipes

Neill’s Leftover Chicken Pasta Salad

Roast chicken meets short pasta, herbs, and a sharp pantry dressing for the “cook once, lunch twice” win.
At a glance
Yield: Serves 4–6
Prep / Cook / Total: 15 min / 10–12 min / 25–27 min
Skill level: Easy
Equipment: saucepan, colander, large bowl, microplane
Ingredients
  • 12 oz (340 g) short pasta (fusilli, penne)
  • 2 cups (300 g) cooked chicken, shredded or diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 small red onion (40 g), thinly sliced
  • 1/2 cup (75 g) cucumber, small dice 
  • 1/4 cup (10 g) chopped parsley or basil
  • 1/3 cup (80 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 small garlic clove, grated
  • 1/2 tsp (3 g) fine salt, black pepper
  • Optional: 1/3 cup (45 g) grated Parmesan, chili flakes
Method
  1. Cook pasta in well-salted water until al dente. Drain and cool slightly.
  2. Whisk oil, lemon, vinegar, mustard, garlic, salt, and pepper.
  3. Toss warm pasta with chicken, tomatoes, onion, cucumber, and herbs. Fold in dressing until glossy.
  4. Adjust seasoning. Add Parmesan and chili if using. Chill or serve room temp.
Tips & substitutions
Add capers or olives if you want briny pop. Use yogurt in place of some oil for a lighter, creamy vibe. This is built from leftovers on purpose.
Dietary tags: dairy-free if skipping Parmesan
Allergens: gluten; dairy if adding cheese
Make-ahead / storage / reheat: Keeps 2 days chilled; refresh with a splash of lemon and oil.
Chef’s note: Dress while the pasta is just warm so it drinks up flavor like a civilized sponge.
Optional pairing: Sparkling water with lemon or a light rosé.
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Ostrich butter burgers

Super-lean ostrich juiced up with grated frozen butter, seared hard, and finished with melty cheese.
At a glance
Yield: 6 burgers
Prep / Cook / Total: 20 min / 8–10 min / 30 min
Skill level: Easy
Equipment: box grater, large bowl, grill or cast-iron skillet, instant-read thermometer
Ingredients
  • 2 lb (900 g) ground ostrich or very lean beef
  • 3 oz (85 g) unsalted butter, frozen solid, coarsely grated
  • 1/3 cup (20 g) fresh breadcrumbs
  • 1 tsp (6 g) fine salt
  • 1/2 tsp (2 g) black pepper
  • 1 tsp (2 g) smoked paprika 
  • 6 slices cheddar or similar melting cheese
  • 6 burger buns, toasted
  • Toppings: lettuce, tomato, onion, pickles, sauces of choice
Method
  1. In a cold bowl, gently mix ostrich with grated frozen butter, breadcrumbs, salt, pepper, and paprika. Don’t overwork. Shape 6 loose 5 oz (140 g) patties; dimple centers.
  2. Heat grill or cast-iron on medium-high until very hot.
  3. Sear patties 2–3 minutes per side to medium (135–140°F/57–60°C) or as preferred. Add cheese for the last 30 seconds.
  4. Rest 2 minutes. Stack on toasted buns with toppings.
Tips & substitutions
Breadcrumbs help hold juices in lean meat, acting like a tiny barrier as they hydrate in the heat. If you want a looser, more steak-y texture, skip crumbs and handle minimally. For beef, choose 90–93% lean. “Use what’s in the fridge” is fair game for toppings.
Dietary tags: contains gluten if using buns
Allergens: gluten (breadcrumbs, buns), dairy (butter, cheese)
Make-ahead / storage / reheat: Patties can be formed 1 day ahead; keep chilled. Reheat gently to avoid drying lean meat.
Chef’s note: Don’t press the patties while cooking unless your goal is “hockey puck chic.”
Optional pairing: Cold lager or iced tea with lemon.
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Salmon Tartare with Chili Jam on Himalayan Salt Slab

Silky, chilled salmon against sweet-hot chili jam, served on cold pink salt for a gentle cure and drama.
At a glance
Yield: Serves 4–6 as a starter
Prep / Cook / Total: 20 min / no cook / 20 min
Skill level: Intermediate
Equipment: sharp knife, mixing bowl on ice, small saucepan, cold salt slab or chilled plate
Ingredients

Chili jam

  • 1 tbsp (15 ml) neutral oil
  • 1 small red chili, minced (to taste)
  • 1 small garlic clove, minced
  • 1 cup (240 g) chopped tomatoes or passata
  • 2 tsp (10 g) sugar
  • 1 tsp (5 ml) cider vinegar
  • Pinch salt

Tartare

  • 12 oz (340 g) sushi-grade salmon, skin and pin bones removed, small dice
  • 1 tsp (5 ml) olive oil
  • 1 tsp (5 ml) lemon juice
  • 1 tsp (5 g) very fine shallot
  • 1 tsp (3 g) chopped chives or dill
  • Pinch black pepper

To serve

  • Chilled Himalayan salt slab or cold plate
  • Lemon wedges
Method
  1. Chili jam: warm oil; sizzle chili and garlic 30 seconds. Add tomatoes, sugar, vinegar, and salt; simmer 5–7 minutes until glossy. Cool fully.
  2. Dice salmon small and cold. Fold with oil, lemon, shallot, herbs, and pepper.
  3. Spoon a thin swipe of chili jam on the salt slab. Mound tartare on top. Serve immediately with lemon.
  4. Guests can lift portions off the slab; the brief salt contact seasons without oversalting.
Tips & substitutions
Keep everything cold. If not using a salt slab, plate on chilled bowls and season to taste. The “raw + sweet or crunchy” contrast is the whole point; add a few cucumber dice if you want extra crunch. “Salt, sugar, vinegar” is your tomato mantra.
Dietary tags: gluten-free, dairy-free
Allergens: fish
Make-ahead / storage / reheat: Chili jam keeps 1 week chilled. Mix tartare right before serving.
Chef’s note: Salt slabs vary; if it tastes too saline, plate on a chilled dish and finish with flaky salt instead.
Optional pairing: Dry Riesling or sparkling water with citrus.
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Slow Beef Brisket with Barley and Herbs

Fork-tender brisket glazed in its own juices, served over nutty barley tossed with fresh herbs.
At a glance
Yield: Serves 6–8
Prep / Cook / Total: 20 min / 3½–4½ hr / 3¾–4¾ hr
Skill level: Easy
Equipment: Dutch oven or roasting pan, saucepan with lid, sieve, carving knife
Ingredients

Brisket

  • 4 lb (1.8 kg) beef brisket, trimmed
  • 2 tsp (10 g) kosher salt
  • 1 tsp (3 g) black pepper
  • 2 tsp (6 g) smoked paprika
  • 1 tbsp (15 ml) neutral oil
  • 1 cup (240 ml) beef stock
  • 1/2 cup (120 ml) apple juice or water
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (12 g) brown sugar
  • 2 garlic cloves, smashed

Barley and herbs

  • 1 1/4 cups (250 g) pearled barley, rinsed
  • 3 cups (720 ml) water or light stock
  • 1 tsp (5 g) fine salt
  • 3 tbsp (45 ml) olive oil or 2 tbsp (28 g) butter
  • 1/4 cup (10 g) chopped parsley
  • 2 tbsp (8 g) chopped dill or chives
  • Lemon zest, to taste
Method
  1. Heat oven to 300°F (150°C). Season brisket with salt, pepper, and paprika. Sear in oil until browned.
  2. Add stock, apple juice/water, vinegar, sugar, and garlic. Cover and cook 3–4 hours until fork-tender.
  3. Remove brisket; reduce pan juices to a glossy glaze. Slice meat across the grain and spoon juices over.
  4. Barley: simmer barley with water/stock and salt until tender, 25–35 minutes. Drain well, steam off, then fold in oil/butter, herbs, and lemon zest.
  5. Serve brisket over barley with extra juices.
Tips & substitutions
For a smokier note, add a splash of brewed coffee to the braise. Barley can be swapped for farro.
Dietary tags: dairy-free if using oil
Allergens: none inherent
Make-ahead / storage / reheat: Brisket improves overnight; chill and slice, then reheat gently in its juices.
Chef’s note: Don’t shred to floss; slice on the bias so it eats like silk.
Optional pairing: Syrah or unsweetened iced tea.
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