Ostrich with fire roasted sweet potato
05 December
South African
Izak and Wessel's main, inspired by ingredients from South Africa's plateau region.
Ingredients
Cider sauce
60 ml olive oil
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 sprig of rosemary
340 ml apple cider (e.g. Savannah or Hunters)
30 ml English mustard (or to taste)
200 ml cream
Fire-roasted sweet potato mash
600 g jewel sweet potatoes
45 – 60 ml olive oil
30 ml butter
15 ml wholegrain mustard
50 ml double cream
salt and pepper to taste
1 juice of lemon, if needed
Green beans
125 ml walnuts, toasted and chopped
300 g green beans
1 lemon, juiced
1 garlic clove, peeled and finely diced
15 ml wholegrain mustard
7.5 ml white wine vinegar
30 ml olive oil
salt to taste
Ostrich fillets
4 ostrich fillets
45 - 60 ml olive oil
15 ml salt
10 ml black pepper
To serve
6 slices pancetta, crisped on the grill and chopped
Instructions
FIRE-ROASTED SWEET POTATO MASH METHOD
- Wrap the sweet potatoes in foil and place them directly on the hot coals.
- Keep on turning them regularly.
- Leave them to cook until a knife can be inserted easily. This should take approximately 30 – 40 minutes.
- Let them cool down then scrape out the inside of the sweet potatoes and add to a bowl.
- Mash them till smooth.
- Add butter, wholegrain mustard, and cream. Add salt and pepper to taste.
CIDER AND CRANBERRY SAUCE METHOD
- Heat the oil in a pan and sauté the onion in the pan.
- Once they’re translucent, add the garlic and cook through.
- Add the rosemary, cook the onions more, and remove after 5 minutes.
- Deglaze the pan with cider and let the sauce reduce till half.
- Add the mustard (to taste) and the cream. Let the cream reduce.
GREEN BEANS METHOD
- Char the green beans and season with lemon juice and garlic.
- Whisk together the mustard, vinegar, and olive oil.
- Dress the charred green beans with the mustard dressing and season to taste.
- Serve with the chopped toasted walnuts.
OSTRICH FILLET METHOD
- Open ostrich fillets, pat dry, and leave to stand for 10 minutes.
- Brush the fillets with olive oil and salt and pepper on both sides.
- Place onto coals with moderate heat and turn occasionally.
- Cook for 7 minutes or until you’re happy with the doneness of the meat.
- Rest for 8 minutes, covered with foil.
TO SERVE
- Dish up the sweet potato mash.
- Arrange the green beans around the mash.
- Top the mash with the grilled ostrich steak.
- Drizzle the sauce around the beans and sprinkle the nuts and the crispy pancetta over.