05 December
South African
Izak and Wessel's main, inspired by ingredients from South Africa's plateau region.
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
FIRE-ROASTED SWEET POTATO MASH METHOD
CIDER AND CRANBERRY SAUCE METHOD
GREEN BEANS METHOD
OSTRICH FILLET METHOD
TO SERVE