Ostrich with fire roasted sweet potato

05 December

South African

Izak and Wessel's main, inspired by ingredients from South Africa's plateau region.

ostrich with fire roasted sweet potato

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



  • 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.


  • 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.


  • 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.


  • 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.


  • 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.
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