Recipe - Ostrich Sausage

1 225 g; (8oz) ostrich steaks
4 tablespoon Pink peppercorns; roughly
crushed
4 tablespoon Olive oil
450 g Sweet potatoes; (1lb)
2 Heads chicory; halved
lengthways
1 Red pepper; seeded and cut
into
; thin strips
50 g Butter; (2oz)
1 tablespoon Worcestershire sauce
125 ml Red wine; (4fl oz)
Salt and freshly ground
black pepper
200 ml Single cream; (7fl oz)

Preheat the oven to 200øC/400øF/gas mark 6 and preheat the grill to high

Press the crushed peppercorns all over the steaks. Heat 2 tbsp of the oil
in a large frying pan, add the steaks and cook for 5 minutes on each side
until golden brown.

Meanwhile prepare the vegetables. Place the sweet potatoes in a pan of
water and bring to the boil, reduce the heat and simmer for 10 minutes. At
the same time cook the chicory in a seperate pan of boiling water for 810
minutes and then drain.

Drain and slice the sweet potatoes. Heat 1 tbsp of the olive oil in an
ovenproof frying pan, add the sweet potatoes and red pepper and saut‚ for 3
minutes. Transfer the pan to the oven and roast for 58 minutes until
tender and golden brown.

Remove the steaks from the pan. Wipe the pan clean, then melt the butter in
it and return the steaks. Add the brandy and ignite to flamb‚. Once the
flames die down, stir in the cream, worcestershire sauce and wine. Simmer
for 5 minutes until the sauce thickens.

To assemble, place 2 chicory halves in the centre of each warmed serving
plate. Place a steak on each and the sauce over the top. Serve with the
roasted sweet potatoes and peppers.

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