• 1 Cup cous cous
• 1 Cup chicken stock
• 5ml Olive oil
• Mixed peppers
• 50g Red onion
• 50g Baby marrow
• 50g Chic peas
• 4 to 5 Rocket leaves
• 15g Feta

• Soak cous cous in hot chicken stock for 10 min add  olive oil and separate with a fork.
• In a medium sauce pan fry mixed peppers, red onion, baby marrow and chic peas, allow to cool.
• Add peppers mix to cous cous.
• Use rocket leaves  and feta for garnish.

INGREDIENTS ( STEAK )

• 200g Ostrich steak
• 10ml Brandy
• 20g Salted butter
• 4 Sage leaves
• 5ml Seed oil

DIRECTIONS

METHOD:

• In a sauce pan add oil and heat.
• Add the fillet with salt and pepper.
• Sear steak for 2 min each side, add butter and sage leaves.
• Fry for 5 to 10 min and add brandy.
• 2 Potatoes cooked and mashed.
• Add roasted garlic butter and cream until smooth.

For the candied carrots

• 250g Carrots
• 5g Salted butter
• 50g Sugar

Add together in a pot,  cook until soft.

• 100g Wild mushrooms

Fry in hot saucepan with sage leaves and butter until soft, and serve with steak.

Serve sliced steak on a bed of cous cous with mashed potatoes and candied carrots.

Recipe: The Black Swan