Ostrich Fillets Oudtshoorn, Creamy Celery-potato Puree and Green French Beans

Puree:

1. Peel the celeriac and the floury potatoes and cut into large pieces. Bring to the boil in a saucepan covered with salted water and, when the water starts to boil, cook covered for approx. 20 minutes. Add the celery after 10 minutes. Heat 250 ml milk and 2 tablespoons butter. Drain the vegetables and drain well or let them dry a little in the pot. Mash roughly with a potato masher. Stir in milk. Season with salt and freshly grated nutmeg. Garnish with chives.

Green beans with sesame seeds:

1. Boil the beans in 3 liters of salted water (75 grams of salt) for 10 minutes, then drain, briefly in ice water and then set aside in a bowl with cling film. Melt the butter in a saucepan (do not let it get too hot), add the spring onions and simmer for 5 minutes at a low temperature, stirring occasionally. Stir in a little lemon juice and the beans. Season to taste with salt and pepper and steam for another 10 minutes. In the meantime, roast the sesame seeds without fat for 1 minute, stirring constantly, until they start to smell. Take off the stove. Put the beans on the plate, sprinkle with sesame seeds and drizzle some olive oil.

Port wine sauce:

1. First peel the shallots and cut them into small cubes. Heat 1 tbsp olive oil in a saucepan. Gently sear the shallot cubes in it for a few minutes. Sprinkle brown (or white) sugar on top and let caramelize briefly while stirring. Then stir in 1 teaspoon of the Ras el Hanout spice mixture. Deglaze with the red wine and let it boil down a little. Pour in the port wine and the stock from the glass, bring to the boil once. Season gently with salt. Then reduce the port wine sauce without the cover (!) With the heating level turned down until the sauce has boiled down to a good 1/3 of the total amount of sauce, stirring the sauce every now and then. Pull the port wine sauce to one side and puree with a hand blender. Season with salt and freshly ground pepper. Now the reduced red wine sauce has been prepared and can be stored in the refrigerator until the next day, or ready to serve right away. To complete the port wine sauce: bring the wine sauce to the boil again and let it simmer for a few more minutes. Almost at the same time, before the piece of meat is ready to serve, stir a little bit of very cold butter into the hot sauce with the whisk until the sauce appears noticeably thicker, almost velvety thick. It may be that you need more or less butter than stated above. Taste the port wine sauce and season again to suit your personal taste. Then do not let the sauce boil anymore, but either keep it covered and warm, or immediately transfer it to a preheated thermos sauceboat and pour it over the pieces of meat decoratively.