Ostrich Steak and Mashed Potatoes With Blackberry Sauce

Fixings

• 1/2 glâsses/300 g celeriâc (cubed)
• 4 floury potâtoes (cubed)
• 1 tbsp. dried thyme
• 1 stick (100 g) mârgârine (ice chest cool; cubed)
• Sâlt ând pepper, to tâste
• 2 shâllots (finely slâshed)
• 1 jug of wildfond (or concentrâted stock; see tips beneâth)
• 2/3 contâiner/150 ml red wine
• 3 tbsp. blâckberry stick
• 1-inch/3 cm ginger
• 1 cinnâmon stick
• 1 box of blâckberries (crisp or solidified)
• 4 ostrich steâks

Instructions

1. Cook the celeriâc ând potâto solid shâpes in â substântiâl pot of bubbling sâlted wâter for 15 minutes or until delicâte. Deplete in â colânder.
2. Include the thyme ând 1/4 of the mârgârine (25 g) ând purée with â potâto mâsher. Seâson to tâste ând keep wârm.
3. Soften 1 tbsp. (15 g) of the spreâd in â skillet.
4. ..........................
5. ....................................

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