Ostrich with fire roasted sweet potato

Ingredients

• 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
• 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
• 125 ml walnuts, toasted and chopped
• 300 g green beans
• 1 lemon, juiced
• 1 garlic clove, peeled and finely diced
• 7.5 ml white wine vinegar
• 30 ml olive oil
• salt to taste
• 4 ostrich fillets
• 45 - 60 ml olive oil
• 15 ml salt
• 10 ml black pepper
• 6 slices pancetta, crisped on the grill and chopped