Boil the potatoes in lightly salted water until cooked. While they’re cooking set up your smoker and when smoke begins to issue from it place the cream, in a shallow heat-proof dish, on the smoking rack inside, put the lid on the smoker, and smoke over moderate-high heat for 6-8 minutes. Every few minutes give the cream a stir as the smoke settles on the fatty surface and you want to infuse this throughout the rest of the cream. Once it’s ready, turn the heat off and carefully remove the container of smoked cream. Pour it into a pan, add the butter and slowly warm through until the butter has melted.
Drain the cooked potatoes then mash with the warmed cream and season with salt.
Tear the leaves from the fibrous central stalks of the cavolo nero and rinse in a sink of cold water then drain. Sauté the onion and garlic in the olive oil until just beginning to caramelise, stirring often, then add the apple and drained cavolo nero and give it a good stir. Add the apple juice, bring to a boil then put a lid on the pot and cook on a rapid simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
While that’s cooking,
Pat the ostrich steaks dry with kitchen paper, then lightly season and rub with olive oil. Leave to come to room temperature. Heat up a wide frying-pan over a moderate-high heat then place the ostrich steaks in, as many as will fit comfortably in one layer, and cook to medium-rare (although you can cook ostrich meat more it will be quite dry as the meat is lean). You can also grill ostrich on a barbecue which is great.
Spread some of the mash on warmed plates and place the cavolo nero and aubergines on top. Slice the steaks into
Serve with a wedge of lemon on the side.
© 2010 Peter Gordon. All rights reserved.