Ostrich Steak Sandwiches with Avocado Cream

Halve the rolls and warm slightly.

For the avocado cream: Halve the avocados, remove the pits, scoop out the flesh with a spoon into a bowl. Add the basil and mash with a fork. Stir in the lemon juice and mascarpone. Thinly slice the scallions and fold into the avocado cream along with the cumin, season with salt and pepper.

Slice the tomatoes. Season the ostrich with salt and pepper. Heat the butter in a skillet and saute the ostrich 3-4 minutes per side.

Remove from the pan and keep warm. Drain the corn, add to the pan and saute a few minutes. Pour in the broth, season with salt, pepper and a few drops of Tabasco. Heat briefly and strain through a sieve.