12ml vegetable oil
1 onion finely chopped (about 100ml)
1 red chilli, chopped
1 garlic clove, finely chopped
300g dried apricots, chopped
125g Demerara sugar
125ml Cider vinegar

Garnish

Watercress or micro leave salad

INSTRUCTIONS:

Line a large terrine dish with the bacon, starting from the middle of the dish, extending it over the edges (this will cover the top).
Place all the minced meats in a bowl with any bacon that is left over, finely chopped.
Put the ostrich liver, garlic, egg, brandy and cream in a blender and blend until smooth.
Mix well into minced meats.
Turn into lined terrine dish, covering with the bacon that is hanging over the edges.
Cover with lid or foil and place terrine in a roasting tin. Add boiling water to come about half way up the outside of the terrine topping up with boiling water as necessary during cooking.
Cook in a medium oven 180°C for about 3 hours. When cool, weigh pâté down overnight. Turn out and remove any excess fat. Serve sliced with Melba toast and chutney. Garnish with micro leaves or watercress and chutney syrup.

For the apricot and chilli chutney:
Heat the oil in a non-reactive frying pan over a medium heat. Add the onion, chilli and garlic and fry for 4-5 minutes, or until softened.
Add the chopped apricots, Demerara sugar and cider vinegar and bring the mixture to the boil. Continue to boil for 12-15 minutes or until the mixture has thickened and is sticky. Set aside to cool.
Sieve the chutney for a minute to gather enough syrup (2ml) for the plating.

Serve with Melba toast, a micro leave salad and chilli chutney.

Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

INSTRUCTIONS:

Pre-heat over to 200 degrees Celcius

Boil enough water to cook the lasagne. Add the salt (10ml), olive oil (20ml) and one sheet of lasagne at a time. Cook for 12-15min until al denté.
Drain.

Chop vegetable into chunky pieces and drizzle with olive oil and spices.
Roast in the oven for 30 minutes until cooked.

Prepare pesto:
Combine the basil in with the pine nuts, pulse a few times in a food processor.
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Prepare white sauce.
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper.

Plate dish with layers of lasagne, white sauce & roasted vegetables and drizzle with basil pesto.