Pan Roasted Ostrich Fillet with Spiced Apple Chutney, Carrot Flan and Purslane Salad

Ingredients

• 4 - 8 ounces ostrich fillets
• 1 tablespoon good quality olive oil
• 1 tablespoon sea salt
• 1 teaspoon cracked black pepper
• 2 cups purslane, fresh picked
• 1 lemon, for juicing
• 2 tablespoons sherry vinegar
• 1 tablespoon creamy honey
• 4 apples, cored and peeled
• 2 cups apple cider vinega
• 2 cups brown sugar, lightly packed
• 1 cup finely diced onions
• 1 cup dried cranberries or raisins or a combination
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon mustard seed
• 2 teaspoons mild curry powder
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
• 1 1/4 pounds carrots, cut into 1-inch lengths
• 5 large garlic cloves, halved
• 3/4 cup heavy cream
• 1/2 cup milk
• 4 large eggs, beaten
• Salt
• freshly ground pepper
• 1/3 cup coarse fresh bread crumbs
• 1 tablespoon unsalted butter, melted
• 1 teaspoon chopped thyme