Saturday, May 15, 2010

Guest Recipe from Christchurch, New Zealand

Facebook is a great networking tool - and it's given me the opportunity to re-connect with many classmates from England. One of those classmate, Gary Miller, is a Chef living in New Zealand. He has graciously sent me one of his recipes to share on my blog - thanks Gary!!!

Chef Gary Miller's Savory Goats Cheese Bread Pudding

Ingredients:
  • 1 1/2 Baguettes cubes into pieces
  • 1/2 red onion, minced
  • 1 T Thyme, fresh and chopped
  • 1 1/2 C. Goats Cheese
  • 6 eggs
  • 1 1/4 C. milk
  • 1 C heavy cream
  • salt and pepper to taste
Directions: Preheat your oven to 395 degrees.  In a bowl, combine the eggs, milk and cream and whisk together. In a separate large bowl, combine your bread cubes, onion, thyme, goats cheese together. Add the egg mixture and using your hands, mix together until all the liquid is absorbed (it should resemble sloppy paste). Salt and pepper to taste.  Scoop into suitable containers that have been sprayed with cooking spray for baking. Gary uses mini loaf tins and I used a Yorkshire Pudding cup style tin. Bake for 12 minutes or until a skewer comes clean when inserted into loaf. Allow to cool slightly before removing.



Gary states that this goes really well with Duck Breast or any red game meat.   His image below is currently on his menu... Seared Canterbury Duck Breast served with warm Goats Cheese Pudding, Petite Citrus Salad, Pinot Noir reduction and Citrus butter sauce.


Gary Miller has worked as a chef in Five Star and Michelin Star restaurants and hotels in London and held the post of Executive Chef of New Zealand's Christchurch Casino from its opening in 1994 through early 2008. He is currently the Vice President of The New Zealand Chefs Association, www.nzchefs.org.nz  The Business Manager for the New Zealand Culinary Team who over the last nine years has won many awards and accolades to international worked ranking culinary competitions.



Gary is also Consultant Chef for Silver Fern Farms, New Zealand's premiere meat processing and export company. Gary can be seen demonstrating how to cook New Zealand's finest lamb at this link: http://www.silverfernfarms.co.nz/Our-Products/For-you-at-home/Cook-with-us.asp

Gary says "food is all about enjoyment, enjoyment of the meal, enjoyment of sharing with family and friends and the enjoyment of knowing that your work brings pleasure to others."

He currently works at Octagon Live Restaurant in Christchurch, New Zealand where music, entertainment and food are brought together to create a complete dining and entertainment package. www.octagonlive.co.nz

19 comments:

Mary said...

Stacey, I found your blog by chance and had planned only to pop in and say hello. I was, instead, lured by your prior posts and ended up staying far longer than I planned. I really like your blog and will be back as often as is possible. I hope you are having a wonderful day. Blessings...Mary

Gabriel said...

Thanks to your friend Gary. I really love cooking and definitely try this one. You have an impressive blogs. I love it here. Keep it up!

Kara said...

I really like your blog and will be back as often as is possible. I hope you are having a wonderful day, thanx for the post.

Samantha said...

I really love cooking and definitely try this one. You have an impressive blogs. I love it here. thanx for sharing the recipe with us.

Michelle said...

Yeah! thats why we love facebook. ;). I really like your posts. thanks for the share.

Kristen said...

Great way to use up old bread. I'm not a fan of goat cheese so I used shredded Monterey Jack instead and it came out just great.

Victoria said...

Well, I really like your blog and will be back as often as is possible. I hope you are having a wonderful day. keep it up.

Lynn said...

I found good idea on how to recycle food on your blog. Thank you for posting :)

Diane said...

I really love cooking and definitely try this one. You have an impressive blogs. I love it here. thanx for the share.

Jane said...

I really love cooking and definitely try this one. You have an impressive blogs. thanx for sharing with us.

Katie said...

I found it really interesting, I like what you have posted here,Looks so yummy and I'm going to try this one when I'm home. :)

Jillian said...

Great recipe i wanna try them and taste it, it attract me i love cheese and experiment other kind of recipe thanks for sharing with me.

Jean said...

Made as directed with maytag blue cheese, needed a little larger pan though! Fabulous flavor and a HUGE hit at our Christmas dinner with Prime Rib.

Christy said...

This is fabulous. Made for the superbowl and everyone raved. Beware, it's not low on calories but the flavor and texture are scrumptious. Very easy to make. This was my first bread pudding and turned out beautifully.

Jennifer said...

We love this dish with some spicy ribs. The blue cheese really helps cool your mouth.

Becky said...

I really like your blog and will be back as often as is possible, anyway thanx for sharing.

sadie said...

I really like your blog and will be back as often as is possible.

Allison Clark said...

Cool. Great way to use up old bread. I'm not a fan of goat cheese so I used shredded Monterey Jack instead and it came out just great.

Allison Clark said...

Cool. Great way to use up old bread. I'm not a fan of goat cheese so I used shredded Monterey Jack instead and it came out just great.