Chef Gary Miller's Savory Goats Cheese Bread Pudding
- 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
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