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 pieces1/2 red onion, minced1 T Thyme, fresh and chopped1 1/2 C. Goats Cheese6 eggs1 1/4 C. milk1 C heavy creamsalt and pepper to tasteDirections: 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