I like thinking outside of the square when I am trying to create a weekly meal plan for my family. I am often forced to think a little harder when it comes to my ‘meatless’ component of the plan – this week I thought it was a hit, however, my husband did not.
When I say ‘pudding’ i am talking in the savoury sense – a savoury bread and butter pudding. But instead of spreading my sour dough with butter and jam, I went down the goat’s chevre, caramelised red onion and walnuts path.
I loved the combination of goats cheese and caramelised red onion – it was super flavoursome and paired beautifully with a quick salad of rocket, roasted baby beets and lemon juice. The freshness of the salad was just what was needed to cut through the richness of the pudding.
CHEESE AND ONION PUDDING
200 grams of Chèvre
400 grams of caramalised red onions
1 loaf of sour dough bread
6 eggs
1 litre of cream
200 grams of parmasan cheese
200 grams of walnuts (crushed)
1 small bunch of rosemary
sea salt and cracked black pepper
Spread the bread with chèvre then caramalised onions, alternating until you have layered a baking dish with your loaf of sour dough.
Beat the eggs and cream together in medium bowl, add the parmasan cheese and season with salt and pepper. Pour the egg mixture over the bread and allow 10 minutes for the mixture to soak in.
Sprinkle the walnuts and rosemary over the top of the pudding before placing in a preheated 180 oven for 30 minutes. Serve with a fresh salad.
