Food & Home Entertaining

SAVOURY CROQUE-MONSIEUR
BREAD-AND-BUTTER PUDDING
WITH A CHEDDAR SAUCE
stirring, until crisp and golden,
10 minutes. Allow to cool.
Place the remaining salsa
5 ingredients in a food processor
and purée until ine. Season to taste
and stir in the toasted breadcrumbs
just before serving.
Serve the grilled chops topped
with the salsa.
6
COOK’S TIPS
You can make the breadcrumbs for
the salsa ahead of time – these can be
stored in an airtight container for up to
3 days. Avoid making the salsa too far
in advance, as the herbs will lose their
vibrant green colour after a while. Stir
in the toasted breadcrumbs at the last
minute – you want them to retain their
crunch in the salsa!
Savoury croque-monsieur
bread-and-butter pudding
with a Cheddar sauce
A fun savoury take on this much-loved
winter dessert!
Serves 4 EASY 1 hr 30 mins
THE FLAVOUR COMBINATIONS
BREAD-AND-BUTTER PUDDING
cooking spray, to grease
55g butter, softened
8 (about 200g) slices of bread
60ml (¼ cup) Dijon mustard
120g sliced ham
110g Cheddar, grated
6 large eggs
250ml (1 cup) milk
125g Greek yoghurt
25g Gruyère, finely grated
salt and freshly ground black
pepper, to taste
CHEDDAR SAUCE
15g butter
½ (about 110g) large onion, peeled
and chopped
15ml (1 tbsp) garlic, finely chopped
15ml (1 tbsp) cornflour
150ml (1 cup) fresh cream
125ml (½ cup) milk
5ml (1 tsp) Dijon mustard
110g Cheddar, grated
handful microherbs, to garnish
snipped chives, to garnish
HOW TO DO IT
For the pudding, preheat the oven
1 to 200°C. Grease a 19cm x 9cm
loaf tin generously with cooking spray.
Spread the 55g butter onto each
2 slice of the bread. Spread the
60ml (¼ cup) mustard over the butter.
Pile the ham onto 4 of the slices and
top with the 110g Cheddar. Close
each sandwich off with the prepared
slices that already have butter and
mustard on so that you are left with
4 closed sandwiches. Cut each
sandwich in half and arrange, standing
up in the tin, in such a way that they
overlap and ill out the entire tin.
Combine the eggs, 250ml (1 cup)
3 milk, the yoghurt and Gruyère.
Season to taste and whisk until
smooth. Pour this into the tin so
it ills in the gaps between the
bread. Bake in the oven until irm,
50 minutes – 1 hour. Allow to cool in
the tin, at least 10 minutes, before
turning out. It can be served hot or
at room temperature.
For the sauce, melt the 15g butter
4 in a hot saucepan over medium
heat. Add the onion and garlic and
gently sauté, 5 minutes. Whisk in the
cornlour until combined. Pour in the
cream, 125ml (½ cup) milk, 5ml (1 tsp)
mustard and 110g Cheddar. Cook for
5 minutes. Allow to cool slightly before
puréeing until smooth. Season to taste.
Serve the bread-and-butter
5 pudding in slices, garnished with
microherbs. Serve the sauce on the
side, garnished with snipped chives.
COOK’S TIP
This bread-and-butter pudding is
also delicious when served cold
the next day as a lunch-box treat.
foodandhome.co.za JUNE 2016 107