Southland Cheese Roll French Toast

David Neville / Next Big Thing

Makes

16

Preparation

10 mins

Cook

50 mins

Cool

2 hrs

Ingredients

2 tablespoons neutral oil
4 tablespoons salted butter
3 medium white onions, finely sliced
3 cloves garlic, peeled, crushed
2 tablespoons dark sugar
400ml evaporated milk
1 x 32g packet Maggi onion soup mix
400g tasty cheese, grated
16 small white button mushrooms, sliced
16 slices soft white toast bread, crusts removed
80g sliced champagne ham
3 eggs, size 6
1 cup milk
200ml maple syrup

CHEF’S TIP:

Using a sushi mat makes it easier to roll them tightly.

Let’s take French toast on a journey to New Zealand and push the boundaries with sweet and savoury flavours, remixing it with… the Southland cheese roll. Layers of sweet and savoury repeated because, sometimes, too much of a good thing can be wonderful.

View the recipe collection here

Instructions

1.Heat a large frying pan over a medium heat.
2.Add one tablespoon each of oil and butter, wait for the butter to foam, then add the onions, garlic and a teaspoon of salt.
3.Sauté for 7-8 minutes until the water releases, then cook for 5-6 minutes until the water evaporates.
4.Add the sugar and continue to cook, stirring regularly, until the onions caramelise and turn the colour of maple syrup, becoming very tender (about 20 minutes).
5.While the onions are cooking, heat the evaporated milk and soup mix in a medium pot to scalding point.
6.Add the cheese, stirring continuously for 3-4 minutes until melted.
7.Remove from the heat and transfer to a large bowl.
8.In a second pan, heat the remaining oil and one tablespoon of butter over a high heat until the butter foams.
9.Add the mushrooms but avoid shaking the pan to start with.
10.Let them brown for 3-4 minutes, then toss and cook for 2 minutes.
11.Remove from the heat and mix with the cheese mix.
12.Once the onions are caramelised, add them to the cheese and mushroom mix and combine.
13.Cover with plastic wrap and refrigerate for 2 hours.
14.Lay the slices of bread on a work surface, placing a slice of ham on each.
15.Pipe or spoon 3-4 teaspoons of cheese mix along the bottom edge; roll tightly and set seam-side down.
16.Beat the eggs with the milk until smooth.
17.Dip the rolls into the egg mixture.
18.Heat a large frying pan with the remaining butter and pan-fry the rolls in batches for 3-4 minutes on each side until golden.
19.Serve on warmed plates and drizzle with maple syrup.

Food Styling and Photography David Neville

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