Molten Ebbor Goat's Cheese with Roasted Banana Shallots

 In Jack Sturgess's Bake with Jack Home Baker's Club each month as well as bread recipes and full length classes, he also has each month a 'With Bread Recipe'.  To accompany the Rosemary and raisins rolls, there is a Molten Camembert on Roasted Banana Shallots.

Since we don't eat cow's produce, I decided to try this with an Ebbor goat's cheese from Wookey Farm. 

 

With thyme from the garden and red peppercorns and a sprinkling of the special salted fresh Kampot Pepper, we had a delicious lunch.  I had never eaten a baked cheese, as when we go out it is normally a baked cow's cheese that is on the menu.  Now that I have the technique for baking the cheese, this will most definitely be repeated.  Since I had to open a bottle of wine to help finish off the butter and olive oil in which the shallots were braised, we felt a glass of the Esk Valley Sauvignon Blanc that we had enjoyed and bought at The Grape and The Good's last wine tasting event,  was the perfect match too.

I do remember fondues!