This ideal tasty vegetarian dish is so simple, a fantastic way of using up all sorts in the line of vegetables from your fridge or vegetable larder, once your mastered the technique of preparing and rolling the roulade you can add any flavours of your choice basically from semidried tomatoes to left over roast chicken for our carnivore friends simple add what
you like to the filling, the roulade can be made from the night before and ready to go in the fridge , serve cold or wrap in greaseproof paper and foil and bake in the oven when rolled up at 180c for about 15 minutes
I often prepare the same roulade mixture and in a bowl I make a filling of grated Wexford cheddar cheese, ricotta, semidried tomato pesto, rocket leaves and toasted hazelnuts for another taste however you will soon be using this roulade as a delicious ways of using up all sorts
For Herby Cheese Roulade
Vegetable oil for greasing
50 g butter
3 garlic cloves, crushed
50g plain flour
300 ml Wexford creamery milk
75 g parmesan
4 medium eggs, separated
15g parsley, chopped
For the filling:-
.75 pint white sauce / béchamel
220g grated Wexford cheddar
1 head of broccoli, blanched
1 head cauliflower blanched
150g flaked almonds, toasted
Salt and pepper to tasteem
3 spring onions, finely sliced
- Melt the butter in a large pan, add the garlic and fry for 1 min.
- Add the flour, cook for 1 min stirring constantly and then gradually beat in the milk.
- Bring to the boil, stirring constantly, until the sauce is thick and smooth.
- Remove form the heat and stir in half the cheese, season and allow cool slightly.
- Beat in the egg yolks and parsley.
- Whisk the egg whites to stiff, but not dry peaks, and then gently fold into the cheese sauce.
- Pour into greased Swiss roll tin, tipping the tin so that the mixture fills all the corners.
- Bake for 15 mins at 190c or more until risen and golden.
- When cooled turn out onto a sheet of greaseproof paper that has been sprinkled with an additional 100g grated parmesan which will add flavour and act as a coating
- For the filling mix the white sauce, broccoli, cauliflower, almonds, spring onion and cheese together
- Season to taste
- Place the filling on the near side of the overturned roulade and roll up like a Swiss roll
Enjoy!
