Savory Roulade Recipes

SAVOURY CHEESE ROULADE

Steps:

• Preheat the oven to 190C/375F degrees
• Grease and line a long baking tin with parchment paper.
• Beat the egg whites until stiff peaks form.
• In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
• Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
• Add the almond milk, parsley and chives and blend into almost a dough.
• Fold in the egg whites and gently mix until combined.
• Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
• Whilst this is cooking, prepare the filling.
• Heat the olive oil in a frying pan.
• Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
• Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
• Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
• Remove the parchment paper from the top of the roulade.
• Spread the spinach filling evenly over the roulade.
• Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
• Slice, eat and enjoy!

SAVORY ROULADE

Steps:

• Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
• Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
• Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with 1/4 cup bread crumbs. Spread roulade base evenly in prepared baking pan.
• Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with 1/4 cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
• Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
• Refrigerate, if desired. To serve return to room temperature.

HERBY CHEESE ROULADE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
• For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
• Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
• Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.