Fancy something tasty for lunch or a light meal? Why not have a go at this tasty dish - Savoury Roulade - from Maria Salzmann, Galloway Supper Club [salzmanncatering.co.uk; gallowaysupperclub.co.uk] - as featured in the October issue of Dumfries & Galloway Life. ** Photography by David Moses ** The savoury roulade is the perfect treat for a buffet lunch, a picnic, or a light meal. It has a light, airy texture, filled with roasted vegetables, spinach and feta. It goes well with a rocket and herb salad, and spicy chilli chutney. Ingredients: (Serves 4-6) 300 ml milk 4 separated eggs 200g Feta cheese 1 butternut squash 1 large red pepper 4 cups spinach leaves, fresh and young 150g Parmesan cheese 110g butter 40g plain flour Pepper & salt 10ml rapeseed oil Method: 1. Preheat the oven to 200C. Line a 26x36cm shallow-sided baking tray with waxed paper to extend slightly up the sides. 2. Prep vegetables. Peel and cut the butternut squash flesh into 1cm cubes (1cm). Grill the whole pepper until the skin blisters and turns black, allow to cool in a plastic bag (it will sweat), and once cool, peel off the papery skin and remove and discard the stalk and seeds. Cut into strips. Put the butternut squash and the pepper onto a lightly oiled baking tray. Bake in the pre-heated oven for 12-15, or until soft. 3. In a hot pan, heat the rapeseed oil, put the spinach in a pan and flash cook until wilted. Season with salt and pepper while cooking. Put the wilted spinach in a bowl to rest. 4. To make the roux: wipe out the pan, return to heat and melt the butter, add the flour, and cook for three minutes. Remove from the heat, and gradually whisk in the milk. Return to medium heat, and stir until mixture is fairly thick. 5. Mix the egg yokes and 50g Parmesan cheese. Add to the roux, while on a medium heat. Once combined, remove from heat, and transfer to a large bowl. 6. In a separate bowl, whisk the egg whites until they are stiff. Gently fold into the larger bowl with roux mix. Pour into the prepared pan, smoothing it to the edges. 7. Sprinkle 50g of the Parmesan cheese over the roulade and place into oven until just firm in the centre: 12-15 minutes. Remove and cool slightly. 8. Once the roulade has cooled slightly, turn it out onto a separate sheet of wax paper, which has been sprinkled with the remaining Parmesan cheese. Remove the waxed paper that was used to line the pan. 9. Lightly mix the feta , spinach and squash, then spread evenly over the roulade. Arrange the red pepper over the top in widely spaced stripes, and then roll up the roulade from one of the short sides. 10. Put the roulade seam down, so it can’t unroll. Trim the ends, sprinkle the top with freshly grated Parmesan. Allow to rest, and serve at room temperature.
Posted on: Sat, 18 Oct 2014 07:00:01 +0000
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