Vegetable Roulade Recipe
Ingredients
| 65 g/2 1/2 oz butter | ||
| 25 g/1 oz flour | ||
| 150 ml/ 1/4 pint milk | ||
| 50 g/2 oz Cheddar cheese, grated | ||
| 5 standard eggs, separated | ||
| Seasoning | ||
| 25 g/1 oz Parmesan cheese | ||
| Olive oil | 4 Tablespoon (For the filling:) | |
| 3 Spanish onions, sliced | ||
| Garlic | 2 Clove (5gm), crushed (For the filling:) | |
| Tomatoes | 1 Can (10oz) (For the filling:) | |
| Dried thyme | 1 Teaspoon (For the filling:) | |
| Sugar | 1 Teaspoon (For the filling:) | |
| Seasoning | ||
| 25 g/1 oz stuffed green olives, sliced | ||
Directions
1. First make the roulade. Using a 23-cm x 33-cm/9-inch x 13-inch Swiss roll tin, cut greaseproof paper 4 cm/ 1 1/2 inches larger all round. Snip corners diagonally. Place on the greased tin and smooth paper flat. The corners will fold neatly into place. Oil the paper well.
2. Melt the butter in a pan, add the flour and cook for 1 minute.
3. Stir in the milk gradually and cook until thickened.
4. Add the Cheddar cheese. Remove pan from the heat, cool slightly.
5. Beat in the egg yolks, one or two at a time. Add the seasoning.
6. Whisk the egg whites until very stiff, then carefully fold into the cheese mixture.
7. Pour into the lined tin and spread evenly. Bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 15 minutes on the upper shelf.
8. Sprinkle another sheet of paper with the Parmesan ready for the cooked roulade.
9. Meanwhile, make the filling. Place the oil in a frying pan, add the onions and garlic and fry until soft but not coloured.
10. Add the tomatoes, thyme, sugar, seasoning and olives.
11. Cook briskly without a lid, stirring from time to time, until the mixture is thick and pulpy.
12. Turn the cooked roulade onto the paper, remove the greaseproof paper and trim the edges.
13. Spread with 3/4 of the filling and lift the paper to roll the roulade.
14. Put on the serving dish and pour the remaining filling over the top. Serve immediately.
2. Melt the butter in a pan, add the flour and cook for 1 minute.
3. Stir in the milk gradually and cook until thickened.
4. Add the Cheddar cheese. Remove pan from the heat, cool slightly.
5. Beat in the egg yolks, one or two at a time. Add the seasoning.
6. Whisk the egg whites until very stiff, then carefully fold into the cheese mixture.
7. Pour into the lined tin and spread evenly. Bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 15 minutes on the upper shelf.
8. Sprinkle another sheet of paper with the Parmesan ready for the cooked roulade.
9. Meanwhile, make the filling. Place the oil in a frying pan, add the onions and garlic and fry until soft but not coloured.
10. Add the tomatoes, thyme, sugar, seasoning and olives.
11. Cook briskly without a lid, stirring from time to time, until the mixture is thick and pulpy.
12. Turn the cooked roulade onto the paper, remove the greaseproof paper and trim the edges.
13. Spread with 3/4 of the filling and lift the paper to roll the roulade.
14. Put on the serving dish and pour the remaining filling over the top. Serve immediately.
Chef
