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Herby cheese roulade

This impressive dish can be made up to 12 hours ahead

  • Prep: 20 mins
    Cook: 25 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 297
  • Carbohydrates 10
  • Saturated Fat 12
  • Sugar 0
  • Protein 13
  • Fat 23
  • Fibre 2
  • Salt 0.81

Nutrition per serving

  • Calories 297
  • Carbohydrates 10
  • Saturated Fat 12
  • Sugar 0
  • Protein 13
  • Fat 23
  • Fibre 2
  • Salt 0.81

Ingredients

  • vegetable oil, for greasing
  • 50g butter
  • 3 garlic cloves, crushed
  • 50g plain flour
  • 300ml milk
  • 75g vegetarian parmesan -style cheese, finely grated
  • 4 medium eggs, separated
  • 15g pack flatleaf parsley, chopped
  • 1 tbsp olive oil
  • 25g butter
  • 225g spring greens, shredded
  • 1 garlic clove, crushed

Tip

Make-ahead
This can be made up to 12 hours ahead. Make up to the end of step 2, turn out onto the paper and trim off the crisp edges. Cover with a damp cloth and leave for up to 12 hours. Continue as from Step 3.

To reheat
Fill with the garlicky greens and roll up. Wrap tightly in greaseproof paper, then foil to help hold its shape. Lift onto a baking sheet, then cook for 15 mins at 190C/fan 170C/gas 5. Discard the foil and paper, then serve immediately.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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