Watercress Roulade
Watercress with its pungent peppery flavour and brilliant colour is a robust partner for goats cheese. This is a refreshing dish to serve on long hot summer days.
Serves: 4
Dietary: Wheat free
Ingredients:
Roulade
85g watercress
2 garlic cloves, chopped
2 tbsps crème fraîche
4 eggs, separated
Filling
250g ricotta
100g goats cheese, cubed
1 red pepper, grilled, skinned and chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
sea salt and freshly ground black pepper
a few sprigs of watercress for decoration
Method:
Preheat the oven to Gas6/200C.
Line a Swiss roll tin (size 38cmx25cm) with baking parchment.
To make the roulade, in a blender or food processor, wiz the watercress and garlic to a rough puree and then decant into a mixing bowl with the crème fraîche and egg yolks, whisk and season well.
Whisk the egg whites to soft peaks and fold the egg whites into the watercress mix.
Spread the roulade mix onto the prepared Swiss roll tin and bake for 10minutes until golden and firm. Remove from the oven and leave to cool.
To make the filling. Mix the ricotta, goats cheese, red pepper, and herbs together and season well.
When the roulade is cold, invert onto a clean tea towel or onto fresh baking parchment. Peel away the old baking parchment from the roulade.
With the short side facing you, spread the goats cheese filling from the edge facing you over the roulade leaving a 2 cm gap on the other 3 edges. Gently roll up and place on a serving dish with the seam side down.
Serve cold with green salad leaves and a tomato vinaigrette or wrap up in cling film or silver foil and take on a picnic.