Spinach Roulade with Chunky Tomato Sauce
6-7 ozs (170-200g) cooked spinach, chopped
1 oz (30g/3 stick) butter
4 ozs (110g) onion, finely chopped
1 oz (30g) flour
3 pint(150ml) milk
4 ozs (110g) sliced mushrooms
1 tablespoon chopped parsley
4 eggs, separated
6 ozs (170g) cottage cheese, drained
1 tablespoon grated Gruyere or Cheddar Cheese
1 tablespoon grated Parmesan Cheese
salt and freshly ground pepper and nutmeg
For Tomato Sauce
3 large cloves garlic, chopped
1 large onion chopped
4 ozs (110g) streaky bacon, cut into 3 inch (5mm) dice (optional)
1 tablespoon, butter and 1 tablespoon olive oil
1 large carrot, cut into 3 inch (5mm) dice
2 lbs (900g) very ripe tomatoes, skinned and chopped or 2 tins tomatoes
3 pint (150ml) dry white wine or red wine
salt, pepper and sugar
1 tsp. oregano and chopped fresh basil
Swiss roll tin 13 x 9 inch (33 x 23cm)
To Make the Filling:
Melt the butter in a heavy pan, add the chopped onions and sweat over a
gentle heat until soft but not colored 8-10 minutes approx. Stir in the
flour, cook for a few minutes, stir in the milk to make a thick sauce.
Put 1 tablespoon of this sauce into a bowl and keep aside. Season well
with salt, freshly ground pepper and freshly grated nutmeg. Saute the
sliced mushrooms in a little butter in a hot pan, season with salt and
freshly ground pepper. Add to the thick sauce with 1 tablespoon chopped
parsley keep aside to fill the roulade.
To Make the Roulade:
Blend the spinach with the one tablespoon of the mushroom mixture and
the egg yolks. Season and fold in all the cheeses gradually. Whisk the
egg whites until they are really stiff, stir a few spoonfuls into the
mixture and fold in the rest. Spread the mixture over a foil lined Swiss
roll tin. Bake for approx 15 minutes in a preheated moderate oven
180C/350F, and then remove from the oven. While it is still warm, put a
sheet of greaseproof paper over the roulade and invert it onto the
table. Leave to cool for 5 minutes and remove the tin and foil.
Reheat the filling and spread it over the roulade leaving the edge free.
Ease it gently into a roll, using the paper to roll it. Holding a hot
serving plate close to the roll hold your breath and give the roulade a
flip so that it lands on the dish with its join face downwards if
possible.
To make the Sauce:
Heat the butter and olive oil in a saucepan, add the bacon dice and cook
until just beginning to crisp. Add the onion and crushed garlic and cook
for 3 or 4 minutes then add the carrot, tomatoes and wine, breaking the
mixture down with a wooden spoon, raise the heat and cook very fast,
uncovered for 15 minutes. After 10 minutes add the seasonings and
oregano. Add the chopped basil just before serving and pour the sauce
around the roulade. Serves 4 |