Luck be a veggie tonight.Who are the lucky vegetarians who are going to have this for their Christmas dinner?A roulade is like a souffle that has been run over, flattened by a steam roller, and then rolled up again around a filling, swiss roll style.It can be served hot with a sauce,more often than not tomato, or as in my recipe served cold. By choosing the right combination for your filling lady luck will be on your side and you will have a winner.If your three items are are well contrasted in texture and flavour,the final result will not only look but taste superb.This is what cooking is all about,a small change to what is expected,in this case my choice of cheese and transposing the tomatoes out of the would be sauce and into the filling,can alter a dish to great effect and give you a stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike.
Spinach Roulade with mascarpone
fresh goats cheese and sundried tomatoes
To get the maximum from this recipe make it a day ahead and freeze it.
It not only makes it easier to slice but if you put it on the table at its last stage of de-frosting it will give a festive tone to your table
2 x 200g bags ready-washed spinach
5 large eggs , separated
200g pot mascarpone
3 tbsp self-raising flour
150g wheel of fresh goats cheese or curd cheese
finely grated vegetarian parmesan -style cheese
10-12 sundried tomatoes, finely chopped
I fresh flavoursome tomato,seeded and diced
Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking parchment. Cook the spinach according to pack instructions.When cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp mascarpone, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. Meanwhile, beat the rest of the mascarpone with the goats cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomatoes. Roll up from the shortest end using the paper to guide you. Put in the freezer overnight and defrost for one and a half to two hours before serving.