February 22, 2011 in Uncategorized
Yes. You read right, easy! So many people are freaked at the idea of attempting the “dreaded roulade”, however I urge you to give it a go – it is so rewarding you will not believe! I craved this for dinner recently and managed to whip it up in +- 45 minutes – not too shabby! Savoury roulades are perfect for a brunch spread, finger food for catering or as sumptuous starters. There are so many options for fillings: creamy spinach and feta, proscuitto and creamy mushroom, wild mushroom, smoked salmon creamed cheese and watercress(one of my faves)… the list goes on.
I had bacon in the freezer as well as mushrooms and smooth cottage cheese in the fridge, so a bacon and mushroom roulade was a given. I can guarentee that once you make this, you will be hooked! The texture is sublime – it just melts in your mouth.
You will need:
Makes 12- 15 slices
50 g/ 50 ml butter
125 ml (1/2 cup) cake flour
500 ml ( 2 cups) milk
salt and pepper to taste
4 eggs, carefully separated
250 g back bacon, diced
15 ml butter
1 clove garlic, crushed
a sprig of rosemary, chopped
250 g button mushrooms, sliced
1 tub smooth cottage cheese or creamed cheese
milled black pepper to taste
Preheat the oven to 160 degrees celcius.
Line a swiss roll baking tin (basically a shallow +- 30 X 20 cm baking tray) with non stick baking paper and grease any surface that may stick out.
In a saucepan, melt the butter and add the flour to it, whisking to break up large lumps. Cook the flour mixture for a minute.
Add the milk and whisk vigorously over high heat until the sauce thickens. When it starts to bubble, remove from the heat. Season the sauce and allow cool slightly(about 5 minutes).
While the sauce is cooling, whisk the egg whites to soft peak stage. Whisk the yolks into the sauce, followed by carefully folding in the egg whites.
Carefully pour onto the prepared tray spreading the mixture out evenly.
Bake for 40 minutes.
While this is baking, get on with the filling…
In a large frying pan, fry the bacon until slightly crispy then remove from the pan and set aside.
In the same pan, add some butter if needed and as well as the garlic and rosemary. Saute the mushrooms in this pan, until soft and browned.
Return the bacon to the pan and combine.
Remove from the heat. Allow to cool for 15 minutes.
Stir the cream cheese into the mushroom mixure until well combined. Season with lots of black pepper.
Get a dish towel ready ( or wax paper or foil) and place it on your work surface. Invert the baked roulade onto the towel, then gently peel the grease proof paper off.
Allow to cool down for 5 minutes before spreading the bacon and mushroom mixure all over the sheet of baked roulade – leaving a border.
Take the piece of towel closest to you, use both hands and firmly use the towel to roll the roulade tightly – like a swiss roll.
It’s best when left to stand or refrigerate for 30 minutes before cutting.
Serve on a bed of dressed rocket or watercress.
This can be made a day in advance if you want to plan ahead(just make sure your filling cools down before rolling it up and refrigerating it).
If you are doing the salmon version, don’t mix it with the cream cheese, rather lay slices of salmon on the roulade sheet, spread with cream cheese, top with some watercress and roll! Do the same process if you want a proscuitto, creamy mushroom and rocket roulade.
I was a super duper sponge at the Food Bloggers Indaba 2011 on Sunday, absorbing everything from the views at Monkey Valley to every valuable word or tip from the speakers and fellow bloggers.
So many fantastic bloggers and iconic foodies including my idol, Abigail Donnelly, attended and it was such a honor to meet and chat with some of you, you have all inspired me so much. I don’t want to mention names because I’m afraid I’ll exclude someone – but you know who you are!
Colleen is such an amazing women for pulling this Indaba together, we are all so grateful for her passion and hard work. I must just mention the monster goodie bags we received, omg! Sponsors were Yuppie chef, Wusthof knives, Le creuset, Verlaque, Primitiv vodka, Lindt, Griottines, Madecasse chocolate, SAB, Simonsig, Eat in, Eat out, Taste, Fresh living – and more.
Also thank you to Nina and Sam for your inspiring photography and styling workshop on the balcony overlooking long beach! A breath of fresh air it was! Jane-Anne’s talk and workshop on food writing was excellent, a witty and wise woman, I just lapped up every word she had to say! Meeting all these inspirational people made me certain that one day my dream will be realised too! I can’t thank you all enough!
All of this was in our Goodie bags!