Tomato and courgette roulade

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 22
Servings 1
Minutes 20


Serving Change


1. Make a 25 x 18cm mould using baking paper, with sides approximately 3cm high. Press the folds down and secure the corners with paper clips or pins. Spray the mould with non-stick spray and place on a baking sheet.
2. Filling: Heat the butter in a saucepan and saut&egrve; the onion until soft. Add the courgettes and mustard, and cook for one minute. Mix the cornflour and milk, then stir into the courgette mixture until it thickens. Remove from the heat and set aside.
3. Roulade: Stir the egg yolks, tomato paste and Parmesan cheese into the white sauce until smooth. Beat the egg whites until soft peaks form and fold into the white-sauce mixture.
4. Pour the mixture into the prepared paper mould and bake in a preheated oven for 12 to 15 minutes, or until puffed and golden brown. Turn out onto a wire rack covered with a clean dishcloth. Carefully remove the paper and spread the filling evenly over the roulade. Holding the dishcloth with both hands, gently roll up the roulade.
5. Yellow-pepper sauce: Heat the stock in a small saucepan. Add the yellow peppers and thyme and simmer for 15 minutes. Transfer to a food processor and blend for one minute.
Pass the purèe through a sieve and whisk in the butter while the purèe is still warm. Add the mint, chives and lemon zest, and season to taste.
6. Toss the salad leaves and the herbs together in a bowl. Drizzle with vinaigrette and toss to coat. Serve with the sliced roulade, and drizzled with the yellow-pepper sauce.


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.