Goat Milk

Jun 23 2017

How to Make Goat Cheese Roulade – Popular Gourmet Vegetarian Roulade Recipe

Watercress, ricotta and nutmeg roulade

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection. The recipe is for 6 individual serving.

Ingredients for roulade:

2½ oz butter
3¼ oz plain flour
16fl oz goat milk, warmed
7 free-range eggs, separated
salt and freshly ground black pepper
2 oz parmesan, grated
handful fresh basil, shredded

Ingredients for filling:

1 lb 2oz ricotta
6 oz goat cheese, crumbled
5½ oz sun-blush tomatoes
handful baby spinach

Ingredients for salsa:

1 tbsp olive oil
1 red onion, finely chopped
2 zucchini, finely chopped
1 eggplant, finely chopped
1 garlic clove, chopped
1 tbsp tomato purée
6 fresh tomatoes
3fl oz red wine vinegar
salt and freshly ground black pepper
watercress, to serve

Directions:

1. Preheat oven to 350° F .
2. Line a 18in x 12in Swiss roll tin with greased non-stick baking paper.
3. For the roulade, melt the butter in a saucepan. Add the flour and stir over the heat for 3-4 minutes.
4. Slowly whisk in the warm milk until smooth, then season with salt and freshly ground black pepper. Stir in the egg yolks until well combined.
5. Meanwhile beat the egg whites until stiff peaks form when the whisk is removed, then into the egg yolk mixture.
6. Spread the mixture onto the Swiss roll tin and sprinkle the parmesan on top. Place in the oven and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool slightly before removing from the tin.
7. For the filling, spread the ricotta onto the base, leaving a 1 inch gap around the edges. Arrange the goat cheese, sun-blush tomatoes and spinach over the ricotta mixture.
8. Roll up the roulade firmly, from the longest end, using the greaseproof paper as a guide. Wrap the roulade in aluminium foil and chill in the fridge for at least an hour.
9. Slice the roulade into six pieces and bake in the oven for 10 minutes. Meanwhile preheat the grill to high.
10. For the salsa, heat the oil in a frying pan and fry the finely diced onion, zucchini, eggplant and garlic for 2-3 minutes. Add the tomato pureé and cook for a further 10 minutes.
11. Blend the fresh tomatoes in a food processor until smooth and add this to the rest of the vegetable mixture along with the vinegar.
12. Place the roulade slices under a hot grill until crisp on top. Serve alongside the salsa and some watercress.