Herby Cheese Roulade Recipes

SAVOURY CHEESE ROULADE

Steps:

• Preheat the oven to 190C/375F degrees
• Grease and line a long baking tin with parchment paper.
• Beat the egg whites until stiff peaks form.
• In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
• Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
• Add the almond milk, parsley and chives and blend into almost a dough.
• Fold in the egg whites and gently mix until combined.
• Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
• Whilst this is cooking, prepare the filling.
• Heat the olive oil in a frying pan.
• Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
• Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
• Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
• Remove the parchment paper from the top of the roulade.
• Spread the spinach filling evenly over the roulade.
• Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
• Slice, eat and enjoy!

GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
• In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
• Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
• Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
• Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
• Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
• Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
• Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
• Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

HERBY CHEESE ROULADE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
• For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
• Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
• Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

CARROT ROULADES WITH RADISH AND HERB GOAT CHEESE

Steps:

• Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 teaspoon salt. Season with pepper. Cover, and refrigerate for 30 minutes.
• Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8 inches long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.
• Roll each carrot ribbon, tapering 1 end, to 1/2 inch in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.
• Transfer chilled radish mixture to a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1/2 teaspoon radish mixture into center of each carrot roll. Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.

ITALIAN HERB & CHEESE-STUFFED BEEF ROULADE

Steps:

• Preheat medium nonstick skillet over medium heat until hot; add garlic and shallot. Cook 2 to 3 minutes until translucent. Combine garlic mixture with parsley, basil, oil and sage in food processor bowl; pulse on and off to form roughly chopped paste.
• Place beef Flank Steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2 inch thickness and rectangle approximately 10 by 12 inches. Place steak on cutting board so grain is running side to side. Spread garlic mixture on steak. Arrange salami evenly on garlic mixture. Top salami with provolone, leaving 1-inch border at the far edge. Starting from side closest to you, roll steak tightly to form a log. Wrap tightly with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350°F. Remove roulade from plastic; place on aluminum foil-lined broiler pan coated with cooking spray. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Roast in 350°F oven 1 hour to 70 minutes or until instant read thermometer inserted horizontally into center registers 155°F, turning once. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 minutes before slicing. (Temperature will continue to rise about 10°F to reach 165°F.) Remove string before carving into 6 slices. Season with salt and pepper, as desired.