Savoury Roulade Mary Berry Recipes

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.

MARY BERRY'S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)

Steps:

• Preheat the oven to 180C (160C fan, 350F).
• Melt the chocolate in a heatproof bowl using 30-second blasts in the microwave until just melted. Set aside to cool to room temp.
• Separate the eggs into two bowls, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• In the second bowl, add the sugar to the egg yolks and whisk using the electric mixer (no need to wash ion high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out.
• Pour the chocolate into the yolk mixture and fold in to blend
• Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen.
• Fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in
• Sift the cocoa powder over the mixture and fold it in
• Grease and line the base and sides of a 23cm x 33cm nonstick swiss roll with nonstick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin.
• Pour the mixture into the tin and move it around so the mixture finds its own level
• Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools
• Lay a large piece of nonstick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper
• Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides
• Using a sharp knife, make a shallow cut along one of the short edges
• Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath
• Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices. Serve in slices and enjoy!

SAVORY ROULADE

Steps:

• Stir egg yolks into bechamel, one at a time to incorporate. Season with salt, pepper and nutmeg.
• Beat whites with pinch of salt and cream of tartar to soft peak stage. Fold carefully into bechamel base, until egg white is completely incorporated.
• Grease a 10-by-15-inch jellyroll pan; line with wax paper and grease the paper. Sprinkle with 1/4 cup bread crumbs. Spread roulade base evenly in prepared baking pan.
• Bake at 425 degrees for 12 to 15 minutes or until lightly browned and puffed. Cool slightly, then spread with 1/4 cup bread crumbs and invert onto the back of another baking pan. Remove wax paper and allow to cool while preparing the filling.
• Mix shallots with watercress. Mix in fish, lemon juice and mayonnaise. Spread over roulade within one inch of the border. Roll roulade in the jellyroll fashion. Lift with spatula onto serving platter.
• Refrigerate, if desired. To serve return to room temperature.