Spinach Roulade – tutorial

This is a stunning and beautiful vegetarian dish. I first learned how to make it when the very thought of spinach made me retch but I could not tell my lovely teacher, Nan Barrett, that. So obligingly I had a go and was an instant convert.

Nan’s recipe from the early 80’s uses cream cheese and, because we were in Kenya, 1/4 cup smoked Malindi sailfish paté. Sadly, we can’t get that in Devizes and smoked salmon or mackerel paté will do fine. For today I am using Boursin with garlic and herbs and sun-dried tomatoes and I’m having a go at a photographic tutorial as I’ve had a few enquiries. I’d love to do a Joe Wick’s style video but don’t have enough hands so hopefully this will work.

Ingredients

  • 2 cups cooked, drained and finely chopped spinach.
  • 1 tablespoon butter
  • 1/2 teaspoon fresh grated nutmeg.
  • 1/4 cup grated Parmesan cheese, grated.
  • 5 eggs, separated.
  • 1 cup cream cheese
  • 1 Tbs chopped chives
  • 10 – 12 chopped sun-dried tomatoes
  • salt and pepper

Preheat the oven to Gas mark 4, 180 °c, 350° F.

Line a 12″ Swiss roll tin with grease-proof paper.

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First steam, drain and chop the spinach. Be sure to drain all the liquid out of it.

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Heat the spinach in a pan with the butter, salt, pepper, nutmeg and 2/3 of the cheese. don’t be afraid to season it well.

Separate the eggs and whites and beat them stiffly. The whites should be stiff, not dry. Make sure that the bowl you put the whites in is squeaky clean and dry and that the same applies to the whisk.

Beat the spinach into the yolks. Fold in the whites. It starts to look a but odd. Trust me! It will work out well.

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Pour into a tin and bake for 20 minutes or until firm. Cool for about 2 hours, carefully turn it upside down and remove the paper. Put it onto a clean piece of grease-proof paper sprinkled with a little cheese.

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Spread with cream cheese mixed with chopped chives and sun-dried tomatoes.

Sprinkle with the remaining cheese.

Roll carefully, but firmly (you are making a spinach Swiss roll) and cut into slices. Great served with a side salad.

Please let me know if you try this or any other of my recipes. I am really loving my blog and would like feedback. Thank you, Suzie

 

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