Savoury Roulade

Savoury Roulade

A pillow made of a soft cloud is the best way to describe a beautifully baked, fluffy savoury roulade. 
Roulades are sweet or savoury, generally filled with soft cheese and served with a delectable delicate sauce. Choose your fillings carefully so that they balance and complement rather than overpower the souffle-like texture of this roulade. 
Here is a sauce with sundried tomatoes in olive oil with a herb of your choice. Diced roasted chicken is added to it for protein, but it tastes just as superb without it. 

I urge everyone to try it out, as it may sound complicated, but it really is the best feeling when you turn this light delight and create your own flavours.

A slice of roulade showing the filling of cheddar and peppadew topped with the chicken sundried tomato sauce

Makes 16 slices

Preheat the oven to 160 C |325 F
Prepare a jelly roll/cookie sheet with parchment paper, buttered and floured




50 g / 2 oz butter
4 tbsp flour
1 1/4 cup of milk

1/8 tsp  freshly scraped nutmeg
pinch of salt
1/2 tsp sugar

5 egg yolks, beaten until just smooth

5 egg whites, beaten until stiff peaks (but not dry)

In a pan, melt the butter and add the flour. Stir for a minute and add the milk. While whisking it constantly, bring it to a rolling boil. 
Remove it from the heat. Add the freshly scraped nutmeg, a pinch of salt and sugar, and stir. Whisk well and add the egg yolks. Mix vigorously to incorporate into the roux. 

Fold in the egg whites, one third at a time, into the roux. 

Bake for 28 minutes. 
Overturn immediately on a kitchen towel. Roll up into a roulade. Keep it aside to cool for 30 minutes before applying the filling.

Filling
Soften 6 oz strong cheddar with 3 oz cream
Add  1/2 cup  finely chopped peppadew peppers.

Slice the roulade and serve it with the sauce.

For the sauce

170 g/ 6 oz butter
3 tbsp flour
3/4 cup milk
3/4 cup cream
3/4 cup chicken stock
3 tbsp sundried tomatoes in olive oil and herbs
1 cup diced roasted chicken
salt to taste

In a pan, melt the butter and add the flour. Mix well and add the milk. Bring it to a boil for a full minute. Lower the heat to a simmer, add the cream and the stock. When it is incorporated and almost to a boil, add the sundried tomatoes in olive oil. Add the diced chicken. Mix well. Taste for salt and add a pinch if needed. 

Tips

Roulades simply means "roll" in French.

Mis en place has never been more important than in this recipe. Ensure your pan is ready, the ingredients are measured and the oven is perfectly heated before embarking on this delicacy. 

It can be prepared and kept unassembled for up to 24 hours. Do not refrigerate the roulade. Reheating it is not recommended. The roulade can be served at room temperature with the sauce that has been rewarmed and spooned over.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo Courtesy Niloufer Mavalvala.

Savoury Roulade

Savoury Roulade

A pillow made of a soft cloud is the best way to describe a beautifully baked, fluffy savoury roulade. 
Roulades are sweet or savoury, generally filled with soft cheese and served with a delectable delicate sauce. Choose your fillings carefully so that they balance and complement rather than overpower the souffle-like texture of this roulade. 
Here is a sauce with sundried tomatoes in olive oil with a herb of your choice. Diced roasted chicken is added to it for protein, but it tastes just as superb without it. 

I urge everyone to try it out, as it may sound complicated, but it really is the best feeling when you turn this light delight and create your own flavours.

 

Makes 16 slices

Preheat the oven to 160 C |325 F
Prepare a jelly roll/cookie sheet with parchment paper, buttered and floured




50 g / 2 oz butter
4 tbsp flour
1 1/4 cup of milk

1/8 tsp  freshly scraped nutmeg
pinch of salt
1/2 tsp sugar

5 egg yolks, beaten until just smooth

5 egg whites, beaten until stiff peaks (but not dry)

In a pan, melt the butter and add the flour. Stir for a minute, then add the milk. While whisking it constantly, bring it to a rolling boil.
Remove it from the heat. Add the freshly scraped nutmeg, a pinch of salt, and sugar, and stir. Whisk well and add the egg yolks. Mix vigorously to incorporate the roux.

Fold in the egg whites, one third at a time, into the roux.

Bake for 28 minutes.
Overturn immediately on a kitchen towel. Roll it up into a roulade. Keep it aside to cool for 30 minutes before applying the filling.

Filling

 

Labneh

Roasted garlic

 

Cucumber

Tomatoes

Avocado

Green chillies

Red onions

Mint

Coriander

Vinegar

Salt

To prepare labneh, pour the yoghurt into a sieve standing over a bowl lined with muslin or cheesecloth, cover the yoghurt completely, and leave it to drain for 72 hours.

Pour the yoghurt into a strainer set over a bowl lined with muslin or cheesecloth, cover completely, and set aside for 72 hours to drain.

Soften 6 oz strong cheddar with 3 oz cream
Add 1/2 cup finely chopped peppadew peppers.

Slice the roulade and serve it with the sauce.

For the sauce

170 g/ 6 oz butter
3 tbsp flour
3/4 cup milk
3/4 cup cream
3/4 cup chicken stock
3 tbsp sundried tomatoes in olive oil and herbs
1 cup diced roasted chicken
salt to taste

In a pan, melt the butter and add the flour. Mix well and add the milk. Bring it to a boil for a full minute. Lower the heat to a simmer and add the cream and the stock. When it is incorporated and almost boiling, add the sundried tomatoes with just very little of the oil and herbs. Add the diced chicken. Mix well. Taste for salt and add a pinch if needed.

Tips

Roulades simply means "roll" in French.

Mis en place has never been more important than in this recipe. Ensure your pan is ready, the ingredients are measured, and the oven is perfectly heated before embarking on this delicacy.

It can be prepared and kept unassembled for up to 24 hours. Do not refrigerate the roulade. Reheating it is not recommended. The roulade can be served at room temperature with the sauce that has been rewarmed and spooned over it.