Spinach Roularde with Tomato Basil Sauce© Kevin Ashton 2003

When hosting a dinner party often the guest list includes vegetarians, which for non vegetarians cooks can be a scary prospect or lead to some thing very safe and boring.
Here is a great dish that is easy to prepare and even easier to serve.
Don’t be scared by the name.....just think of a savoury swiss roll made of spinach and filled with cream cheese & mushrooms.

Spinach Roularde with Tomato Basil Sauce© Kevin Ashton 2003

One bag of fresh spinach (300grams) well washed
I packet of dried porcini mushrooms (optional)
250 grams Cream cheese
227grams of Chestnut mushrooms (washed & sliced)
1-2 cloves of garlic (peeled but don’t chop)
6 large organic eggs (carefully seperate yolks from whites)
30grams melted butter
pinch of plain flour
1 swiss roll pan (approx 9 inch x 13)

Method

1. Reconstitute the dried mushrooms and let sit for 30 minutes before going to the next step.
2. Gently fry the sliced chestnut mushrooms in half the melted butter together with the garlic.
3. When golden brown add the porcini mushrooms and half the water you’ve soaked them in and continue to cook on a low heat until all the liquid has evaporated, then remove from the heat and cool, then refridgerate.
4. Wilt spinach in a stainless steel saucepan (there should be enough moisture from washing the spinach to make adding any unnecessary) then drainwell pressing out the water, season with salt, pepper & cool down.
5. Brush the swiss roll tin well with melted butter then line with baking parchment, then brush again with butter and dust with plain flour.
6. Put cold spinach in a food processer and chop well.
7. Whisk egg yolks until they turn pale yellow & stiff, then fold into chopped spinach.
8. In a seperate clean bowl whisk the egg whites into a stiff “meringue”, then gently fold into the mix.
9. Spread mix onto the lined swiss roll tin evenly using a palette knife.
10. Bake in a hot oven (gas mark 6) for about 8-12 minutes until firm to the touch but not brown.
11. Turn cooled roularde out onto a clean tea towel, gently removing paper then gently turn over the roularde again.
12. Pick out the garlic cloves from the cold mushroom mix then stir into the cream cheese and season if necessary with salt & pepper.
13. Spread the cream cheese mix onto the roularde gently making it as even as possible.
14. Roll up the roularde, starting fairly tightly and keep an even thickness, then wrap in the tea towel. Let the roularde “set” for one hour before slicing.
15. Cut 2 one inch slices and gently warm & serve with a tomato & basil sauce.

*Chef’s Tip
If you’ve always wanted to know how to make a really great tomato sauce then look for next Sunday’s recipe!!

Spinach Roularde with Tomato Basil Sauce© Kevin Ashton 2003