CHILLIN' WITH A VERSATILE ROULADE

Kick back and relax with this gorgeous triple-duty roulade...

Spinach Roulade with Cream Cheese & Taramasalata
(options for sun-blush tomatoes and ham/pastrami)

A spinach roulade which has can chill in the fridge for several hours is perfect for a special occasion or a hot spell.

Whenever this recipe from 67goingon50, appears it prompts eliciting many ooh's and ah's.  It has a pillowy outer topped with creamy beautifully seasoned layers.  

And trust me:  guys - including die-hard carnivores - love this roulade as much as ladies.  

Fresh spinach is recommended but if you haven't the time for the sorting and cleaning required, frozen spinach is fine (though flavour may be slightly compromised, in which case choose well seasoned filling as below)

The taramasalata lifts the roulade out of the ordinary, its saltiness setting off the cream cheese.  If taramasalata is not your thing, replace with a garlicky beetroot hummus and add 1/3 tsp cayenne for a kick.  OR
  

Spinach Roulade with
sun blush tomato bombs

1. try a single layer of cream cheese pureed with a few tablespoons of sun-blush toms (left) and, if you like, 2 ounces smoked salmon. then stir in another 2 ounces shredded smoked salmon 

2. or scatter the cream cheese with antipasti (sun blush toms, chopped artichoke hearts and/or olives)

3. If you must please carnivores,  finely minced cooked ham or pastrami/spiced beef mixed with mild mustard mayo can replace taramasalata


Planning is required; part of the preparation takes place the day before and the roulade should be made several hours before serving.

Cost: min £8;ish , depending on spinach & additions 
Serves: 6-10, depending on width of slices

Ingred:

Roulade:
   400gm/14oz fresh spinach, stems & grotty leaves removed (1 generous (250ml) cup after being cooked and squeezed)  or 538gm/10oz/1.5 cup frozen spinach, drained

     10gm plant or dairy butter melted
       1/2 tsp powdered nutmeg, fresh grated if poss
       1/4-1/3 tsp salt and 1/3 tsp pepper, to taste 
       4 tbsp finely chopped chives or 4 tsp dried chives
       1/2 tsp cayenne (opt)

    4 large eggs at room temperature,  separated    

   

Filling: 

   100gm/3.5oz 40% dairy or plant cream cheese 
   zest of a half a lemon
  
   100gm/3.5oz taramasalata (or alternative filling as above)

   couple of tablespoons dairy or plant parmesan (opt)
   
Method:

1. Line a 8.5x12in/22x31cm pan with greaseproof paper which extends beyond the tin; brush lightly with veg oil
2. If spinach is fresh , blanch in a mix of 9 parts water to 1 part vinegar 20 mins before rinsing & draining; repeat at least once until water runs clear; drain. Put spinach in a large pan over med-high heat without adding water;  cook until spinach is completely wilted & reduced in volume  (maybe 10 mins)
3. If spinach is frozen, defrost.
4. Transfer spinach to a colander over a bowl; squeeze out as much water as you can by pressing it with the back of a spoon/ladle -- ending up with a very generous (250ml) cupful spinach
5. Chop roughly, refrigerate overnight in the sieve to allow extra moisture to drip through
6. When ready to proceed, bring spinach to room temperature
7. Melt butter over low heat; cool 
8. Add to spinach along with nutmeg, chives, if using, & egg yolks; process coarsely till just blended
9. Taste; season with salt & pepper; transfer to large bowl
10. Preheat oven to 200c/400f, 180fan/350f 
11. In a clean, dry bowl beat egg whites to stiff peaks; using a spatula, fold whites gently but quickly into spinach  --  slice through the mixture to the bottom and fold the contents over, turning the bowl clockwise as you go
12. When there are only a few streaks of white left, pour into the tin; spread into corners and even out with a spatula
13. Bake in the centre of the oven 15-20 mins until puffy & brown; it should not wobble but spring back lightly if pressed; cool in tin 10 mins
14. Cover a board with a clean tea towel and on top of that, a large sheet of greaseproof paper; sprinkle parmesan, if using, over the greaseproof 
15. Loosen edges of roulade; flip onto the greaseproof
16. Carefully peel away the paper on the roulade; roll up as tightly as you can (see tips) with seam underneath; leave to cool; refrigerate several hours 
17. When ready to serve, beat cream cheese & lemon zest
18. Leaving an 1inch/2cm border, spread roulade with a layer of cream cheese then a layer of taramasalata
19. Roll up without squidging out the insides 
20. Rest seam side down; trim ends; using a sharp serrated knife, slice into portions, cleaning the blade after each slice
21. Serve with boiled baby potatoes and likely cooked veg like green beans, tender stem broccoli or cauliflower florets

Comments:
'I could eat a lot of this; that's a good combo of textures' Political Agent, committed carnivore
'Good...but maybe better with a bit of a kick?' UK Campaign Manager/Finnish Instagram food blogger 
'Really good; blend of flavours is just right.' Hampstead Campaign Manager

Tips:

• the roulade will be easier to roll at step 17 if you make a tiny cut on both sides of the roll about 1/2inch/1cm in and fold it over before rolling
• If pockets are deep enough, organic spinach elevates the roulade into the stratosphere for taste. 

                                                             More vegetarian on NavBar/Recipes II...

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.