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Three Cheese Pepper and Watercress Roulade

 

Many people associate watercress as a garnish or with salads, but this incredible "super food" merits more attention. This recipe gives watercress pride of place and can be served as a main course, starter or even picnics.

 

Cook and Prep time: 50 mins
Serves: 4 as a Main Course up to 12 as a light Starter

Ingredients
For the Egg Roulade
2 Spring Onions green and white parts, thinly sliced
½ a Red Sweet Pepper (Capsicum) very finely chopped
4 Eggs, separated
50g/2oz Gruyere or Cheddar Cheese, grated
90ml/3fl.oz milk
Salt and pepper
For the filling
100g/4oz Cream cheese, at room temperature
100g/4oz Soft Goat’s Cheese e.g. Chevre, at room temperature
1 x 85g/+3oz pack watercress, washed, dried and coarse stems removed

Instructions

1. Pre-heat the oven to 180C, 350F, Gas Mark 4 then line a 30cm x 23cm (12in x 9in) Swiss roll tin with non stick baking or parchment paper making sure you allow it to overhang the long sides a little which will make it easier to remove the cooked roulade from the tin. Set aside.

 

2. Place the sliced spring onions, chopped peppers egg yolks, gruyere cheese, milk, salt and pepper in a large mixing bowl and mix well.

 

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3 Cheese & Watercress Roulade

 

3. In another large bowl, whisk the egg whites until stiff then fold a third of the egg whites into the egg yolk mixture, until well blended. Add the remainder of the egg whites and fold in using a spatula or knife, working as quickly as you can.

 

4. Pour the mixture into the prepared tin, spreading it well into the corners, and bake for about 20 minutes until golden brown and set. Remove from the tin and place, paper side up onto another large piece of parchment paper then peel off the paper from the back of the cooked roulade. Set aside to cool.

5. Meanwhile, place the goats cheese, cream cheese and ground black pepper in a mixing bowl and beat with an electric whisk or wooden spoon until soft and well blended.

6. Gently spread the cheese mixture over the cold roulade to within 6mm/ ¼ - inch of all sides, then scatter the watercress leaves evenly over the cheese then roll it up from the long side. Best served at room temperature.

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