Red Onion Roulade - serving 4 greedy peeps
31st January 2012
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We had a wonderful group staying for the weekend at Compton House B&B, Newark recently; several of whom were veggies, who also couldn’t eat mushrooms, aubergines, peppers or courgettes!
So I had to think very hard to come up with a starter that was tasty and interesting, and this was just the ticket. I served it cold, but would make a lovely light lunch served warm with a dressed salad. Slice it diagonally so you see the different colours of the filling. Two good slices each is plenty for a starter.
Serves 4 greedy people.
Knob of butter
 Small bowl Grated Parmesan
 100 g soft goats cheese
 200g grated Gruyere cheese
 4 large eggs, separated
 150 ml single cream
Olive oil
 1 ox butter
 Good lb red onions, sliced thinly
 200g medium goats cheese, take off the rind
 Small bag of Rocket
 Heat the oven to 200c, 400F, gas mark 6
Line a Swiss roll tin with buttered greaseproof paper.
Put the soft goats cheese in a bowl with the egg yolks, grated Gruyere, cream and a good pinch of black pepper and salt. Mix well together.
In another bowl whisk egg whites until they stand in soft peaks.
Pour the cheese mix slowly into the egg whites and carefully fold together using a metal spoon until completely combined.
Pour the mix into the Swiss roll tin, making sure it reaches into the corners.
Put in the oven and bake for about 15 mins, don’t overcook, it should be firm to touch and springy.
Leave to cool.
To make the filling, melt the oil and butter in a frying pan, add the sliced red onions and cook gently for about 15-20 minutes, they should be sweet and soft, don’t burn them!
Crumble the medium goats cheese over the onions so it melts and mixes with the onions, if it looks a bit odd and gloopy, don’t worry. Take off the heat and leave to cool down.
When the roulade is cold, turn it out onto a large piece of cling film sprinkled with the grated Parmesan, remove the non stick baking paper.
Put the onion and goats cheese mixture along the length of the roulade on one side, and cover this with a good handful of rocket.
Then carefully roll the roulade like a Swiss roll, starting with the edge which has the filling. Use the cling film to help you get a tight, firm roll. Bind the roulade with the cling film to keep the shape and leave until needed. If making the day before refrigerate.
To serve unroll the cling film, cut into slices and arrange on the plate with herb or salad leaves.
To serve warm heat through for 20 minutes in an oven 200C, 400F, gas Mark 6.

Bon Appetit!

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