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Laverbread Roulade
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Oil and lemon juice, Dijon mustard, parsley, capers, tomatoes (finely chopped and de-seeded) and agave nectar. Aubergines, courgettes, swede, sweet potato and celeriac all roasted then marinated in parsley pesto. 2 oz butter and flour. 4 eggs separated. Milk, 3/4 of a pint. 3 oz Penclawdd laverbread.
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First prepare the sauce vierge:
Oil and lemon juice 3:1 ratio then add, to taste, Dijon mustard, parsley, capers, tomatoes (finely chopped and de-seeded) and agave nectar. Finally season with salt and pepper.
The roasted vegetables can include:
Aubergines, courgettes, swede, sweet potato and celeriac all roasted then marinated in parsley pesto. Our pesto was just lots of parsley, lemon juice, oil (olive and veg) and braised garlic. Our garlic is braised (by the string) in the oven in oil until it is sweet and tender. We store ours in the fridge once it is cooked.
Finally the roulade:
Laverbread roulade.
2 oz butter and flour.
4 eggs separated
Milk, 3/4 of a pint.
3 oz Penclawdd laverbread.
Make a roux with the butter and flour then make thick sauce with the milk. Season and then add the laverbread and egg yolks, and stir in.
In a clean bowl beat egg whites with a pinch of salt until stiff peaks, then fold into the sauce mix with a whisk. Put a sheet of nonstick baking paper onto a tray and then tip the mix onto this, making sure it is evenly covered. The tray should be about 16 inch by 12 inch. Bake this in the oven (160C) until it has souffled and is set to the touch. Remove from the oven and allow to cool. It will quickly become flat. Once cooled spread over onion jam and grated Caerphilly cheese. You now need to form the roulade.
Take one of the long edges and peel the roulade from the paper. You need to take this and roll it in on itself. Continue rolling until all the filling is inside, then wrap in the baking paper and then wrap tightly in foil. This should be placed in the oven for 24 hours to set up. Next day cut in to portions.
To serve, take a portion of the roulade and bake in the oven at 175C until browned and souffled. Place in the middle of a plate surrounded with a mixture of the roasted vegetables and drizzle the veg with the sauce vierge.
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| Recipe Origin: United Kingdom |
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Submitted by: |
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Cardiff
United Kingdom |
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| This recipe has been viewed 3519 times. |
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