Basil Roulade with Goat's Cheese and Sun-blushed Tomatoes, and Beetroot Caviar

Ingredients

65g butter plus extra for greasing

100g plain flour

425ml milk warmed

7 eggs separated

Big handful of basil leaves roughly chopped

75g freshly grated Parmesan cheese

Salt and freshly ground pepper

Lettuce, to serve

For the filling

250g ricotta cheese

100g goat’s cheese, crumbled

Big handful of fresh basil leaves

Sprinkle of sun blushed tomatoes

For the beetroot caviar

25ml olive oil

2 shallots, finely chopped

1 garlic clove, crushed

4 lime leaves, shredded

6 cooked beetroots, peal and chopped

First make the roulade. Melt the butter in a pan and stir in the flour to make a rox.

Cook for 3 minutes, then add the milk, a little at a time, and stir until thickened.

Season well, then stir in the egg yolks.

Take off heat and leave to cool

Beat the egg whites until stiff, then gently and carefully fold into the cooled mixture, keeping in as much air as possible.

Then gently fold in basil

Pre-heat the oven to 200°C.

Grease and line a baking tray.

Spread the mixture onto the tray, top with parmesan and cook for 15minutes until springy and risen.

Turn out onto a piece of greaseproof paper, carefully remove the lining paper and leave to cool.

To make the filling, season the ricotta cheese and spread some on the cooled roulade base, leaving a gap at each end, then sprinkle on the goat’s cheese, basil and tomatoes.

Roll the roulade up from one long side, then wrap in greaseproof paper and foil and chill overnight.

(I did not do this but realised after eating the leftovers it tastes waaaay better the next day so do prepare a day a head)

When ready to serve, preheat the oven to 200°C.

Slice the roulade, allowing two wedges per person, and heat in the oven for about 10 minutes, then finish off under a hot grill to crisp slightly.

Transfer to serving plate with lettuce

Meanwhile, make the beetroot caviar.

Heat the oil in a pan and fry the shallots, garlic and lime leaves until soft, then add the beetroots and warm through.

Put into a food processor and pulse until broken down but still slightly chunky.

Serve with the roulade.

From The Accidental Vegetarian by Simon Rimmer