Cheese And Spinach Roulade Recipes

Steps:

• Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
• Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
• Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

Steps:

• To make the Jellyroll:.
• Preheat oven to 375 degrees.
• Prepare a jellyroll pan by spraying it with nonstick spray, then putting a piece of wax or parchment paper in it.
• Thaw the spinach, then wring most of the water out. In a food processor or blender, whirl the Feta, cottage cheese, and egg yolks. Add the spinach and mix for a few seconds. Add the seasonings.
• In a separate bowl, beat egg whites until stiff. Gently fold in the spinach mixture. Pour into the pan and bake 15 to 18 minutes, until lightly browned.
• After it is out of the oven, turn the pan over onto a lightly floured dishtowel. pull the paper off the back, the gently roll it into a tube and let cool on a rack.
• To make the Filling:.
• Mix mozzarella, onion, garlic and seasonings.
• Spread filling on spinach roll, then sprinkle with bread cubes. Reroll and bake for 20 minutes.

Steps:

• Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour.
• Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper.
• Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining.
• In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks.
• Stir about ¼ of the whites and ½ of cheese into the milk mixture, then gently fold in the rest of the whites.
• Pour soufflé mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove soufflé from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later.
• Prepare soufflé base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes.
• Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the soufflé and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.).
• Roll the soufflé, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes
• To serve, ladle sauce on plate and set sliced piece over sauce.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
• In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
• Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
• Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
• Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
• Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
• Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
• Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
• Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a baking sheet.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
• Heat spinach in a saucepan over medium-high heat.
• Whisk eggs, Parmesan cheese, and milk together in a bowl.
• Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
• Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
• Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
• Sprinkle bread crumbs atop rolled chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.