Rhubarb Roulade Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat a deep saute pan over medium heat. Add the oil and allow to heat. Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes. Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes. Remove from the heat. Carefully strain into a bowl. Transfer the meat mixture to a clean bowl. Allow the mixture to cool for 5 minutes. (Mixture must be cool before adding to the pastry.) While the mixture cools, roll out the puff pastry.
• For the roulade: Sprinkle some flour on your counter or cutting board. Lay the sheet of pastry over the flour. With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size.
• Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well.
• Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty. Top with half the Cheddar and goat cheeses and roll tightly. Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites. Sprinkle with salt, pepper, and half the Parmesan. Repeat with the second piece of pastry.
• Place the roulades on a sheet pan covered with parchment. Bake in the oven until golden brown, 16 to 20 minutes. Remove from the oven and let rest for 5 minutes.
• For the sauce: In a small bowl, stir the chopped onion and ketchup together.
• To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice.
• Chef's Notes
• Keep the puff pastry in the fridge until you're ready to use it. If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding.
• Make sure that the meat mixture is cooled before adding to the pastry.

Steps:

• Preheat oven to 400 degrees. Fit a shallow small roasting pan or baking dish with a roasting rack; set aside.
• Place a piece of plastic wrap on a large cutting board. Place turkey breast flat on plastic wrap. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove tough piece of cartilage. Cover with another piece of plastic wrap and pound with a meat mallet to an even thickness of 1/2 inch.
• Remove top piece of plastic wrap, and place turkey breast skin-side up on bottom piece of plastic wrap. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn turkey breast skin-side down on plastic wrap. Season flesh side with remaining salt and pepper; spread stuffing evenly over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing stuffing. Using kitchen twine, tie the roulade at even intervals so that it remains tightly rolled.
• Rub roulade with olive oil and place on roasting rack. Transfer to oven and roast until golden brown and an instant-read thermometer inserted into the center of the roulade registers 150 to 155 degrees, 45 minutes to 1 hour.
• Remove from oven and let stand 15 minutes. Transfer to a cutting board, remove twine, and slice into 1/2-inch-thick slices. Serve hot with rhubarb cherry sauce.

Steps:

• Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper.
• Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible.
• Pour the batter into the prepared tin and spread to the edges.
• Bake for approximately 8 minutes, until lightly golden and springy to the touch.
• Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling.
• Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool.
• Drain the juice from the rhubarb and pat dry on kitchen paper.
• Unroll the sponge. Tear the rhubarb into strips and place on the sponge.
• Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb.
• Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving.