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spacer Recipes: Chestnut & Watercress Roulade
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Contributed By:


Wendy Barrie
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Ingredients:
75g.watercress
25g.butter
Freshly milled pepper & a light pinch of salt
75g.cooked chestnuts
2tblsps.greek yoghurt
2 large eggs
25g.ground almonds

Cranberry/lingonberry filling:
225g.cranberries/lingonberry
15mls.water
3 slivers of orange zest
25g.granulated sugar (to taste)

Method:
Pre-heat oven 190 C. Line a Swiss roll tin with baking parchment.
In a small pan, place all the cranberry ingredients & cook over a low-medium heat for 2-3mins. with the pan lid on. Cook the mixture long enough for the fruit to soften, but not lose their shape.
Melt butter in pan & gently wilt watercress for a couple of minutes. Season & chop roughly - snipping with scissors in the pan is ideal.
Remove from heat to cool. Blend in yoghurt, egg yolks, & roughly crumble in chestnuts.
Whisk the egg whites until quite stiff. Fold a large spoonful into mixture, then fold in remaining egg white.
Turn into tin & spread out gently, taking care not to knock out the air that will give its soufflé appearance.
Bake for approx 10mins. until golden, well risen & set.
Lay out another sheet of baking parchment & sprinkle with ground almonds. Turn out cooked roulade onto parchment.
Spread with cranberry filling & roll up immediately.
Keep warm, or alternatively warm through later, loosely wrapped in tin foil.
Delicious served with venison, or alternatively as a vegetarian option.
Serves: 4

Photography by Whitehouse Studios