Basil roulade with goat's cheese and sun-blushed tomatoes

Method

1. To make the roulade, melt the butter in a medium pan and stir in the flour to make a roux. Cook for 3 minutes then gradually add the milk, stirring constantly, until thickened. Season well then stir in the egg yolks. Remove from the heat and leave to cool.

2. Whisk the egg whites until stiff then carefully fold in to the cooled mixture, keeping in as much air as possible. Fold in the basil.

3. Preheat the oven to 200C/gas 6. Grease and line a 38 x 25cm Swiss roll tin. Spread the mixture on to the tin, top with Parmesan and cook for 15 minutes or until springy and risen. Turn out onto greaseproof paper and remove the lining paper. Leave to cool.

4. To make the filling, season the ricotta cheese and spread it on top of the cooled roulade base, leaving a gap at each end, then sprinkle the goat's cheese, basil and tomatoes over. Roll the roulade up from one long side, then wrap in greaseproof paper and foil and chill overnight.
5. To make the beetroot caviar, heat the oil in a medium pan and fry the shallots, garlic and lime leaves until soft. Add the beetroot and warm through. Put into a food processor and pulse until broken down but still a little chunky.

6. For the salad, whisk together all the dressing ingredients and drizzle over teh assorted salad leaves just before serving.

7. When ready to serve, preheat the oven to 200C/gas 6 and the grill to hot. Slice the roulade, allowing 2 wedges per person and heat in the oven for about 10 minutes. Finish off under the grill to crisp slightly. Transfer to serving plates and serve with the beetroot caviar and dressed salad.

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Ingredients

For the roulade

65g Butter, plus extra for greasing
100g plain flour
425ml Milk, warm
7 Eggs, separated
1 handful fresh basil leaves, roughly chopped
75g Parmesan, grated
2 tbsp Watercress, to serve

For the filling

250g Ricotta cheese
100g Goats cheese, crumbled
1 handful fresh basil leaves
2 tbsp sun-blushed tomatoes, roughly chopped

For the beetroot caviar

25ml Olive oil
2 shallot, finely chopped
1 garlic clove, crushed
4 lime leaves, shredded
6 beetroots, cooked and peeled and chopped

For the salad dressing

100ml nut oil
100ml extra virgin olive oil
100ml red wine vinegar
100ml sherry vinegar
1 lemon, juice
1 handful salad leaves, (large)

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