Tomato and Spicy Plum and Zucchini
|Serves||Difficulty||Prep Time||Cooking Time|
|8||Easy||10 minutes (plus 1 hr standing time)||12-15 mins|
- 60 g butter
- 1/2 cup plain flour
- 1 cup milk
- 4 eggs, separated
- 1 tablespoon tomato paste
- 2 tablespoons Rainforest Plum Spicy Sauce
- 375 g grated zucchini
- 1 onion chopped (fine as you like, its better smaller)
- 30 g butter
- 1 teaspoon french mustard (seeded or dijon)
- 2 teaspoon cornflour
- 1 tablespoon sour cream
Pre-measure all your ingredients to make this roulade super fast!
- Sprinkle zucchini with salt and leave for one hour.
- Melt butter in pan, add flour, stir for 1 minute. (This cooks out the flour a little).
- Add milk gradually, stir until mixture boils and thickens.
- Stir in egg yolks and combined tomato and Spicy Plum sauces. (this will give the roulard the red colour).
- Transfer mixture to a large basin.
- Beat egg whites until soft peaks form and fold into mixture. make sure well mixed gently.
- Pour mixture into a greased, paper lined swill roll tin (25cm x 30cm). Spread evenly, shake down to flatten into the corners.
- Bake in a hot oven (220C) for 12 – 15 minutes or until puffed and golden brown. Tip: don’t forget it – it burns quickly)
- Remove from oven, turn onto a wire rack covered with a tea towel.
- Carefully remove the paper lining.
- Rinse zucchini under cold running water (to remove salt taste), drain well.
- The fun bit: squeeze out the excess moisture with your hands. Be surprised – there is a lot!
- Saute onion in butter until tender and transparent, add mustard and zucchini, cook for 1 to 2 minutes.
- Add the blended cornflour and sour cream, stir until the mixture boils and thickens – about 5 minutes. You be the judge, it is the filling and we don’t want it pouring out the sides when rolling up.
- SPREAD the filling evenly over the roulade base.
- Hold the tea towel with both hands and gently roll up the roulade. Practice makes perfect, if this is your first don’t worry if the roll is not perfect – next time it will be!
This can be made just in time to serve or a few hours ahead. If so, cover with foil and heat gently in a moderate oven.