Читать книгу Great Family Food - Kevin Dundon - Страница 44

25g/1oz/¹/₄ stick butter, plus

extra for cooking the leeks

¹/₂ tsp ground nutmeg

600g/1lb 5oz baby spinach

4 free-range eggs, separated

75g/3oz/³/₄ cup grated Parmesan cheese

2 leeks, trimmed and thinly sliced

175g/6oz/³/₄ cup crème fraîche

1 × 275g/10oz tin of sweetcorn, drained

4 tsp chopped fresh parsley

salt and freshly ground black pepper

1 Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 33 × 23cm/ 13 × 9in Swiss roll tin with baking parchment.

2 In a large saucepan, melt the butter, add the nutmeg and spinach and wilt the spinach for 3-4 minutes, or until it is completely cooked. Remove from the heat, squeeze dry, season with a little salt and pepper and allow to cool for 10 minutes.

3 Beat the egg yolks in a large bowl for 3-4 minutes, or until they are pale and creamy. Add the cooled and drained spinach.

4 Beat the egg whites in a separate bowl until they are stiff and full of air. Gently fold the egg whites into the spinach mixture and transfer to the prepared tin. Sprinkle the grated Parmesan on the top. Bake for 18-20 minutes, or until well risen and golden brown. Allow to cool completely in the tin.

5 Meanwhile, in a small pan, sweat the leeks in a little butter until they are completely soft. Allow to cool. Invert the roulade onto a large piece of parchment paper.

6 Mix the leeks, crème fraîche, sweetcorn and parsley together with some seasoning. Spread the creamy filling over the roulade and roll up tightly. Be warned—it does have a tendency to crack. Serve with a large salad or some minted baby potatoes.