corn roulade and mushrooms
main bit;
2oz poly marg
3 eggs seperate
4oz creamed sweetcorn
6floz milk-soya
filling
3tbs natural yoghurt or thick sour cream
6oz mushrooms chop fine
1 onion chop fine
1tbs flour
1/2oz ploy marg (or butter)
2tbs fresh basil chop
3floz veg stock
sauce
1 onion
6+1/2 oz tin sweet corn with red peppers,chop
2tsp flour
1oz poly marg (or butter)
8floz veg stock
gas 7 15-20 mins
main bit:
melt marg in pan,stir flour cook 1 min,med heat ; gradual blend in milk stir unitl boils and thickens
.whisk eggs yolks and sweet corn mixture.whisk egg whites until peaks fold into corn mix.
spread into a greased + lined 10 1/2 by 12 1/2" swiss roll tray .
cook 15-20 mins or till puffed and golden
filling:whisk stock,sour cream + basil.melt marg in pan add mushrooms+onions for 5 mins till onion soft.
add flour cook for another 1 min,gradual stir in stock.cook med heat until boils and thickens.
sauce: melt marg cook onion 3 mins,stir flour cook 1 min more,gradual add peppers,stock mix.cook med heat
stir often,sauce boils and thickens.
turn roulade onto wire rack cover clean t-towel and remove paper,quick spread with warm filling .
roll up gently from the short side use t-towel to roll up with .serve with the warm sauce.
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