→ For «something special for the middle of the table, something that's pretty,» shape seitan
into roulades and stuff with stuffing; bake and serve with cranberry sauce.
Flank steak pounded and stuffed with pesto, wrapped in bacon, rolled
into a roulade or pinwheel and roasted.
Slowly, tightly and very gently roll the dough
into a roulade (pinwheel).
Wait till you hear the oohs and aahs when you slice
into this roulade to reveal the pretty swirl of bucatini pasta.
Not exact matches
Making a
roulade like this means more stuffing in each, but if you'd like to get bone - in pork chops you can cut a slit in the middle of each one and stuff the filling
into the pocket (the roasting time will be longer however).
Horseradish and preserved lemon salmon
roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut
into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
You can prepare and assemble the sauce, filling and
roulade ahead to fit better
into your holiday cooking schedule.