Description

HAM AND CHEESE ROULADE
Ingredients provided:
• Margarine
• Flour
• Milk
• Eggs
• Cheddar cheese
• Ham
• Cream cheese
Ingredients from own source:
• Salt and pepper
• Grater
• Non-stick spray
• Oil
Equipment required:
• Deep pan or wok for making white sauce
• Pan with lid for cooking onions and mushrooms
• Electric mixer or egg beater
• Two bowls – big one for egg whites and small one for yolks
• Whisk
• Spoon
• Spatula
• Grater
• Lined lipped baking tray
• Non stick spray
• Extra sheet of foil or baking paper
• Heatproof serving platter
Instructions:
• Let the cream cheese sit on the counter – it should not be cold when you need it near the end of this recipe.
• Melt the margarine in the wok or deep pan over high heat. Once it is melted, turn off the heat. Add the flour and mix with the whisk until a paste (roux) is formed. Turn the heat on again to low and stir about for 3 minutes.
• Add a little of the milk to the roux and mix with the whisk until incorporated. Repeat this process, stirring all the while. Be patient – you don’t want lumps to form.
• Once all of the milk is incorporated into the sauce, turn the heat up to medium and let simmer for 5 minutes.
• Heat the oven to 160°C
• Separate the eggs – whites into the big bowl and yolks into the small.
• Beat the whites with the electric mixer or hand beater until stiff.
• Beat the yolks slightly.
• Use the spoon to add a little of the white sauce to the yolks. Mix well.
• Now add the yolks to the white sauce and stir until incorporated.
• Tip the stiff whites into the white sauce mixture and fold in with the spatula. Do not stir. Fold the sauce over the whites repeatedly until the whole mixture appears foamy and uniform in colour. If there are tiny blobs of egg white all over that’s fine you don’t want to overmix.
• Spray the lined lipped baking tray very well – especially the rims and corners.
• Tip the mixture into the baking tray, scraping the bowl with the spatula. Tilt the baking tray so that the mixture fills the whole tray.
• Bake 40-45 minutes – the top will turn golden brown and it will rise a little.
• Remove from the oven and let cool about 5 minutes. Turn the oven up to 180°C.
• Place the extra sheet of tin foil or baking paper over the roulade and place the chopping board on top of that.
• Now invert the whole thing and put the chopping board on the counter. Remove the baking tray and then carefully peel off the lining.
• Spread the cream cheese carefully over the roulade and arrange the ham onto the cream cheese. Grate the cheddar on top.
• Roll the roulade like a swiss roll using the bottom sheet of foil or paper to help it along.
• Carefully transfer the rolled roulade to the serving platter and return to the oven to melt the cheese and heat the whole thing through.