Watercress, roasted beetroot and goat’s cheese roulade

Watercress, roasted beetroot and goat’s cheese roulade

Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making Watercress, roasted beetroot and goat’s cheese roulade

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Serves: 25-30

225g fresh watercress

4 medium eggs, separated

250g red beetroot

200g soft rindless goat’s cheese

100g crème fraîche


freshly ground black pepper

  1. Preheat oven to 190C
  2. Grease and line a 20 x 30 cm (8 x 12 inch) Swiss roll tin with non-stick baking parchment.
  3. Finely chop the watercress in a food processor then tip this into a large bowl, beat in the egg yolks and season with salt and pepper.
  4. In a separate bowl, whisk the egg whites with a pinch of salt until stiff but not dry, then fold them into the watercress mixture using a large metal spoon.
  5. Pour into the prepared tin and quickly level the mixture, spreading it out into the corners.
  6. Bake for 10 - 12 minutes until set and light golden brown.
  7. Meanwhile, peel the beetroot, roughly dice and roast with olive oil and salt and pepper. Cook for about 20 minutes until a knife will go through the beetroot easily. Cool, grate and set to one side.
  8. Beat the crème fraîche into the goat’s cheese and spread evenly over the cooled roulade, then spread the cooled beetroot mix.
  9. Roll up from the long side, using the greaseproof paper to help you, then carefully wrap in cling film and refrigerate overnight.
  10. When ready to serve, slice into rounds and push on to a cocktail stick.

Home Gurrown offer original and unique menus using local, seasonal ingredients from Kent and East Sussex. Home Gurrown, 0774 7816541, www.homegurrown.co.uk

Photographs: David Merewether
Recipes Type: Canapes.php

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