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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Makes 4 generous portions
For the roulade
¼ cup gluten-free flour
1 cup milk
3 eggs, separated
For the filling
1 cup field mushrooms, sliced and sauteed
½ cup tasty grated cheese
1 Tbsp sour cream
½ cup chopped globe artichoke
¼ cup chopped sundried tomatoes
½ cup roasted kumara (or you could
use courgette or spinach)
Heat the oven to 200degC. Line a shallow 30cm x 20cm baking tray with greaseproof paper and spray for good measure.
To make the roulade
Melt the butter in a pot. Add flour and cook gently for a minute, stirring constantly. Add the milk and stir until thick and smooth.
Remove from the heat and stir in the parmesan and egg yolks. Allow to cool.
Whisk egg whites until firm. When cheese sauce has cooled to room temp, fold the egg whites through. Pour into lined and greased tray and bake until golden, about 10 minutes.
For the filling
Mix all ingredients together in a bowl and season with salt and pepper.
Once the egg mix is out of the oven and still just warm, spread the filling over 75% and gently roll over — start at the narrow end and finish wrapping the roulade in the baking paper to help it set.
Serve with salad and basil pesto for a light lunch or dinner.
• Recipe supplied by Edward Devereux, of Odelay Cafe, Requested by Melanie Mackenzie, of Cromwell.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.