Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Jenny Thorley's cream cheese roulade

11 September 2006
Jenny Thorley's cream cheese roulade

Ingredients

6 garlic cloves
2tsp dry white wine
2oz butter
1oz plain flour
½oz cornflour
½ pint milk
4oz stilton crumbed
Pinch black pepper
Pinch nutmeg
3 eggs separated

Method

Simmer garlic in wine then cool and cream. Melt butter and stir in flours and cook for 1-2 minutes. Remove from heat and stir in milk then return to heat and cook until thick. Stir in stilton and seasoning and half of the garlic mixture. Cool. Stir in egg yolks and fold in whisked egg whites. Cook at Mark 7 until golden brown in a swiss roll tin greased with olive oil and lined. Cool.

Filling 2tbs mayonnaise
¼lb low-fat cream cheese
¼ pint double cream whipped
1oz walnuts chopped
1 spring onion chopped
3oz Cheshire
1oz Cheddar
Remaining garlic mixture

Mix all together in a liquidiser. Spread over roulade and roll. Serve with tossed green salad and new potatoes.

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