Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

1 tablespoon grated parmesan cheese, 2 oz white breadcrumbs, 6oz grated gruyere cheese, 4 medium eggs, 1/4 pint single cream, 2 or 3 pinches cayene pepper, 2 tablespoons warm water,

FILLING

any combination of fresh or sauted vegetales, e.g. perhaps a combination of sauted mushrooms,thinly sliced red peppers and courgettes, or alternatively a combination of sliced fresh salad, e.g. lettuce,radish,cucumber,rocket,cress.

Heat the oven to No.6 gas or 400 degress f, or 200 degrees centigrade.

Line a swiss roll tin with parchment paper, mitre the corners and sprinkle half of the parmesan over the paper.

mix the breadcrumbs and gruyere cheese in a large bowl. Mix in the egg yolks and the cream, add the cayenne.  Add the warm water and mix in.  Whisk the egg whites with a pinch of salt added until they are stiff.  Fold the whites into the egg mix with a metal spoon. Spread the mix over the parchment paper and bake for 10 to 15 minutes.Remove from the oven and cool.  At this point the roulade will shrink slightly.  Cool slightly.

Sprinkle remainder of the parmesan onto the slightly cooled roulade. Cover the tin with another parchment baking paper, allowing sufficient to cover the sides of the tin so that you can now turn the tin over.  The roulade will now be inverted.  When the Roulade is cool you can then add your filling and gently roll it - allowing the baking parchment to assist in making this process easy. 

Decorate the serving platter with green salad, or better still make it a luxurious dish by piling asparagus around the roulade. 

This makes a great party dish.  Try it - and you'll never again think of vegetarian eating as dull or uninteresting - it's truly delicious, and looks sensational too.