User Manual

32
Microwave Tip: Roasting peanuts
Place 50g (2oz) peanuts in a shallow dish with a
knob of butter and sprinkle with salt. Cook on HIGH
for 3 minutes, stir every minute until golden.
1 Prepare filling: heat oil, onion and garlic in a bowl on
HIGH for 1 min. Stir in mushrooms. Cook on HIGH for
2 minutes. Mix in cornflour, then the wine and stock.
Season. Cook on HIGH for 4 minutes, stir after 2
minutes. Stir in cream and watercress. Cool.
2 Preheat the oven to CONVECTION 200°C.
Grease and line a swiss roll tin 19 x 29.3cm (7.5
x 11.5") with greaseproof paper.
3 To prepare roulade, place egg yolks, vinegar,
mustard, salt and pepper in a bowl, whisk until
thick and pale. Fold in the cheese, mix well.
4 In a separate bowl whisk egg whites until stiff.
Carefully fold into the cheese mixture until smooth,
pour into prepared tin, smooth surface.
5 Bake in the preheated oven CONVECTION 200°C
for 10-12 minutes until golden brown.
6 Sprinkle a sheet of greaseproof paper with
Parmesan, turn the roulade out onto it. Cool
slightly. Remove greaseproof from the top.
7 Reheat mushroom mixture on HIGH for 4 mins,
stir every minute. Spread over roulade and roll up
like a swiss roll. Place on a serving dish. Heat on
HIGH for 2 mins.
SERVES 4-6 PREPARATION TIME - 30 MINUTES
filling: 30ml (2tbsp) ground nut oil
1 small onion, finely chopped
1 clove garlic, crushed (see Tip, page 29)
225g (8oz) mushrooms, finely chopped
10ml (2tsp) cornflour
60ml (4tbsp) dry white wine
90ml (6tbsp) vegetable stock
salt and pepper to taste
45ml (3tbsp) double cream
1 bunch watercress, finely chopped
roulade: 5 eggs (size 3), separated
5ml (1tsp) vinegar
2.5ml (
1
/2tsp) English mustard
seasoning
100g (4oz) Cheddar cheese, grated
25g (1oz) Parmesan cheese, grated
W
ATERCRESS ROULADE
V
EGETARIAN
Vegetable Kebabs with Quorn (page 33); Watercress Roulade (page 32).