Serves 6 Ingredients · 2 tsps cumin seeds · 2 tsp coriander seeds · 360ml milk · 6 peppercorns · 4 plump, fresh red chillies · 6 cloves garlic, left whole and not skinned · 75g butter · 75g plain flour · 1 tbsp tomato puree · 5 free-range eggs, separated · 2 tbsp fresh coriander, finely chopped · 2 tbsp vegetarian Parmesan-style cheese, finely grated · salt and freshly ground black pepper to taste For the filling · 200g Ricotta cheese · 30ml milk · 1 lime, grated zest and juice · 1 tbsp coriander, chopped · 1 small avocado · 10 cherry tomatoes, each cut into 6 pieces · salt and pepper to taste
1. Preheat the oven to Gas Mark 7/220 C/425 F. Line a lightly oiled swiss roll tin with baking parchment. 2. Dry toast the seeds in a saucepan. Add the milk and peppercorns, bring to the boil, turn off the heat and leave to infuse. 3. Roast the chillies and garlic for 20 minutes until the chilli skins are blackening. Peel and de-seed the chfillies and roughly chop. peel the garlic. 4. Melt the butter in a saucepan, add the flour and cook gently for 1-2 minutes. Remove from heat and gradually add the milk infusion, stirring all the time. Simmer for 1-2 minutes until the sauce has thickened. Allow to cool slightly. 5. Take a little of the sauce and blend with the chillies, garlic and tomato puree. Stir back into the rest of the sauce. 6. In a mixing bowl, beat the egg yolks. Add the sauce, coriander, cheese and seasoning. 7. Whisk the egg white with 1/2tsp salt until stiff. Fold into hillie mixture. Place in the prepared tin. Bake for 20 minutes before turning out onto clean baking parchment. 8. Mix the Ricotta with enough milk to make a spreading consistency. Stir in the lime zest and chopped coriander. Spread over the roulade base, leaving a 2cm margin. 9. In a small bowl, mix the avocado, lime juice and chopped cherry tomatoes. Place this mixture over the Ricotta filling. 10. Roll up the roulade, trim the edges to neaten if necessary. garnish with cherry tomato slices, coriander and lime curls if desired. 11. Slice and serve chilled as part of an evening buffet, or as a summer main course. Recipes from www.vegsoc.org