RECIPE OF THE WEEK
Zucchini Roulade with caramelised onions and herby cream cheese
I love a good roulade, they’re very versatile and you can change the fillings to suit your taste or budget. At Christmas, I made a version of this with smoked salmon, roasted red capsicum and capers. It was very popular. Although the method is a little involved, the prep is really simple and fast. Definitely worth the effort.
- 1 large Brown onion or 2 small onions
- 3 tbsp Olive Oil
- 1 Zucchini, coarsely grated
- 4 Eggs
- 1/3 cup of Milk (85 ml)
- Zest of ½ a Lemon
- 1 tsp Chilli flakes
- 250g Cream Cheese
- Small handful Parsley leaves, finely chopped
- 40 g Finely grated Parmesan
- Preheat your oven to 180 degrees celsius.
- Cut your onion in half and finely slice. Put a frying pan on a medium heat and add the olive oil, onions and a generous pinch of salt. Stir frequently and when the onions start to brown, turn the heat to low and continue to cook for about 30 minutes. We want them to be a lovely caramel colour and very soft.
- Grab a large rectangular baking tray and line with baking paper. Spread the grated zucchini across the surface of the tray and bake in the oven for 10 minutes. We’re trying to reduce the amount of water in the zucchini.
- Add the eggs, milk, chilli and lemon to a medium bowl and whisk to combine, season with salt and pepper.
- Remove the zucchini from the oven and leave to cool for a few minutes. Meanwhile, line your baking tray again, ready for the roulade. Add the zucchini to the egg mixture and stir to combine. Pour the entire mixture back into your lined baking tray and place in the oven for 14 minutes.
- Cut your block of cream cheese into 2cm cubes and put in a microwavable bowl. Pop it in the microwave for 20 seconds and use a fork to check the consistency, we want it to be soft and spreadable. Pop back in for 10 seconds if it needs longer. Stir in your chopped parsley and half of the grated parmesan.
- When you check on your roulade, it should be golden brown and the egg mixture should be set. You can check with a fork if you’re unsure. Remove from the oven and place on a cooling rack for 5 minutes.
- Using the baking paper, lift the roulade out of the tray and place on a flat work surface. Starting from the short side nearest to you, lift the baking paper and tuck the edge of the roulade and roll away from you, until you have a Swiss roll shape. Rest the roulade with the seam side down and leave to cool for 20 minutes.
- Gently unroll your roulade, it doesn’t matter if it cracks a little. Spread the softened cream cheese evenly across the roulade, leaving a 1cm gap around the edge. Scatter your caramelised onions across the cream cheese and then do the same with the parmesan. Using the baking paper and the same technique, roll up the roulade, tucking in the edge and rolling it away from you. Place the roulade onto a platter and chill for 30 minutes.
- Slice the roulade into thick rounds and serve as an entree or serve chunky slices, add a salad and you have yourself a dinner.
- This is a great dish to make ahead and have ready to go, in the fridge.
- As well as being a fancy entree for a dinner party, this also makes a great addition to a picnic or lunchbox.
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