Spinach Roulade with Lambs’ Kidneys and Bacon Filling

Name: Spinach Roulade with Lambs’ Kidneys and Bacon Filling
Yield: Serves 6
Ingredients: A 3-oz/84-g carton of cream cheese, or a low-fat alternative; A 3-oz/84-g carton of cream cheese, or a low-fat alternative; 1 oz/28 g butter; 1 garlic clove, skinned and chopped; Salt and freshly ground black pepper; A grating of nutmeg; 4 large eggs, separated; Salt and freshly ground black pepper; 2 lb/900 g frozen leaf spinach, well drained when thawed; 6 lambs’ kidneys, cored and chopped; 2 oz/56 g butter; 2 oz/56 g flour; ½ lb/225 g mushrooms, wiped and chopped; 6 rashers of smoked or unsmoked back bacon, grilled till crisp, then chopped in quite small bits; 1 pint/570 ml milk; 6 rashers of smoked or unsmoked back bacon, grilled till crisp, then chopped in quite small bits

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a delicious and useful dish with a good combination of complementary tastes and flavours – the spinach goes so well with the kidneys and mushrooms, and the nutmeg in the spinach enhances the lot. It is a useful recipe because it is one of those dishes where the whole course is in one.

If you like, you can serve baked potatoes or warm granary bread as an accompaniment, if you are feeding vast appetites.

Ingredients

Main course

Ingredients

Method