Goats’ Cheese Roulade with Leek and Walnut Filling

Name: Goats’ Cheese Roulade with Leek and Walnut Filling
Yield: Serves 6–8
Ingredients: A 7-fl. oz/200-g tub crème fraîche; 3 oz/84 g walnuts, crushed and dry-toasted in a saucepan over heat for several minutes, (shake the pan); A pinch of salt, freshly ground black pepper; A pinch of salt, freshly ground black pepper; 4 large eggs, separated; Chopped parsley; 2 tbsp sunflower oil; 6 medium leeks, washed, trimmed and sliced thinly; 2 oz/56 g grated Cheddar cheese; 6 oz/170 g soft goats’ cheese, rind removed; Extra pepper, if liked; Grated nutmeg; About ½ tsp rock salt; 2 oz/56 g butter; 2 oz/56 g plain flour; The strained flavoured milk; 1 bay leaf; 1 onion, cut in half; A few peppercorns; A stick of celery; 1 pint/570 ml milk

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

A cold roulade is both delicious and easy to eat. Goats’ cheese, leeks and walnuts are tastes which are made to be combined – they complement each other so well.

Ingredients

1 pint/570 ml milk
1 onion, cut in half
1

Main course
Vegetarian

Method

Put the milk, onion, bay leaf, celery, peppercorns and rock salt into a saucepan over heat till a skin forms on the surface. Take the pan off the heat and leave to cool completely. The milk will be infused with all the flavours when it has cooled. Strain it when it is quite cold.

Line a baking tray measuring about 10–12 x 12–14 inches (25–30 x 30–35 cm) with baking parchment, putting a