Chestnut and Chard Roulade
Print Recipe
Servings
6 persons
Servings
6 persons
Chestnut and Chard Roulade
Print Recipe
Servings
6 persons
Servings
6 persons
Recipe Notes

Ingredients

75g chard – or watercress

25g butter

A twist of freshly milled black pepper

A light pinch of Scottish sea salt

75g cooked chestnuts, coarsely crumbled

2tbsps thick natural yoghurt

2 large eggs

25g ground almonds

For filling: Cranberry or lingonberry sauce

Method

  • Pre-heat oven 190°C and line a Swiss roll tin with baking parchment.
  • Rinse greens in a colander.
  • Melt butter in pan and wilt chard over a medium heat. Season and chop roughly – snipping with scissors in the pan works well.
  • Remove from heat to cool. Blend in yoghurt, egg yolks and chestnuts.
  • Whisk whites to soft peaks and fold into mixture. Spoon gently into the prepared tin.
  • Bake for approx 10minutes until golden, well risen and set.
  • Lay out a sheet of parchment sprinkled with the almonds.
  • Turn out cooked roulade onto almonds. Spread with filling and roll immediately.
  • Keep warm or warm through later, loosely wrapped in tin foil.

 

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