PRAWN AND SPINACH ROULADE

This attractive roulade makes great summer meal. Drain the spinach thoroughly before adding it to the sauce.

Serves 6

Ingredients 

50 gm butter, plus extra for greasing

125 gm frozen chopped spinach, thawed and drained.

50 gm plain flour

300 ml full-fat milk

2 eggs, separated for the filling

250 gm mascarpone cheese

4 spring onion, finally chopped

2 sun dried tomatoes, finally chopped

225 gm peeled prawns, cooked

Salt and pepper to taste

Preparation 

1.       Preheat the oven to 220 c.grease and line 33*23 cm Swiss roll tin with non-stick baking parchment.

2.       Melt the butter in a sauce pan and stir in the spinach and flour. Cook for 1 minute, then add the milk. Bring to the boil. Stirring continuously, then simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks, in a clean bowl, stiffly whisk the egg whites, then fold into the mixture.

3.       Spoon the mixture into the tin and spread out evenly with a palate knife. Bake in the oven for about 15 minutes, or until well -risen and firm to the touch. Turn out on to a sheet of non-stick baking parchment and peel off the lining paper. Leave covered with a damp cloth for 20 minutes to cool.

4.       Meanwhile mix together the mascarpone cheese, spring onions, sun-dried tomatoes and prawns. Season well .then cover until the roulade is cool.

5.       Spread the roulade with the prawn filling, leaving a 2.5 boarder. Stirring at one long side. Gently roll up the roulade, using the paper to help. Serve in thick slices with crisp green salad.