125 g/4 oz cashew nuts, lightly toasted and coarsely ground pepper
Filling:
500 g/1 lb
tomatoes, skinned and roughly chopped
2 celery
sticks, chopped
2 shallots, chopped
1/2 teaspoon dried oregano
2 tablespoons tomato puree
125 g/4 oz
cashew nuts, lightly toasted and coarsely chopped
To garnish:
freshly grated Parmesan cheese
coriander sprigs
Method:
Melt
the butter in a
small saucepan, stir in the flour and cook for 1 minute. Gradually blend
in the milk, and cook until the mixture thickens.
Remove the saucepan from the heat and stir in the
egg yolks and ground cashew
nuts.
Season
with pepper. Whisk the egg whites stiffly and stir a spoonful of egg
white into the sauce
mixture.
Fold in the remaining egg whites. Spread
the mixture in a greased and lined 23 x 33 cm/9 x 13
inch Swiss
roll tin. Bake
in a
preheated oven, 190°C (375°F), Gas
Mark
5, for 15-20 minutes until set and golden.
Meanwhile, make the filling. Place the tomatoes,
celery, shallots, oregano and tomato puree in a
saucepan and simmer gently for
5-10
minutes until the mixture is thick and pulpy.
Stir
in the chopped cashew
nuts, reserving a few for garnish.
Turn out the
roll
on to a hot, clean, damp tea towel covered with a
sheet of grease proof paper. Trim the edges.
Spread
the filling over the roll and roll up from a
short side, using the tea towel to help you
roll.
Sprinkle with the Parmesan and reserved nuts, and
garnish with coriander sprigs. Serve hot in slices.
Vegetable Recipes -
Cashew Nut Roll
Recipe
