Vegetable Recipes - Cashew Nut Roll Recipe

Ingredients

Serve 6

• 40 g/1 1/2 oz butter

• 40 g/1 1/2 oz plain flour

• 250 ml/8 fl oz milk

• 4 small eggs, separated

• 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

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Spread the filling over the roll and roll up from a short side, using the tea towel to help you roll.

7. Sprinkle with the Parmesan and reserved nuts, and garnish with coriander sprigs. Serve hot in slices.