Fonterra Food Services
Spinach Pumpkin Seed and Lemon Myrtle Cheese Roll
4 eggs
50g cornflour
300g spinach
10g pumpkin seeds, toasted and semi-crushed
2g lemon myrtle
250g cream cheese
50g sour cream
1/4 bunch parsley, finely chopped
Salt and pepper to taste
Pepper cream:
150ml Anchor Cooking Cream
1 tbsp horseradish cream
10g cracked black pepper
1 pinch salt
Anchor Culinary Cream
Blanch spinach leaves and dry. Blend egg, cornflour, seasoning and spinach together and spread evenly onto greaseproof paper (about 1 cm thick). Bake at 160°C for 4-5 minutes until cooked. Let stand for a minute, then roll in a clean teatowel while still warm.
In a food processor, blend cream cheese, sour cream, lemon myrtle and parsley. Fold in seeds and season to taste. Spread the mixture over egg mixture and roll into roulade (keeping it very tight). Place in fridge until set.
Pepper cream:
Blend all ingredients in a food processor.
To serve:
Slice roll and spoon pepper cream over top. Serve with bell pepper chutney and leaf salad.

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