ROASTED CHILLI ROULADE

Preparation Method :

• Grease and line a shallow baking tin with well-oiled baking parchment. Sprinkle with flour, knocking off any excess.
• Heat the milk in a small saucepan with the cumin, coriander and peppercorns. Leave to infuse for 30 minutes.
• Roast the chillies and garlic in the oven at 220°C/425°F/gas mark 7, for 20 minutes, turning occasionally, until the skin begins to blister and blacken.
• Remove the skin and seeds from the chillies and the skin from the garlic. Chop the flesh roughly.
• Melt the butter in a saucepan, add the flour and cook, stirring constantly for 2 minutes. Whisk in the hot strained milk and cook for 5 minutes, stirring constantly. Season with the salt and allow to cool a little.
• Put the roasted chillies and garlic in a blender with a little of the white sauce and puree until smooth. Stir the mixture into the sauce in the pan.
• Beat the egg yolks in a large mixing bowl. Beat in a little of the sauce then gradually beat in the rest. Fold in the chopped coriander and Parmesan cheese.
• Stiffly beat the egg whites with a pinch of salt. Using a metal spoon, carefully fold in 1 tablespoon of egg white to slacken the chilli mixture, then fold in the remainder.
• Pour the mixture into the prepared tin, spreading it into the corners and levelling the surface. Bake in the oven at 200°C/400°F/gas mark 6 for 15 minutes until brown and puffed.
• Allow to settle for a few minutes then turn out on to a clean tea towel. Leave for 5 minutes then carefully remove the parchment. Trim the edges neatly with a sharp knife.
• Mix the ricotta with just enough milk to give a spreading consistency. Stir in the lime zest and season to taste. Spread over the base leaving a small margin all round.
• Peel and finely dice the avocado and mix with the lime juice, tomato and coriander. Scatter the mixture over the ricotta and season with salt and pepper.
• Carefully roll up like a Swiss roll and transfer to a serving dish, seam side down. Garnish with tomato and serve with a mixed leaf salad.