I love making roulades, they always look so impressive and complicated but truth be it, they’re REALLY easy, and simple to make! This Christmas Roulade Tree recipe, is gluten free, low fat, and high in protein making it perfect Christmas MP party food.
The roulades can be made with any filling selection. Smoked salmon with dill, is a favourite of mine, but sliced turkey breast with cranberries and/or thinly sliced roast beef with corn relish and chill sauce are excellent substitutions too.
The roulades can be prepared in advance, which is always a good thing, especially at Christmas. Secondly, this dish looks impressive and tastes sensational.
Meal Classification - Outside the Metabolic Window.
340g baby spinach leaves, washed
2 whole eggs
8 egg whites
125g light/low-fat cream cheese
1 cup wood fired capsicum strips, drained
150g lean shaved leg/virginian ham
150g lean shaved/pulled bbq chicken
2 heaped tbls of cranberry jelly/sauce
2 tbls pesto sauce
½ yellow capsicum, deseeded, finely diced, for garnish
¼ cup pomegranate seeds, for garnish
4-5 red & 4-5 green cocktail pickled onions, for decoration (optional)
Step 1. Preheat oven to 180°C degrees. Line 2 x baking trays (32 x 23cm) with a sheet of baking paper each. Spray trays lightly with cooking oil before placing the baking paper on the base.
Step 2. First place spinach into either a steamer or microwave safe dish and cook/steam spinach until just wilted. Using a couple of paper towel sheets lightly daub/or squeeze excess moisture from the cooked spinach.
Step 3. Place whole eggs and eggwhites into either your bullet/food processor. Process on high until blended. Add cooked spinach and pulse blend to combine.
Step 4. Evenly distribute the egg spinach mixture over the baking trays. Place in oven and cook for 10-12 minutes or until set.
Step 5. When cooked, transfer roulade bases to a cooling tray, and peel off/ remove the baking paper. Next, carefully roll the roulade bases up and allow them to cool.
Step 6. When cooled, gently unroll the roulades onto a flat clean, dry surface/ chopping board.
Step 7. The Filling: Using a fork, whisk the cream cheese until smooth. Spread cream cheese over the roulades. Next spread pesto over one of the roulades and cranberry sauce/jelly over the other.
Step 8. Layer both roulades with capsicum strips, then place pulled/shaved chicken on top of the roulade with pesto and shaved ham on top of the roulade with cranberry jelly.
Step 9. Carefully, roll filled roulades up, cover with cling wrap/plastic film, and refrigerate until ready to serve.
Step 10. Cut roulades into 8-9 pieces each. On a large flat platter, arrange the roulade pieces in the shape of a Christmas tree. To decorate your tree, sprinkle with yellow capsicum and pomegranate seeds, and place the pickled cocktail onions to replicate Christmas bubbles. Serve immediately.
Makes: 2 x large roulades/ 18 pieces Prep & Cooking time: 35 mins
Nutritional Information: (3 pieces per serving)
Calories/kjs: 150.3 Protein: 22.9 g Carbs: 3.2 g Fat: 5.1 g