ROULADES RECIPE RECIPES

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RASPBERRY SWISS ROLL RECIPE - BBC FOOD



Raspberry Swiss roll recipe - BBC Food image

This really fluffy, fruity and creamy raspberry Swiss roll is perfect for family gatherings, birthdays or as a special after dinner treat.

Provided by James Martin

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6–8

Number Of Ingredients 10

4 free-range eggs
115g/4oz caster sugar, plus extra to dust
1 vanilla pod, seeds only (or ½ tsp vanilla bean paste)
75g/3oz self-raising flour
200ml/7fl oz double cream
1 tsp vanilla extract
200g/7oz raspberries
150g/5½oz caster sugar
½ lemon, zest and juice
350g/12oz raspberries

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper.
  • Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.
  • Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch.
  • Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little.
  • Pour the double cream and vanilla extract into a large bowl and whip to soft peaks.
  • For the raspberry jam, heat a frying pan until hot. Add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved. Mix in the raspberries and cook for 3–5 minutes until thick. Remove from the heat and set aside to cool.
  • Spread the jam over the sponge, leaving a 2cm/1in gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries.
  • Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.

STUFFED FLOUNDER RECIPE | FOOD NETWORK



Stuffed Flounder Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 25

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

Steps:

  • Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
  • Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately. 
  • Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

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