MASTERCLASS
Goat’s cheese, mozzarella and red pepper roulade
‘The techniques here will stand you in good stead for other dishes, including skinning red peppers then using them to make a wrapper for your cheese. I like the pointed Romano peppers as they are sweeter than standard red peppers and you can find them easily’
PREPARATION lYou need to assemble this 24 hours before
you want to eat it so it can firm in the fridge. l First skin the peppers so they are soft
enough to wrap around the filling. The easiest way is to skewer each pepper whole with a fork and hold over a ring on the gas hob, turning all the time until the skin softens and blisters. When the peppers are blackened, put them in a plastic freezer bag, tie a knot and leave for 15-30 minutes to let them steam and their skins loosen. Open the bag, hold each pepper by its stalk and wipe with a piece of kitchen paper. The skin should come off easily. If you have a few little black bits left, don’t worry – they will
give your roulade a nice chargrilled look. lNow split each pepper in half lengthways
and take out the seeds and the stalk. l Cut 2 pieces of clingfilm, 50cm x 30cm/ 20in x 12in, and lay one on top of each other
on your work surface. lTear the mozzarella into shreds.
METHOD 1 In a bowl mix the mozzarella with the goat’s cheese. Season with lots of black pepper – you don’t need salt as there should already be enough saltiness in the cheeses. Add the basil leaves and stir well then mix in about 4 tbsp of extra virgin olive oil and put in the fridge for 5-10 minutes. 2 Lay the peppers on the double layer of clingfilm with the skinned side facing downwards. Arrange them so the pointed ends and wider ends interlock and overlap slightly, creating a solid layer with no gaps. 3 Spoon the cheese mixture down the centre
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of the peppers. To roll up the roulade, take hold of the edges of the clingfilm nearest to you (both layers) and lift upwards and away from you. As you do so, your layer of peppers will start to roll over the cheese mix. Continue to pull the clingfilm upwards, using your hands to wrap the pepper tightly around the cheese. Tuck the clingfilm you have been holding over the top and wrap tightly. You can wrap an outer layer of foil around for extra protection, twisting the ends like a Christmas cracker. 4 Put the roulade in the fridge for at least 24 hours so it firms up for easy slicing. 5 When you are ready to serve, have your salad leaves washed and ready. 6 Keeping the wrapping on, slice the roulade into rounds about 2cm/¾in thick with a very sharp knife. 7 This is delicious served cold, but my favourite way to have it is fried. Remove the clingfilm and foil. Sprinkle some maize flour on a plate and dust each roulade slice in it. Heat a thin film of olive or rapeseed oil in a large frying pan and fry for about 1 minute on each side until golden and crispy – don’t overheat the oil to the point of smoking, or you will burn the maize flour coating. The peppers and outer layer of cheese will be warm and melting, and the inside still cold. 8 Serve each slice with salad leaves and drizzle with a little extra virgin olive oil and a few drops of quality balsamic vinegar, if liked.
SERVES 10-12 INGREDIENTS
8-10 long Romano peppers (or about 12 large red peppers) 400g/14oz buffalo mozzarella 600g/1¼lb soft goat’s cheese Freshly ground black pepper Big bunch of fresh basil leaves About 4 tbsp extra virgin olive oil, plus a little extra to serve Salad leaves, such as peppery rocket, to serve Maize flour, for dusting Good olive oil or rapeseed oil, for frying
Balsamic vinegar (optional), to finish
‘To roll up the roulade, take hold of the clingfilm and lift upwards and away from you so your layer of peppers rolls over the cheese mixture’
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