Gruyère Roulade With Herbed Cheese Filling Recipes

GRUYERE AND CHICKEN ROULADE

Steps:

• Preheat oven to 350°F.
• Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
• Cover each filet with a slice of ham, then a slice of Gruyere.
• Set aside one tablespoon chives; sprinkle rest over cheese.
• Roll up chicken; secure with a wooden toothpick or string.
• In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed.
• Pour off excess oil.
• Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
• Place roulades on a dish, remove toothpick or string and keep warm.
• Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
• Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
• Pour over the sauce and serve immediately, with a selection of baby vegetables.

CHARD, ONION & GRUYèRE PANADE (BREAD CASSEROLE)

Steps:

• To prepare onions: Place the onions in a deep saucepan (or Dutch oven) and drizzle and toss with oil to coat, about 1/4 cup. Set over medium-high heat and, shimmying the pan occasionally, cook until the bottom layer of onions is slightly golden around the edges, about 3 minutes. Stir and repeat. Once the second layer of onions has colored, reduce heat to low and stir in garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber and tender but not mushy, about another 20 minutes. If at any point the onions dry, cover them to trap some moisture.
• Preheat the oven to 325°F.
• To prepare chard: Place a few handfuls of leaves in a large saute pan or skillet with a drizzle of oil, a sprinkling of water (if you've just washed the chard, it may have enough on the leaves), and a few pinches of salt. Set the pan over medium heat until the water begins to steam, then reduce the heat and stir and fold leaves until just wilted, 3 to 4 minutes. (Leaves should be uniformly bright green, the white veins pliable.
• To prepare bread: Toss and massage the cubed bread with a few tablespoons of olive oil, a generous 1/4 cup of the stock and a few pinches of salt, to taste.
• To prepare panade: Use a flameproof, 3-quart souffle dish or enameled cast-iron Dutch oven. Assemble the panade in layers, starting with a generous smear of onions, followed by a loose mosaic of bread cubes, a second layer of onions, a wrinkled blanket of chard, and a handful of the cheese. Repeat, starting with bread, the onions and so on, until the dish is brimming. Aim for 2 to 3 layers of each component, then make sure the top layer displays a little of everything. Irregularity in the layers makes the final product more interesting and lovely. Drizzle with any remaining olive oil.
• Bring the remaining 3 3/4 cups stock to a simmer and taste for salt. Add stock slowly, in doses, around the edge of the dish. For a very juicy, soft panade, best served on its own, like a soup or risotto, add stock nearly to the rim; for a firm but succulent panade, nice as a side dish, fill to about 1 inch below the rim. Wait a minute for stock to be absorbed, then add more to return to the desired depth. The panade may rise a little as the bread swells.
• Set panade over low heat and bring to a simmer; look for bubbles around the edges (heating it here saves at least 30 minutes of oven time).
• Cover the top of the panade with parchment paper, then very loosely wrap the top and sides with foil. Place a separate sheet of foil under the panade or on the rack below it, to catch drips.
• Bake until the panade is piping hot and bubbly. It will rise a little, lifting the foil with it. The top should be pale golden in the center and slightly darker on the edges. This usually takes about 1 1/2 hours, but varies according to shape and material of baking dish and oven.
• Browning and serving: Uncover panade, raise temperature to 375°F, and leave until golden brown on top, 10 to 20 minutes. Slide a knife down the side of the dish and check the consistency of the panade. Beneath the crust, it should be very satiny and it should ooze liquid as you press against it with the blade of the knife. If it seems dry, add a few tablespoons simmering stock and bake for 10 more minutes.

GRUYèRE ROULADE WITH HERBED CHEESE FILLING

Steps:

• Preheat oven to 350 deg F/180 deg C (lower for fan-convection ovens).
• Line a jelly roll tin (about 14 x 8 or 9 inches) with nonstick baking paper, and oil lightly or grease with butter. Sprinkle with about 2 tablespoons Parmesan cheese.
• Make the quick FILLING first:.
• Chop the herbs finely and whisk to spreading consistency with the mayonnaise, cream cheese, pepper and salt. Add a little cayenne or hot pepper to taste, if you like. If it's quite soft, put in fridge to firm a little.
• The ROULADE:.
• In a mixing bowl, mix together the breadcrumbs, Gruyere, cream, egg yolks, cayenne pepper and salt to taste.
• With clean beaters, whisk the egg whites until they form soft peaks. Gently fold into the cheese mixture.
• Spread mixture evenly in the prepared tin, and bake for 10 minutes or until firm and golden on top.
• In the meanwhile, sprinkle a clean kitchen towel sparingly with a little water, and sprinkle over the grated Parmesan.
• Leave roulade to cool a little, then turn out on the towel. (I find it's best to cut off extra baking paper before turning it out, so the paper is not caught underneath the roulade). Cool: this takes no more than 8 minutes.
• Spread the herb-and-cream-cheese mixture on top of the roulade.
• Then cover the mixture with salmon slices or salami, or good ham slices (not pink plastic!) If using ham, spread over lightly some mustard of your choice.
• Carefully roll up the roulade and keep rolled in the towel so it keeps its shape. It can stay in the fridge until needed, but is better served at room temperature.
• Or remove to a suitable plate, trim the uneven sides, cover with plastic wrap, and refrigerate until 30 minutes before serving.
• Serve as is a part of a festive buffet, with salsa on the side, or make starter plates as follows:.
• Toss the lettuce with very little vinaigrette -- just enough to make the leaves glisten. Divide between 6 plates, arranging it to one side.
• Swirl a sauce of your choice on the serving plates.
• Remember to trim off the uneven ends of the roulade before using.