27 Jun 2011 No Comments
Mike Ward summer recipe appears on BBC Radio Cumbria
If you have never heard Mike Ward, Head Chef at the Lodore Falls Hotel in Borrowdale, the Lakes, you really should take a few minutes to listen in. Mike has a monthly slot on the mid morning programme and he gives listeners a very seasonal recipe to make. This month it had to feature strawberries.
You can listen to Mike discuss the recipe recipe for Strawberry and Passion Fruit Meringue Roulade with Lemon Curd, Strawberry and Peach Schnapps coulis by following the link and listening in to the programme 1 hour and 39 minutes in. BBC Radio Cumbria link to Mike Wards roulade recipe live
The recipe is also detailed below – let us know what you think of it.
Lemon Curd
3 Lemons – Finely grated zest & juice
125g Unsalted butter
125g Caster sugar
6 large egg yolks (use the whites for the meringue)
Method
Put zest, juice, butter and sugar into a heat proof bowl. Set over a saucepan of simmering water. Heat gently until the butter has melted and the sugar has dissolved.
Remove from the heat, add the beaten yolks and mix well. Return to the heat and cook gently, stirring constantly until thickened. The curd should be thick enough to coat the back of a spoon and leave a trail when lifted.
Pass through a fine sieve to remove any bits, refrigerate until needed
Roulade Ingredients
6 Egg whites
300g Caster sugar
200g Lemon curd
3 passion Fruit
250ml Double cream
2 Punnets strawberries
1 Shot peach schnapps (optional)
Baking Tray 35cmx 25cm approx
Sheet baking parchment
Whisk egg whites with a small pinch of salt until stiff peaks form. Gradually add caster sugar and whisk until smooth.
Place baking parchment on tray and spread meringue evenly over surface. Bake in pre heated oven 180˚C/ (160˚C fan), gas 4 for 15 mins approx, until slightly crisp on surface.
Remove from oven and turn out upside down on another sheet of baking parchment. Leave to cool.
Meanwhile whip the double cream.
Hull and chop half the strawberries into bite size pieces.
Cut passion fruit in half and scoop out pulp and add to cream with strawberries. Fold all together gently. (A little extra sugar may be added if desired)
When meringue has completely cooled, spread a thin layer of lemon curd over the surface.
Then add cream, strawberry and passion fruit mixture over and spread evenly.
Using the baking parchment, roll meringue lengthways to form the roulade.
Strawberry & Peach Schnapps Coulis
Place the remaining hulled strawberries and peach schnapps in liquidiser or food processor and blitz until smooth. Set aside until required.
To serve
Add a quantity of coulis on serving plate
Slice portion of roulade, place on coulis
Garnish as desired, dust with a little icing sugar and serve.
