Butternut squash roulade with a spinach and Gorgonzola filling, with (failed) pommes soufflees and mulled red cabbage
ROULADE
Steamed half a butternut squash indice. Mashed it and added mustard powder and nutmeg. Separated four eggs. Mixed the yolks with the squash, salt, pepper and 100g of Gruyere. Whisked the egg whites to soft peaks. Folded in to the yolks and spooned into a lined Swiss roll tin. baked on 180 c (fan) for twenty minutes.
Filling was 250g baby spinach steamed in the bag in the microwave (2 mins), then cooled, squeezed and chopped. Added nutmeg, chopped Gorgonzola and 4 tbsp cream. Mixed up.
Spread on baked roulade and out back in oven for 5 minutes with grated Parmezan on top.
MULLED RED CABBAGE
Cooked half a red cabbage in butter in covered pan. Added a chopped red onion for five minutes and then add a mulled wine spice sachet, three chopped small apples, two tbsp demerara sugar, 100g red wine vinegar and 4 tbsp of quince jelly. Bring to boil and then simmer for an hour.
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