12 September 2014,13:27 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Grease and line a shallow baking tin with well-oiled baking parchment. Sprinkle with flour, knocking off any excess.
  • Heat the milk in a small saucepan with the cumin, coriander and peppercorns. Leave to infuse for 30 minutes.
  • Roast the chillies and garlic in the oven at 220°C/425°F/gas mark 7, for 20 minutes, turning occasionally, until the skin begins to blister and blacken.
  • Remove the skin and seeds from the chillies and the skin from the garlic. Chop the flesh roughly.
  • Melt the butter in a saucepan, add the flour and cook, stirring constantly for 2 minutes. Whisk in the hot strained milk and cook for 5 minutes, stirring constantly. Season with the salt and allow to cool a little.
  • Put the roasted chillies and garlic in a blender with a little of the white sauce and puree until smooth. Stir the mixture into the sauce in the pan.
  • Beat the egg yolks in a large mixing bowl. Beat in a little of the sauce then gradually beat in the rest. Fold in the chopped coriander and Parmesan cheese.
  • Stiffly beat the egg whites with a pinch of salt. Using a metal spoon, carefully fold in 1 tablespoon of egg white to slacken the chilli mixture, then fold in the remainder.
  • Pour the mixture into the prepared tin, spreading it into the corners and levelling the surface. Bake in the oven at 200°C/400°F/gas mark 6 for 15 minutes until brown and puffed.
  • Allow to settle for a few minutes then turn out on to a clean tea towel. Leave for 5 minutes then carefully remove the parchment. Trim the edges neatly with a sharp knife.
  • Mix the ricotta with just enough milk to give a spreading consistency. Stir in the lime zest and season to taste. Spread over the base leaving a small margin all round.
  • Peel and finely dice the avocado and mix with the lime juice, tomato and coriander. Scatter the mixture over the ricotta and season with salt and pepper.
  • Carefully roll up like a Swiss roll and transfer to a serving dish, seam side down. Garnish with tomato and serve with a mixed leaf salad. 


  • 500 ml milk
  • 1 teaspoon cumin seeds, toasted
  • 2 teaspoon coriander seeds, toasted
  • 8 peppercorns
  • 6 fat fresh red chillies
  • 6 large garlic cloves, unpeeled
  • 100 grams butter
  • 5 tablespoon flour
  • ½ teaspoon salt
  • 6 eggs, separated
  • 6 tablespoon finely chopped coriander
  • 5 tablespoon freshly grated Parmesan


  • 300 grams ricotta cheese
  • 3 tablespoon milk
  • Grated zest 1 lime
  • Salt and pepper
  • 2 small avocado
  • 2 tablespoon lime juice
  • 15 cherry tomatoes
  • 2 tablespoon finely chopped coriander
  • Garnish
  • Cherry tomato slices

To Serve

  • Mixed leaf salad

1 comment for “Roasted Chilli Roulade”

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