4 oz cashew nuts, lightly toasted and
coarsely ground
pepper
Filling:
1 lb tomatoes, skinned and roughly chopped
2 celery sticks, chopped
2 shallots, chopped
1/2 tsp dried oregano
2 tbsp tomato puree
4 oz cashew nuts, lightly toasted and
coarsely chopped
To garnish:
freshly grated Parmesan cheese
coriander sprigs
Method :
Melt the butter in a small
saucepan, stir in the flour and cook for 1 minute.
Blend in milk, cook until mixture
thickens.
Remove saucepan from heat and stir
in the egg yolks and ground cashew nuts.
Season with paper.
Whisk egg whites stiffly, stir a
spoonful of egg white into sauce mixture.
Fold in the remaining egg whites.
Spread mixture in a greased and
line 9 x 13 inch Swiss roll tin.
Bake 375F, gas mark 5, for 15-20
minutes until set and golden.
Make the filling, place the
tomatoes, celery, shallots, oregano and tomato puree in a saucepan
and simmer for 5-10 minutes till the mixture is thick and pulpy.
Stir in the chopped cashew nuts,
reserving a few for garnish.
Turn out the roll on to a hot,
clean, damp tea towel covered with a sheet of greaseproof paper.
Trim the edges.
Spread the filling over the roll
and roll up from a short side, using the tea towel to help you roll.
Sprinkle with Parmesan and
reserved nuts, and garnish with coriander sprigs.
