Christine McFadden Cookery and Food Writing
Instagram
Christine McFadden with students
HOME FOOD WRITING BLOG RECIPES CLASSES HOW TO BOOK LINKS WE LIKE CONTACT
ARCHIVE
Avocado-Stuffed
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roast Grouse with
Blackberries
Roasted Squash and
Chilli Soup
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Learn to make meringues Christine McFadden Southwest
Strawberries fruit cookery classes Christine McFadden Southwest
Desserts Dorset Foodie cookery classes Southwest

Meringue Roulade with Strawberry,
Cucumber and Mint Filling

Strawberries, cucumber and mint are a superb summery threesome. Use the most fragrant, sun-warmed strawberries you can find, and preferably an organic or homegrown cucumber. For the best flavour use organic eggs and cream. This show-stopper of a dessert will have your guests clamouring for more.
Serves 8

for the meringue
egg whites (preferably from organic eggs) 4
salt a pinch
caster sugar 250g

for the filling
cucumber (preferably organic or home-grown) 1, about 23 cm long
caster sugar 2 tbsp, plus extra for sprinkling
cream cheese (preferably organic) 250g
double cream (preferably organic) 200ml
mint leaves chopped to make 1 tbsp, plus a few small mint leaves to decorate
strawberries 280g at room temperature, hulled and thinly sliced lengthways

1) Peel the cucumber, slice lengthways into quarters and discard the seeds. Thinly slice the flesh diagonally. Put in a sieve and sprinkle with sugar. Leave to drain for at least 1 hour, stirring occasionally.

2) Preheat the oven to 180°C/gas 4. Line a large Swiss roll tin with baking parchment.

3) Tip the egg whites into a large scrupulously clean bowl. Add a pinch of salt. Using an electric beater, beat for about 3 minutes until stiff peaks form. Beat in the sugar a tablespoonful at a time.

4) Spoon into the lined Swiss roll tin and level the surface. Bake for 6–8 minutes until pale golden. Reduce the heat to 140°C/gas 1, and bake for another 10 minutes.

5) Turn out onto a sheet of baking parchment. Carefully peel away the parchment lining the base. Leave to cool for 10 minutes.

6) Whisk together the cream cheese, sugar and cream until stiff. Add the mint. Spread evenly over the meringue, leaving a 2-cm margin at either end.

7) Thoroughly dry the cucumber with kitchen paper.

8) Reserve a few cucumber and strawberry slices to decorate. Scatter the rest evenly over the cream.

9) Carefully roll up the meringue from the short ends, using the parchment to lift it. Transfer to a serving dish and chill for 30 minutes.

10) Decorate with slivers of cucumber, strawberry slices and mint leaves. Serve immediately.

Cook's Tip
It's important to drain and dry the cucumber thoroughly to prevent it from leaking liquid into the filling.

 

© Christine McFadden, May 2016

    Photography:Scott Morrison, Christine McFadden    
© 2017 The Dorset Foodie | Website by Compass