Cheese Roulade With Herbed Goats’ Cheese And Grilled Red Capsicum — Belinda Jeffery

Ingredients

• Serves 6-8.
• Cheese roulade
• 60g unsalted butter
• 55g plain flour
• 1 3/4 cups (440ml) cold milk
• 6 x 60g eggs, separated
• 60g finely grated parmesan
• Sea salt, to taste
• herb sprigs, to garnish
• Filling
• 1 1/2 large red capsicums (peppers)
• 250g cream cheese, at room temperature
• 150g soft goat’s cheese marinated in herbs and olive oil (I use Meredith goat’s cheese or feta for
• this)
• 1 heaped tablespoon finely chopped chives
• 1 heaped tablespoon finely chopped flat-leaf parsley
• 1 heaped tablespoon good-quality mayonnaise
• 2-3 tablespoons small parsley leaves
• About 6 large basil leaves, torn (or the equivalent in tiny basil leaves)