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Serves 4-6
Ingredients to forage wild:
Stinging nettle 250g
Ramsons 3-4 leaves or a similar quantity of three cornered leek or hedge garlic.
Alexanders 1-2 tsp (optional or replace with Parsley)
Other ingredients:
Small onion
Butter/marge 20g
Salt
Pepper
Nutmeg
Eggs 5
Flour 50g
Cottage cheese 300g
Method:
Remove the coarse stems from the nettle; options to avoid stings include being very meticulous, a quick dip in boiling water or wearing latex gloves. finely chop the onion and then sauté with the butter in a pan till transparent.turn up the heat and add the nettle whilst continuously stirring till almost dry. Turn off the heat and if you choose to now is the time to add in the finely chopped parsley or Alexanders (something of an acquired taste but worth experimenting with) also seasoning well with salt, pepper and nutmeg. Turn out the mixture, spread over a surface and chop then leave to cool.
Line a swiss roll tin or dish with grease proof paper and grease ( I use a ceramic lasagne dish 20x32cm)
Whisk the eggs with a pinch of salt until thick and creamy, you should be able to see the trail of the whisk in the egg.
Once the nettle mix has cooled fold it into the egg very gently to keep as much air in the mix then pour into the prepared tin/dish. bake at Gas 6 (200C/400F )
I am yet to come up with a measure for a Dutch or earth oven. Bake for10-12 minutes or until even and firm, as soon as its out of the oven is the easiest time to remove the grease proof paper before placing onto another sheet and rolling, ensuring the paper stays in between the roll. Leave rolled up to cool.
Chop the wild garlic into the cottage cheese and spread over the unrolled roulade before re-rolling slicing and serving.
