Experts From the Kitchen : Potato Roulade

#by Lipi Sachdeva, Pinewood

Hey! What's your favorite series or reality show these days? I am glued to the idiot box at 9 pm sharp nowadays, because it is Masterchef season -7 time!! I am not a big fan of T.V as such,  but when it comes to cooking shows, I wouldn't miss any for the world, and then every new dish has to be tried out by me! Every single time!

So this time when Chef Anahita Dhondy came to challenge the participants with her five star style luxurious potato roulade, I decided to try it out for myself, and to my surprise it turned out really well!!

So friends and followers, here I am sharing the vegetarian version of the ‘potato roulade’. If you want you can replace the cheese filling with chicken of your choice.

Traditionally found in various European cuisines, the term roulade basically comes from the French word “ rouler” which means ‘to roll’.  So anything which is rolled and filled can be called a ‘roulade’.

A very simple example of the roulade is the ‘swiss roll’. It can be sweet or savory. A dish which has been popular since the 18th century had to find its way to India. As a typical Indian woman, I too have the habit of recreating all the recipes to suit the palette of my people. 

So yes this dish is inspired from Chef’s Masterchef recipe, but recreated in my own way to make it easier. Do try this out and let me know the results. You can also find it on my Instagram account as well. Also you can ping me if you need help in cooking this gorgeous roulade.

Soooooo let's start!

Ingredients

For the roulade -

1 Potato

For filling -

2 Tb.sp. mozzarella

2Tb.sp. Amul processed cheese

2 Tbb.sp. Paneer

Handful spinach chopped

2 sprigs rosemary

10 italian/indian basil leaves 

For the curry –

4 garlic

4 tomatoes

1 whole chilli

Salt to taste

Black pepper

1 t.sp.olive oil

½ t.sp.sesame seeds

3-4 cherry tomatoes

Step 1:

Prepare the filling first

For filling –

Grate paneer, mozerella and processed cheese in a bowl. 

Add rosemary and basil leaves

Saute spinach in a pan and mix to the above mixture.

Check for seasoning. If required you can  adjust salt as per your taste.

Add black pepper and chilli flakes to the filling.

Mix it well and keep aside.

Step 2:

Prepare the outer layer –

Grate potato (Do not peel the potato then it looks beautiful)

Rub salt and chilli flakes over it.

Step 3:

Prepare roulade –

Spread cling film wrap on the slap and hold it tight.

Now spread potato in 4 layers slightly overlapping each other.

Put the filling prepared in first step.

Now roll the potatoes starting from one end and taking towards the other.

Seal it from both the ends.

You will get a cylindrical shape potato roll filled with cheese mixture.

Now you need to prick this cling fim wrapped over the potatoes so that it sinks while boiling.

Step 4:

Boil it –

Take a large pan(size in which your roulade immerse completely) 

Add water to the brim.

Add roulade along with the cling film.

Let it cook for 30 minutes.

Switch off the flame and keep aside. Let the roulade be dipped in water.

Step 5:

Prepare curry –

In a mixer grinder add garlic, 4 basil leaves, 1 whole red chilli and tomatoes.

Saute this mixture in olive oil. Do not overcook, the red colour of tomatoes should remain intact. 

You may also boil the potatoes and remove its skin for more authentic flavor.    

Add salt and keep aside.

Step 6:

Carefully take out the roulade from the hot water. Cut the cling film using a scissor. Take a pan.  Add olive oil to it. Add roasted white sesame seeds for crunch if you want. Put carefully boiled roulade in the pan. Sauté for two minutes from all sides and switch off the flame immediately.

 Step 7 –

Now is the time to plate -               

Pour the curry first on the plate.

Now carefully put your roulade over the sauce.

Add 2-3 sauteed basil leaves from top.

Add sauteed cherry tomatoes to add nice colour to the plate.

And your potato roulade is ready to serve!!