Watercress roll dublin recipe

Watercress Roll Dublin recipe

This article was published by: Matthew

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Ingredients

4 stalks	leek
2 bunch(es)	watercress
4 large	eggs
300 ml	cream
	salt and pepper
100 g	freshly grated Parmesan cheese
450 g	Irish farm cheese
300 ml	mayonnaise
	salt and pepper

Instructions

Preheat the oven to 200°C.

Wash, trim and roughly chop the watercress and the leek. In a bowl, whisk the eggs with the cream, add the leek and watercress and mix well. Season with salt and pepper.

Line a baking tray with baking parchment and evenly divide the egg mixture on the tray. Bake for 20-30 minutes until golden brown.

In the meantime, place a piece of baking parchment as large as the baking tray on the working surface. Evenly divide the Parmesan cheese on the parchment.

Take the baking tray out of the oven and immediately turn over the baked egg mixture onto the grated cheese. Allow to cool down.

Roughly grate the farm cheese, then mix the cheese with the mayonnaise. Season to taste with salt and pepper. Divide the mixture on the cold egg mixture. Tightly roll up with help of the parchment paper. Cut the roll into slices and serve with salad as a starter.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a