Hola lovely readers! Do you still remember me?! I know it’s been a while but I’m back from my hiatus for more fun 🙂
Can you believe it’s December already! Geez, where does the time go?? The silly season is upon us and in lead up to Christmas I figured I share with you my take on a humble dish that I have eaten and many Persians eat on a daily basis. The ever ubiquitous “Kuku”. Now for those of you who are not familiar with that word this is a staple in Iranian home cooking and chances are you may have had something that resembles this….think “Frittata”. A Frittata is an egg based Italian dish that is oven baked, likewise a “Kuku” is a stove top cooked version of a Frittata!
There are numerous versions of the “Kuku” found in Iran, some with potato, some with herbs, some with eggplant. The choices are endless, basically if you can mix it with egg and cook it you can call it a Kuku!!
Full disclosure, I’m not a huge fan of “Kuku” and I’ll only really eat it there is no other choice of food available. So why am I posting about it you ask? Well, in my previous life of auditioning for MKR I came up with a more modern and fancier version of “Kuku” that is absolutely FAB.
The reason why it’s such a great recipe is that it is my interpretation of a “Kuku”, it combines all the flavour combinations that I like to eat with a “Kuku” in the one go. Rather that creating just a “Kuku” and serving it with elements I like to put together I decided to combine it all and serve it as a roulade. Plus it’s an excuse to use my Kitchen Aid, can’t go wrong.
The type of “Kuku” that I’m basing my roulade recipe on is “Sabzi Kuku”. Sabzi means herbs so it’s a “Sabzi Kuku Roulade” recipe. I really hope you try to attempt this recipe, it’s a great addition to a Christmas lunch spread. It’s also pretty healthy and a good option for vegetarians. It also impressive looking so it will be a hit with your guests.
Hot tip: you can choose different flavour combinations and substitute elements you can’t find or don’t want to use
Sabzi Kuku Roulade
For the sponge batter:
- Parsley, Coriander, Chives (also you can use garlic chives instead), baby spinach all chopped
- 1 clove of garlic
- Spring onion/shallots (optional)
- 6 eggs
- Salt 1/2 tsp
- Pepper to taste
- Lemon zest
- Turmeric ground 1/2 tsp
- 100 g Plain flour
- 100 ml oil
- 250 g cream cheese (you can also add a bit of ricotta to this)
- Barberries 1/2 cup cleaned, washed and sautéed (for filling and garnish)
- Walnuts 1/2 cup chopped (to enhance the flavour; leave Walnuts in water and place in fridge rather than using dry/raw)
- Poached Chicken pieces shredded (optional, leave out if vegetarian)
- Chilli flakes (optional)
- Lemon juice
Firstly to perform this recipe you must own a mixer of some kind, if you don’t have a Kitchen Aid then use a hand mixer and a bowl.
To make the sponge simply mix all the ingredients and slowly add the flour to the egg batter. pre-heat the oven to 180 and grease and line an adequate sized oven tray. If your tray is too large the roulade won’t be as thick as there is a greater surface area. Spread the batter evenly onto the lined tray and give it a good couple of taps to release the trapped air. Place in oven for 20 mins and check to see whether it is ready by stabbing it gently with a toothpick or knife. Once the knife and or toothpick is clear, remove the tray and with the help of tea towel, roll the sponge and place it on a rack to cool for 30 mins.
While the sponge is cooling, sauté the Barberries and leave aside. If you can’t find this ingredient try an alternative like cranberries or sultanas. Mix the cheese until soft and add the Chilli flakes. You can use Cinnamon instead of Chilli if you are adding Cranberries/sultanas to the mixture. With a brush, spread some lemon juice on the sponge to help the cheese mixture adhere to the surface. Then spread the cream cheese mixture and sprinkle the Barberries and chopped Walnut. When spreading the filling make sure that you leave the edges clean as too much will spill out once the sponge is rolled. Roll the sponge and wrap in a tea towel and place it in the fridge for a couple of hours.
The roulade is now ready to be served. You can serve it as whole (above photo) with some Barberries as garnish or slice it like below and serve with yoghurt and barberry sauce. Bon appetit!
To make up for my lack of posts and because it’s the season of giving and I’m feeling generous I will be posting later again this month so watch this space. Till next time Xx