SAVOURY POTATO ROLL
Ingredients (serves 4):
750g (1 ½ lb) Potatoes
15g ( ½ oz) Margarine or
100g (4oz) Mature Cheddar
Salt and freshly ground
1-2 tbsp grated Parmesan
Vegetable oil, for greasing
750g (1 ½ lb) Fresh
spinach or 500g (1lb) packet frozen leaf spinach
100g (4oz) Curd cheese
Freshly grated nutmeg
Bring the potatoes to the boil in water, lower the heat and
then simmer for 20 minutes until tender.
Drain the potatoes well and mash with margarine. Add 75g (3
oz) of the grated Cheddar cheese and beat until smooth. Season to
taste and set aside to cool.
Put spinach into a saucepan with only the water that clings
to the leaves after washing. Sprinkle with salt, cover and cook over
low heat for 5 minutes, shaking the saucepan constantly. Or, cook
frozen spinach according to packet instruction.
Drain the spinach thoroughly and chop finely. Add the curd
cheese, nutmeg, salt and pepper, mix well.
Heat the oven to 200C/400F/Gas 6 and grease a baking tray.
Lightly oil a large piece of greaseproof paper and sprinkle
with the Parmesan cheese. Spoon the cooled potato mixture into the
centre. With floured hands, pat out potato to a 30 x 25 cm (12 x 10
inch) rectangle. Smooth the surface.
Spread spinach mixture evenly over potato to within 2.5 cm (1
inch) of the edges, then, starting from 1 short end, lift paper to
roll up the mixture like a Swiss roll.
Using 2 fish slices, lift and transfer the roll to prepared
tray, seam side down. Sprinkle with the remaining grated Cheddar
cheese and bake above centre in the oven for 25-30 minutes, until
golden. Transfer to a warmed serving plate and serve.