Leek and Cheese Roulade

For 4
Two large leeks, thinly sliced 
30 ml of Olive oil 
200 g of hard cheese, grated 
Six Eggs 
One orange 
Salt and Pepper, 
seasoning 
 
For the sauce 
200 ml of cream 
One tbsp of dried mixed herbs (Tarragon, dill, parsley, basil and oregano) 
¼ of a vegetable stock cube
 
 
1.   Start by preheating the oven at 180ºC and by covering a tray with oven paper. 
2.   Sweat the finely sliced leeks by frying them at very low heat for 10 o 15 minutes. 
3.   Once the leeks are done remove from the heat and season to taste, its also the time to grate the very outside skin of an orange and mix it with the leeks, let it cool down by removing it from the heat. 
4.   Separate the egg yolks and add to the leeks, leave them as it is for the moment being. 
5.   Beat the egg whites in a bowl until they peek, in practical terms you could turn the bowl over and the content wouldn't fall out. When done mix very gently with the leeks and egg yolks with a large metal spoon.
6.   Spread the mixture on the oven paper and cook in the oven for 15 minutes at 180ºC 
7.   When the time is up, remove the roulade from the oven and while it is still relatively hot turn it over on to a second piece of oven paper, let it cool for five minutes and then peel the paper of the roulade
8.   Cover the side of the roulade you have just peeled the paper with grated cheese. 
9.   Now its time to roll the roulade. By using the the oven paper as a leaver, roll it over its self like a swiss roll. It has to be quite tight and firm but be careful not to squash it all. the now cheese pastry 
10.  Now it is ready for you to reheat it the roulade in the oven for 10 minutes at 180ºC before you serve it. 
11.  The sauce is done by reducing the herbs, the stock cube and the cream for 10 minutes at very low heat. 
12.  Serve the roulade sliced and garnished with the sauce.
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food/recipes/leek-and-cheese-roulade
food/recipes/leek-and-cheese-roulade