Chasing the summer aboard yachts prohibits us from serving winter-style dishes too often and so we keep pushing the boundaries and creating new ﬂavor combinations suited to the areas we are in. For example, guests won’t want a stew after spending the day snorkeling in 90 feet of tropical water.
Something I have noticed over the past few years is the desire for healthy, light meals. With this in mind, this spinach roulade is a great alternative to rice-, potato- or pasta-orientated sides. The mild ﬂavors allows it to pair wonderfully with most proteins and not over-power even the mildest of ﬁsh. It is a great vegetarian option as a meal on its own.
Use this recipe as a guideline and add other ﬁllings to bring in new ﬂavors and your own creativity.
10 eggs, separated
2 pinches salt
1 cup self-rising ﬂour
4 cups spinach, chopped
2 cups ricotta
1 tbsp coarse cracked black pepper
Preheat oven to 350 degrees
Whisk egg whites to a stiff peak.
Place the yolks, a pinch of salt, ﬂour and spinach in a blender and blend for 30-60 seconds.
Pour yolk mixture into a bowl, and gently fold in 1 cup of egg whites using a wooden spoon.
Line a 6-inch x 13-inch baking tray with a ¾-inch lip (or similar) with parchment paper.
Pour the egg mixture into the tray, gently shaking the pan to distribute the mixture evenly,
and place in oven for 15-20 minutes. Keep an eye on the “cake” as different ovens
will have different effects. Watch for a ﬁrm soufﬂé consistency.
Immediately ﬂip the “cake” out onto a wire cooling rack and remove the parchment
paper. Let cool.
In a bowl, mix the ricotta, the other pinch of salt and pepper together.
Roll out a clean dish towel and place the “cake”on top, with the longest edge at the
end of towel.
Spread the ricotta mixture evenly over the “cake”.
Roll the “cake” using the towel for support in aiding in an even roll.
Remove towel and wrap the roulade in cling ﬁlm, twisting both ends tightly, allowing for
a better binding.
Slice pieces 1-2 inches thick and serve at room temperature.
Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts. Comments on this recipe are welcome at firstname.lastname@example.org.