Hidden Valley

Ham Roulade
with Mustard sour Cream Sauce

Hidden Valley


500g ham, finely chopped
1 tbspn virgin oil
6 eggs, separated
4 tbspns flour
4 tbspns butter, melted
½ tspn ground pepper
2 tbspns chopped HIDDEN VALLEY HERB parsley
2 tbspns tarragon
4 tbspns Madeira

1 tbspn chopped HIDDEN VALLEY HERB dill
1 tbspn tarragon
1 cup sour cream
1 tbspn Dijon mustard



Lightly oil roulade or Swiss- roll pan. Line with oiled greaseproof paper, edges extending 12cm at each end. Combine ham, egg yolks, flour, cooled butter, herbs, seasoning and Madeira. Beat egg whites until stiff and fold into ham mixture. Spread mixture into pan, bake in oven preheated to 190°C for 20 minutes. Turn out onto two overlapping sheets of greaseproof paper, peel off lining paper. Use the paper to help roll into a roulade. Place on serving dish. Mix sour cream, mustard, tarragon & chopped dill. Serve roulade sliced with sauce.


{Serves 4}


Hidden Valley