Wednesday, 2 January 2013


WIKI NOTE: Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. It is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve,  leading to the nicknames of dead-man's arm and dead man's leg.
***Piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savoury piononos with York ham, cheese, tomato and mayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or even tuna.

NOTE: Thin layer of mashed potatoes instead of  flat pudding for this recipe.


YOU WILL NEED: *Vegan recipe
5 medium potatoes (approx. 500g)
A dash of olive oil (approx. 50ml) or a generous tablespoon of butter /*veggie butter
A generous dash of milk /*soy milk
Salt, to taste
White pepper, to taste
A pinch of nutmeg (optional)
Water, to boil

1. Put the peeled potatoes in a saucepan with a pinch of salt and cover with water . Once they are cooked, remove the water, put the potatoes in the same saucepan, add butter or olive oil, grate a little nutmeg, salt and black pepper.
2. Mix everything in the blender or the crusher, add some dash of the milk until the desired mashed potato texture is obtained.
3. Cover a tray with cling film, extend the mashed potatoes to get a thick layer (approx. 2 cm). It has to be thick enough not to break when it roll. Put the tray in the fridge for about 2 hours.
NOTE: this can also be made with Instant mashed potatoes but, to be honest, it's not the same flavour.


YOU WILL NEED: *Vegan recipe
5 medium potatoes (approx. 500g)
Small lettuce leaves, cut it into julienne strips
1 or 2 tomatoes, peeled and diced its
A handful of chopped green olives
Salt and black pepper, to taste 
Several tbsp of mayonnaise (approx. 400g) / *vegan mayonnaise
2 boiled eggs, sliced /* fried tofu, slices
Several slices of ​​cooked ham for covering the roly-poly (approx. 200g) /*grated carrot
Several ​​cheese slices for covering the roly-poly (approx. 200g) /*grated beetroot
Several chopped crab sticks for covering the roly-poly /*roasted red pepper
Several prawns, cooked and peeled (optional) /*sweet corn
NOTE: homemade mayonnaise and vegan mayonnaise recipe

1. Wash the vegetables well. Chop the lettuce, eggs, tomatoes and crab sticks into small slices. Put everything into a bowl. Add several tablespoons of mayonnaise, until the texture is creamy . Mix everything with a wooden spoon. Add salt / black pepper, to taste.
2. Spread mayonnaise on the layer of mashed potato but leave a margin of 2 cm around the edge untouched, so that the roly-poly can be closed on the unfilled margin.
3. Put a layer of ham and a layer of cheese slices over this first layer of mashed potato.
4. Take the mix from the bowl and spread it over the layer of cheese slices, the mix has to be well distributed around the surface to make easy the roly-poly shape.
5. Rolling the surface with the help of cling film and give the shape of a roly-poly. Remove the cling film carefully at the end.
6. Put the roly-poly on a tray. Leave it in the fridge for long (approx. 2 hours).
NOTE: It is better to cook this recipe the day before you want to eat it, so you can leave it in the fridge for a day. 
1. Take out the roly-poly from the fridge, wait for a while and cover the roly-poly with a layer of mayonnaise.
2. How to make the clown face: use half a cherry tomato (nose), lettuce leaves cut into julienne strips (hair), 2 halves of a black olive (eyes) and red pepper flakes (mouth and eyebrows).





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