This is a completely inspired dish and all credit goes to MasterChef shows on TV. It’s taken a couple of times to perfect, but even when the roulade wasn’t perfectly rolled, it tasted excellent. The play of colours and textures and the excitement of beating chicken into a thin even perfect layer far exceeds the trauma of cracking the flesh whilst you’re rolling it. I’d say forget the inhibitions and just go for it!
God bless the person who created the first sausage and god bless the person who created these hot and spicy Goan sausages with innumerable porkys. Never in my wildest dreams did I think I would fall in love with this delicious meat that swims in fat, but here I am a humble prisoner to the command it has on my salivary glands.
For the last couple of weeks, I’ve been on a make-a-new-salad-a-day kind of regime. Some of these recipes have found their way here and the others were gobbled up before I could take any pictures. This Watermelon, Feta, Lychee and green salad was hidden in the cooler were a good part of a hot summer afternoon…and this helped the flavours develop. Try it.