Every day was the same.
Sitting at my plastic Fisher Price table with baby blue legs not more than a foot and a half tall, the question was posed.
“What do you want for breakfast, Laura?”
“What do you want for lunch, Laura?”
“What do you want for dinner, Laura?”
I was not a child of worldly tastes and still haven’t lived the old habit down. My parents remain puzzled how I have morphed from a monotonous eater into a food nut.
Sujuk Sausage Roll
*from Purple Citrus and Sweet Perfume by Silvena Rowe
1 lb ground lamb
2 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried mint
1 tsp dried oregano
½ tsp ground coriander
½ tsp hot red chili flakes
¼ tsp ground cinnamon
¼ tsp ground nutmeg
sea salt and freshly ground black pepper
1 lb frozen puff pastry, thawed
1 large egg yolk, beaten
3 tbsp hemp seeds
Preheat the oven to 400F.
Combine the lamb, garlic, cumin, paprika, mint, oregano, coriander, chili flakes, cinnamon and nutmeg and season with salt and black pepper.
Roll the puff pastry into a square about 1/8 inch thick. Cut into long strips, roughly 3 inches wide. Arrange a long, thin layer of the sausage mixture down the centre of each strip. For each strip, brush a long side of the pastry with water. Fold in half lengthwise so the edges meet, and press closed. Line a large baking sheet with parchment paper. Place the strips, seam sides down, on the sheet. Brush the tops with beaten egg and sprinkle with hemp seeds. Bake for 20-25 minutes, until golden brown. Cool slightly, then cut into 1-inch-thick slices and serve.