INGREDIENTS
3 cups milk
2 cloves garlic, crushed
1 cup fine semolina
½ cup freshly grated Parmesan plus extra for garnishing
knob of butter
2 egg yolks
sea salt and freshly
ground pepper
METHOD
Grease a Swiss roll tin and line with baking paper.
Place the milk and garlic in a large saucepan and bring to the boil.
Slowly drizzle in the semolina, whisking constantly to prevent any lumps forming. The mixture will be very thick. Change to a wooden spoon and stir continuously over a low heat for 2 minutes. Remove from the heat and beat in the Parmesan, butter and egg yolks and season generously. Tip the mixture into the tin and spread to 1 cm thick. Cool then cover and refrigerate until firm. The semolina can be made 2-3 days ahead.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.