Mock Mash
by Nigella. Featured in NIGELLISSIMAIntroduction
I know this sounds spooky — to those of us reared on semolina pudding at school, even those among us who have affection for the memory — but this is more wonderful than you could imagine. It's as fast as it is easy to whip up, so I wouldn't prepare it in advance. (Even with a little bit of standing, it does start to form a skin, but a quick stir — just with the serving utensils — gets rid of that.) I can't stop making it. I certainly can't stop eating it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I know this sounds spooky — to those of us reared on semolina pudding at school, even those among us who have affection for the memory — but this is more wonderful than you could imagine. It's as fast as it is easy to whip up, so I wouldn't prepare it in advance. (Even with a little bit of standing, it does start to form a skin, but a quick stir — just with the serving utensils — gets rid of that.) I can't stop making it. I certainly can't stop eating it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 1 litre full fat milk
- 1 x 15ml tablespoon unsalted butter
- Maldon sea salt flakes (to taste)
- freshly grated nutmeg
- 250 grams semolina
- 75 grams grated Parmesan (see Additional Information below)
- black pepper (to taste)
- 4 cups whole milk
- 1 tablespoon unsalted butter
- kosher salt (to taste)
- freshly grated nutmeg
- 1½ cups semolina
- ¾ cup grated Parmesan (see Additional Information below)
- black pepper (to taste)
Method
- Heat the milk in a large, wide saucepan (you will need room to whisk later), then add the butter, a sprinkling of salt and a good grating of nutmeg.
- When the milk is just coming to a boil, pour the semolina into the pan in a steady stream, whisking as you go.
- Continue to whisk the mixture until it thickens, and big bubbles come to the surface with a gentle plopping sound. This should take 3-5 minutes.
- Take the pan off the heat and beat in the grated cheese, check the seasoning, then tip the mash into a bowl, grating a little more nutmeg over it as you serve.
- Heat the milk in a large, wide saucepan (you will need room to whisk later), then add the butter, a sprinkling of salt and a good grating of nutmeg.
- When the milk is just coming to a boil, pour the semolina into the pan in a steady stream, whisking as you go.
- Continue to whisk the mixture until it thickens, and big bubbles come to the surface with a gentle plopping sound. This should take 3-5 minutes.
- Take the pan off the heat and beat in the grated cheese, check the seasoning, then tip the mash into a bowl, grating a little more nutmeg over it as you serve.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
STORE:
Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days. To reheat, transfer to an ovenproof dish, dot with butter, grate some Parmesan on top and cook in an oven preheated to 200°C/180°C Fan/ 390°F for 20-30 minutes, until piping hot in the centre and golden brown on top.
For vegetarians replace the Parmesan with a vegetarian alternative.
STORE:
Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days. To reheat, transfer to an ovenproof dish, dot with butter, grate some Parmesan on top and cook in an oven preheated to 200°C/180°C Fan/ 390°F for 20-30 minutes, until piping hot in the centre and golden brown on top.
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What 1 Other has said
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Posted by CGTRSA on 15th October 2020
Show more commentsDelicious, and very easy to make and eat.