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.
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.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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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.