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More Nigella recipes

Mock Mash

by . Featured in NIGELLISSIMA
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Introduction

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.

Image of Nigella's Mock Mash
Photo by Petrina Tinslay

Ingredients

Serves: 4-6

Metric Cups
  • 1 litre full fat milk
  • 1 x 15ml tablespoon unsalted butter
  • sea salt flakes (to taste)
  • freshly grated nutmeg
  • 250 grams semolina
  • 75 grams grated parmesan
  • 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
  • black pepper (to taste)

Method

  1. 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.
  2. When the milk is just coming to a boil, pour the semolina into the pan in a steady stream, whisking as you go.
  3. 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.
  4. 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.
  1. 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.
  2. When the milk is just coming to a boil, pour the semolina into the pan in a steady stream, whisking as you go.
  3. 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.
  4. 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.

Tell us what you think

What 1 Other has said

  • Delicious, and very easy to make and eat.

    Posted by CGTRSA on 15th October 2020
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