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.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!