Warm Semolina, Vino Cotto Plums and Macadamia

Warm Semolina with Vino Cotto Plums and Macadamia

Does anyone else feel like this dish is one from the archives that should never have slipped out of the weekly repertoire? This warming, nutritious and comforting dish is a traditional Greek recipe and makes a brilliant semi sweet base for all manner of fruity toppings. Here, I have whipped up some late season plums cooked in vinno cotto and then topped both with a little crunch from I Oak Salted Macadamias. Simple and satisfying, this dish makes a delicious breakfast, school snack, arvo tea or dessert!

This recipe features vino cotto by Petra Farm Shop, Macadamias from 1 Oak Farm and I’ve replaced the traditional butter with my favourite olive oil from Great Southern Groves.

To make a semolina pudding you only need a few basic ingredients: milk, sugar, eggs, fine semolina, butter or olive oil and vanilla extract. I mostly have these ingredients in my pantry and fridge day to day and semolina is widely available at supermarkets and will sit in your pantry for months. This is also a great recipe to teach the kids to make so maybe pop it aside for a school holiday kitchen activity.

This semolina pudding also makes a great tart filling. Simply spread it over the crust and bake it all-together at 170°C . It will become firmer when baked and turn a deep golden on top. Again add stewed or fresh fruit before baking to create interest.

RECIPE

INGREDIENTS

500 ml milk of choice

100 grams (½ cup) sugar

½ tsp vanilla extract

2 eggs

5 Tbsp fine semolina

2 Tbsp extra virgin olive oil

To serve

ground cinnamon

Stewed Plums - recipe below

extra vino cotto to drizzle

Crushed macadamia for crunch

METHOD

Lightly beat eggs in a small mixing bowl. Set aside.

Add the milk, sugar, and vanilla extract to a medium-sized cooking pot. Heat over medium heat. Wait until the milk gets steamy hot and then remove from heat.

Place the bowl of eggs on a dampened tea towel (so it won't move while you whisk).

Whisk ladles of the hot milk into the eggs slowly, whisking constantly. Once you've incorporated most of the milk into the eggs, transfer everything back to the pot.

Turn the heat back on to medium-high and add the semolina in slowly. Keep whisking until the semolina thickens, around 1-2 minutes from simmer. Remove from heat and stir in the oil and a little salt.

Transfer the pudding into two small bowls and serve warm with the stewed fruit and a little more vino cotto and crushed macadamia.

Semolina pudding can be stored in the fridge for up to 3 days.