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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.