Semolina comes from wheat. It is very cheap and is used in Greece to make sweets. Today I used it to make semolina cakes to pour a string bean curry over them. Here is how...
Makes 10 x ½ inch round cakes.
- 1 liter of water or any kind of broth.
- 250 gr. of fine semolina.
- 1 Tbsp butter.
- Salt and pepper to taste.
- Cayenne pepper if desired.
- Preheat your oven to 200 degrees C static.
- Boil water or broth in a saucepan.
- Start pouring the semolina slowly into the boiling water while stirring with wooden spoon.
- Don't stop stirring while you are pouring the semolina or else it will ball on you. You will see it growing thicker and thicker.
- When you have added the designated quantity of semolina add the butter, salt, pepper and cayenne continue stirring and cooing the semolina until you see it detach from the walls of the saucepan.
- It is now ready, very thick and hot.
- Transfer onto a wooden surface and flatten the semolina mixture to about ½ inch.
- Let cool completely.
- Cut in round or square pieces. You will have less waste if cut squares.
- Note: The thinner you make it the crispier they will become.
- Transfer on a cookie sheet lined with oven proof paper.
- Bake for 20 minutes on 200 degrees C static.
- When the 20 minutes are over, decrease temperature to 170 degrees with air and top grill for 15 minutes.
These cakes can be used as a base for Tournedos Rossini, grilled fillet, or just a side dish with string bean curry.