At JOUP we really believe in going to the traditional roots of our food and embracing those delicious food memories.

Semolina for me conjures up childhood memories of sitting by the fire after a Sunday roast and eating a steaming bowl of semolina with a big dollop of jam.

The other day my daughter came home from granny’s house all excited to make me this recipe  … well my heart was truly warmed!

This time of year is filled with traditions and rituals that are carried down from one generation to the next. From what we do on Christmas Eve to how the table is set on Christmas day.

I don’t know about you but this week I am totally focused on the BIG day and all the cooking that needs to go on for the Christmas feast. In the mean time the kids will have to fend for themselves or starve!!

It’s dark out there, the kids are tired and all I hear is “is it Christmas yet, is it Christmas yet” as the excitement is mounting

I find for me the best way to deal with “hangry” kids is to get them involved in the cooking as they’re then focused on a task..

My 6 year old and 4 year old love to be mixing, stirring and pouring and this is the perfect recipe in it’s simplicity and relative lack of mess.

Semolina is made from durrum wheat that is traditionally used in pasta. It is a handy store cupboard ingredient. I use it in dusting the bottom of pizza dough and shake par cooked potatoes in it before roasting.

We like to use Raw milk, which we get from Dan Ahern at the farmers’ market. It doesn’t get more traditional than milk in a glass bottle! You can find more information on the benefits and stockists of raw milk, here.

This is a very versatile recipe: add different spices that suit your mood; sub coconut milk to make it vegan; add dried fruit; or have it plain with a little vanilla essence. I sometimes add in an egg yolk, once the pudding has started to thicken. I find this makes it richer and more filling and adds a bit more protein for the kids.

 

 

Ingredients:

(serves 4)

1 pint bottle of milk (add more if you don’t want it too thick) or 1 can of coconut milk

150g semolina

20g brown sugar

zest of 1 orange

1tsp cinnamon

Jam to serve

 

METHOD:

  • Warm the milk/coconut milk and orange zest, if using, gently in a pan over a medium heat for about 5 minutes
  • Sprinkle in the semolina and stir constantly with a whisk (great kids job!) until the milk thickens. This should take another 3-5mins
  • If you are not happy with the consistency simply add more milk or semolina. (This is a very easy going recipe, in fact I usually don’t way out but just eye ball it)
  • Stir in the sugar and cinnamon
  • Serve in bowls with a spoon of jam

 

… more please!!

I hope this recipe warms you. Let us know if you gave it a try. I hope to do another post before Christmas with what’s on our menu and some helpful hints from our chef, Conor.

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Is mise le meas,

Richael

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