Bacon Semolina Pudding, Apple Mango Compote
I have not used this Semolina recipe in years
and if I really think hard I can’t recall when I used Semolina all together. Semolina is popular in Europe and in Switzerland and Germany we got numerous recipes. For this dish I was using the fat from the oven roasted bacon to give it a unique flavor served with an Apple and Mango Compote.
The term “Semolina” derives from the Italian word “Semola” that derives from the Ancient Latin simila meaning “flour”; itself a borrowing from Greek “groats”. Though present in Latin and Greek, the word is not Indo-European in origin but a loan word from the Semitic root smd – to grind into groats. The root is attested in Arabic, Aramaic and Akkadian. In Arabic, semolina is referred to as samîd, also spelled sameed.
Semolina, made from durum wheat, is known in North India as Sooji; in South India, Ravey in Kannada, Rava/Ravam/Ravai in Telugu/Tamil, In Tamilnadu, the Semolina is also made of rice. In Turkey, semolina is known as irmik.
800 gram Milk, fresh
220 gram Semolina
160 gram Icing Sugar
065 gram Bacon fat
350 gram Whipped Cream 35%
300 gram Apple, red
300 gram Mango
060 gram Raspberries, dried
040 gram Honey
350 gram Orange juice
4 pieces Bacon rashes, unsmoked
Place the bacon on a greaseproof baking paper lined baking tray and cover with another baking tray. Roast in oven at medium heat until crispy. Drain the fat for later use.
Bring the milk to the boil and stir in the semolina, stir constantly over medium heat until thickened. Add the icing sugar and bacon fat and stir smooth. Set aside to cool.
Whip the cream and fold carefully into semolina mixture. Spoon into serving dishes and keep chilled.
Dice apple and mango and stew with honey, orange juice and raspberries for 10 minutes. Pour onto a tray to cool and serve with semolina pudding and crispy bacon.
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