FEATURE RECIPE
Semolina porridge with candied cumquats

Semolina porridge with candied cumquats

Serves 4

Cooking Time Prep time 10 mins, cook 1 hour



Semolina porridge
625 ml (2½ cups)   milk
120 gm (1/3 cup)   honey
1   orange, rind finely grated
50 gm   semolina
20 gm   butter
To serve:   shelled pistachios
Candied cumquats
160 gm   cumquats, halved lengthways, seeds removed
220 gm (1 cup)   caster sugar
1 tsp   finely grated ginger


1 For candied cumquats, place cumquats in a heatproof bowl, cover with boiling water and stand until cool. Drain and repeat twice more. Combine sugar, ginger and 1¼ cups water in a saucepan and stir over medium-high heat until sugar dissolves. Add cumquats, bring to the boil, then reduce heat to medium and simmer for 40-45 minutes or until fruit is translucent and liquid is syrupy. Candied cumquats can be made ahead and will keep, stored in an airtight container in the refrigerator, for up to 3 months.
2 Combine milk, honey and rind in a heavy-based saucepan and bring just to the boil over medium heat. Add semolina in a steady stream, and cook, stirring continuously, for 5-6 minutes or until thick and bubbling. Add butter, stir to combine, then divide among bowls, spoon over cumquats and syrup, scatter with pistachios and serve immediately.


RECIPE Rodney Dunn and Emma Knowles PHOTOGRAPHY Con Poulos STYLING Emma Knowles

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