Potato with Semolina

Rather a curious recipe this, but not without charm. It was given to me by a French friend who serves spoonfuls of the semolina/potato combination with a purée of pears and a few pieces of black pudding. It’s not something one would want to eat in large quantities, or even too often, but it makes for a change.

Ingredients

  • 1 lb (450 g) potatoes
  • ½ pint (275 ml) warm milk
  • 6 oz (175 g) semolina
  • 2 oz (50 g) butter
  • Salt
  • Fresh fruit purée

Method

Boil or steam the potatoes in their skins, peel them and make a purée with the warm milk. Stir in the semolina and the butter.

Cook gently for 5 minutes over a low heat.

With a tablespoon dipped in warm melted butter, take out spoonfuls of the mixture to form egg shapes and put them onto a warm plate. Serve with the fruit purée.

The ‘Irish Apple’ was a variety of potato in use as early as 1770 and was renowned for its dryness after boiling. It did not survive the coming of the blight – the fungus Phytophthora infestans in 1845.

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