Best Semolina Pudding With Red Currant Sauce Recipes

KEFTEDES WITH RED SAUCE

Steps:

• Preheat oven to 350 degrees. Place bread crumbs on cookie sheet and place in oven on center rack. Toss bread crumbs every couple of minutes, for about 5 to 7 minutes. Set aside to cool. Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat. Add onions, cumin, and season with salt and pepper. Saute onions until transparent, stirring occasionally about 5 to 7 minutes. Remove from heat, set aside and cool. Place sliced bread in a bowl and add milk to cover. Soak until bread becomes soft, pressing on bread to absorb liquid. Drain excess milk. In a mixing bowl, combine ground meats and Sauteed onion with garlic, parsley, egg and milk-soaked bread. Work mixture with your hands until ingredients are well combined. Add toasted bread crumbs a bit at a time, thoroughly mixing with each addition. The meat mixutre should be moist to the touch, but not wet. Form meat into small balls about 1-inch in diameter. Set a large, heavy bottomed saute pan over medium heat and add the remaining 3 tablespoons of olive oil. Heat until oil is hot, but not smoking. Cook meatballs, turning, until all sides are browned, about 5 minutes. Move meatballs from heat and drain on paper towels.;
• Place a sauce pot over low heat and add olive oil to warm. Add onions and saute, stirring, until translucent, about 8 to 10 minutes. Add garlic and cook for 1 minute. Add cumin and oregano and stir to combine. Season with salt and pepper and add red wine. Reduce liquid by half. Crush tomatoes with your hands and add to sauce along with tomato juice. Bring sauce to a boil, then reduce heat to a simmer. Skim sauce to remove any impurities from the top. Add chicken stock, stir to combine, and add meatballs. Cook 25 to 30 minutes, uncovered.
• To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra virgin olive oil.

CAFE AMSTERDAM'S SEMOLINA PUDDING WITH RED CURRANT SAUCE

Steps:

• Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray. Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce. Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

GERMAN SEMOLINA PUDDING

Steps:

• In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.