Semolina Ring Mold With Fresh Vegetables
|Butter||1⁄4 Cup (4 tbs)|
|Semolina||3⁄4 Cup (12 tbs)|
|Chicken bouillon cube||1 (Chicken Stock Cube)|
|Red bell pepper||1 , seeded and diced|
|Peeled cucumber||1 , scooped into balls|
|Fresh lemon juice||3 Tablespoon|
|All purpose flour||2 Tablespoon (Plain Flour)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Chopped chervil||2 Tablespoon (Fresh)|
Put half the butter in a casserole and melt in the microwave oven for 1 minute on HIGH.
Add the semolina, stir, return to the oven and microwave for a further 2 minutes on HIGH.
Pour 21/4 cups (500 ml/3/4 pint) of water into a bowl and heat in the oven for 3 minutes.
Crumble the chicken bouillon (stock) cube over the semolina and pour the hot water over.
Season with salt and pepper and stir until all the water is absorbed, then microwave for 5 minutes on HIGH.
Whisk the eggs with a fork and add to the semolina.
Butter the base of a small Pyrex ring mold (mould), 9 inches (22 cm) in diameter.
Spoon in the mixture, press well down and smooth the surface.
Microwave, uncovered, on HIGH for 3 minutes.
Place the bell pepper and cucumber in a small casserole and pour the lemon juice over.
Season with salt and pepper and add the sugar.
Cover and microwave on HIGH for 6 minutes.
Put the remaining butter in a bowl and melt in the oven for 1 minute on HIGH.
Sprinkle with the flour and stir well.
Add the milk, stirring constantly.
Microwave on HIGH for 3 minutes, whisking after every minute.
Add the curry powder.
Drain the vegetables and set aside the cooking liquid.
Season the sauce with salt and pepper if needed and add the cooking liquid and half the chopped chervil.