Name: Semolina cheese mould with peppers and tomatoes
Yield: 6 servings
Cuisine: Bake
Ingredients: 600.00 ml milk; 100.00 g semolina; 2.00 eggs large, beaten; 180.00 g mature cheddar cheese grated; 2.00 ml mustard powder; salt and freshly ground black pepper; 2.00 onions large, chopped; 30.00 ml fresh chillies 573; 500.00 g tomatoes peeled and chopped; 5.00 ml sugar; 2.00 red pepper; 2.00 yellow pepper; 2.00 green pepper large, seeded; 1.00 garlic cloves, crushed; salt and freshly ground black pepper

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Ingredients (15)

MOULD

600.00 ml	milk
100.00 g	semolina
2.00	eggs — large, beaten
180.00 g	mature cheddar cheese — grated
2.00 ml	mustard — powder
	salt and freshly ground black pepper

VEGETABLES

2.00	onions — large, chopped
30.00 ml	fresh chillies — 573
500.00 g	tomatoes — peeled and chopped
5.00 ml	sugar
2.00	red pepper
2.00	yellow pepper
2.00	green pepper — large, seeded
1.00	garlic — cloves, crushed
	salt and freshly ground black pepper

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Method:

Warm milk in a large saucepan, stir in semolina and cook until boiling, stirring constantly to prevent lumps forming. Cook for 1 minute, then cool slightly.
Beat in eggs, cheese, mustard and seasoning to taste. Pour into an oiled 1 litre loaf pan (or smooth-sided ring mould), stand the pan in a roasting tin and pour in sufficient boiling water to come halfway up sides of loaf pan.
Bake at 180 ºC for 45 minutes. While mould is baking, make vegetable accompaniment.
Fry onions in heated oil in a large frying pan for 5 minutes, or until soft but not brown. Add tomatoes and stir-fry for 2 minutes. Stir in peppers (sliced 1 cm thick) and garlic and season.
Simmer, covered, over low heat for 10 minutes, then uncovered for a further 10 minutes or until liquid has almost evaporated, stirring occasionally.
Turn mould out onto a heated rectangular or oval serving platter and spoon some of the vegetable mixture over. Arrange rest of vegetables around mould.
TOTAL KILOJOULE COUNT: 9 520 kJ (2 275 Cal). A portion: 1 585 kJ (400 Cal).