Millet can be bought at some healthfood shops – it consists of tiny spherical yellow grains. Measure out half-a-pint of these grains and wash thoroughly before putting them to soak overnight. Throw away the soaking water and replace with a pint of clean water. Add half a teaspoon of salt and bring to the boil. Allow to simmer over a low heat for 20 minutes. The water should all be absorbed at the end of this time.
This porridgey mix can be eaten with milk or a milk-substitute as a breakfast dish. However it is more appetising if treated as follows: Prepare and cook half-a-pint of millet (about 225 gm) as above, but use a level teaspoon of salt. While still hot, add half a jar (about 150gm) of sugar-free peanut butter (or another nut butter , and one level teaspoon of sesame seeds, already toasted. Mix the ingredients together well, using a potato masher to break up the millet. Take a lump of the mixture – about the size of a small egg – roll it between your palms and squash flat, pressing hard, to make a ‘hamburger’ shape. It is important to do this while the millet is still warm as it becomes very uncooperative when cold. These quantities make about 30 burgers.
Fry the ‘millet burgers’ in oil over a low heat, turning them twice and allowing at least 20 minutes total frying time – this gives the outside a lovely crunchy texture. Use a non-stick pan and plenty of oil or they may stick. The burgers can be made in bulk and frozen untried; they do not need to be defrosted before being fried. Although making a large batch is fairly time-consuming, it is well worth it as they are both delicious and filling. Four or five make a good meal: eat them for breakfast, with some grated apple, or for lunch, with a salad.
Cooked millet can also be added to soups and casseroles to thicken them. Millet can also be used as a substitute for wheat flour in a cheese souffle. Make in the usual way, using 115 gm (4 oz) cooked millet, 3 eggs, 55 gm (2 oz) cheese, 140 ml (1\4 pint) milk, salt and pepper. Bake for 20 minutes with the souffle dish in a tray of water. Sorghum is not widely available, but can be bought by post. Cook in the same way as millet.
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