Churros and Hot Chocolate Sauce

 

  

ANCHOA 

Hand-filleted Cantabrian Artisan Anchovy on Crouton with Smoked Tomato Sorbet

 GAMBAS A LA SIDRA

Prawns Cooked in Terracotta with Garlic and Cider 

BACALAO

Salt Cod in Beer Batter with Mayonnaise 

We ate at Movida Aqui last night and it has sparked a hankering for churros and hot chocolate today. I must say the cold, grey weather is certainly doing its bit to push me into hot doughnut territory too.



Churros and Hot Chocolate Sauce
from Pete Evan's My Table

For the Chocolate Sauce:
200ml cream
200g dark chocolate, finely chopped

Heat the cream in a saucepan over a medium heat until hot. Put the chocolate in a bowl, pour in the hot cream and mix until smooth. Keep warm.

For the Cinnamon Sugar:
1/4 sugar
1 teaspoon ground cinnamon

Mix the sugar and cinnamon together in a wide bowl and set aside.

For the Churros:
2 tablespoons soft brown sugar
1/2 teaspoon salt
70g butter
125g plain flour
2 eggs, lightly whisked
1/2 teaspoon vanilla extract
about 3 cups vegetable oil for frying

Fill a large deep frying pan on-third full of vegetable oil and heat to 180 degrees C.

Combine the brown sugar, salt, butter ad 250ml water in a saucepan over medium heat. Bring to the boil, then remove from the heat and stir in the flour. Whisk the vanilla into the eggs and add to the pan and stir well. It will be more like a paste than a dough.

Attach a large star nozzle to your piping bag and fill the bag with the churros dough.

Once the oil is hot, squeeze 10cm lengths of dough into the oil You should be able to cook four or five churros at a time. Cook for about 2 minutes, then turn with a slotted spoon. Cook for another 2-3 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper.

While warm, roll the churros in the cinnamon sugar, then serve with hot chocolate sauce.