I have another EmBakes post here for you today. As many of you know I have taken Catering as one of my GCSEs and at the moment we are in the middle of our final coursework piece. The criteria is to make a two-coursed international meal. I have chosen Mexico, which have some amazing Spanish decended dishes. Obviously, presentation for Mexico is a slight challenge, so bare in mind in the pictures that this is only a first trail.
For the Churros
Vegetable oil, for deep frying
200g plain flour
1/4 tsp baking powder
1 dried red chilli, chopped
1 vanilla pod, seeds scraped from the centre
110g caster sugar
For the hot chocolate sauce
75g caster sugar
200g dark chocolate, chopped
- Heat a whole bottle of the oil in a saucepan until just boiling.
- Meanwhile, heat the butter in another saucepan with 250ml water and bring to the boil.
- Stir in the flour and baking powder and beat to a smooth batter.
- Remove the mixture from the heat and beat in the egg until the mixture is well combined and shiny.
- Fill the piping bag with the mixture and carefully pipe directly into the oil, in a line. Cook for 2-3 minutes, or until golden-brown, remove from the oil with a slotted spoon and set aside to drain onto kitchen paper.
- Whilst the churros are draining put the chilli into a bowl and crush with the end of a rolling pin. The stir in the sugar and vanilla. Roll the churros into the sugar mixture until fully covered.
- For the chocolate sauce, heat the sugar and 110ml water in a saucepan until the sugar has dissolved.
- Add the chocolate and whisk until smooth, then remove from the heat.
- Then serve.
I hope you enjoy todays little recipe.