MY RECIPE 2017
CHURROS
7
Ingredients
Churros:
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional
Chocolate for dunking:
1 tablespoon cornstarch
2 cups milk
4 ounces dark chocolate, chopped
1/4 cup sugar
Directions
To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a
saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat
to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from
the heat and, while stirring constantly, gradually beat the eggs into the dough.
To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and
reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly,
melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the
melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the
chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5
minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches
360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch
strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them
once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined
with paper towels to drain.
When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain
churros are simply rolled in sugar.)
MY RECIPE 2017
Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.
YORKSHIRE PUDDING
For the Puddings
4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil
For the Gravy
2 medium onions, peeled and thinly sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn starch/corn flour
4 tsp cold water
Salt and black pepper
How to Make It
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric
hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric
hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the
batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
When ready to cook your Yorkshire puddings, heat the oven to the highest temperature possible, however, do
not exceed 450F/230C or the fat may burn.
Meanwhile, make the gravy
Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly
for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a
further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.
In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot
gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to
high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
Cook the Puddings
Place a pea-sized piece of lard, dripping or a tsp vegetable oil into your chosen Yorkshire pudding tin,or a 4 x
2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good
whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the
oven.
MY RECIPE 2017
Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Serve on hot plates drenched in delicious onion gravy.
