A huge welcome to Steve's kitchen in Perth. We've only been here a few days
and I fancied getting my eye in and doing some cooking in the kitchen. Now we
haven't got many ingredients, I do actually have a bag of chocolate so
that's a good start but apart from that we've only really got flour, water, a
little bit of sugar. So keeping with that sort of
Mexican theme I'm actually going to go for churros but not the traditional
churros or the traditional churros that we have today with the egg and the
butter and we're going for churros from the old traditions of the Spanish and
Portuguese. We're just going to be doing this egg and butter free, which is flour,
water and a little bit of seasoning but trust me even though this sounds simple
they're going to taste so so good. Come on let's make traditional churros.
Now make a note the beauty of this recipe is we're using equal quantities of
water by flour. So I've got a cup of flour here and a cup of water, the same
size. For those of you that care, the boring statistics, this is 200 grams of flour
and this is about 300 milliliters of water and I think that's about 7 ounces
just a little bit over and a cup and a third. First things first, we want to take
our water and heat it up on the stove. Now we're just going to get the water to
come up to a rolling boil like that and then going to turn the heat off. I'm
going to add in a couple of tablespoons of olive oil, we're going to season the
water with about half a teaspoon of salt. Now we're going to add our flour into the
water and I'm going to mix the flour and the water together but we don't want to
over mix. Don't worry if there's lumps in there and bits of flour. Now our dough at
the moment is going to be piping hot so I'm going to leave it for no longer than five
minutes to cool down. Which is the perfect amount of time for us to make a
delicious chocolate dipping sauce. I've got my chocolate melts, just nip the top
off. We want about a cup of melts into a microwave-safe bowl, into that we're
going to add about half a cup of whipping cream. Just pour it over the
chocolate, now we're back with the Mexican influences. I'm going to add a
little bit of chilli flakes in with the chocolate and cinnamon, cinnamon and
chocolate go really well together. Probably about a quarter of a teaspoon
in, then the whole bowl goes into the microwave for about 30 seconds to 60
seconds. The creams going to heat up and melt the chocolate, we're going to have a
lovely sauce. Now it looks as if those chocolate melts haven't melted but if I
get the whisk in there and give it a good stir through you'll see it'll all
come together into a beautiful thick and rich
chocolate cream. In those few moments the dough has cooled down. I'm just going to
take some olive oil, put it onto my counter top, maybe about a tablespoon. I'm
then going to turn that raggy dough out onto the counter, a little more olive oil
over the top and we're just going to pull this dough into the center,
push it down, a couple of folds over, doesn't need any more than that. It
doesn't matter that it's still a little bit raggy,
you see what we're doing is minimal handling of the flour and the dough so
that we don't get too much gluten. We want this churro batter to be nice and
light and flaky. Now I'm using a piping bag and I think about a 3/4 of an inch
star nozzle, pop that into the bag but also because this is a pretty solid
batter I'm actually going to double bag this, it'll just stop the bag from
splitting. If you have a stronger piping bag you won't have to worry about this
but I suggest if you're using zip locks or piping, make it double the thickness.
I'm going to get my dough up together, form it into a little bit of a cone, I'll
drop it into the bag, give it a little shake down. Now bear in mind that this is
still warm but you can see the batter is going to come out beautifully. On the
stovetop I've got a pan of hot oil, it's about 350 degrees Fahrenheit, 175 degrees
Celsius. Now I'm just going to squeeze the churro mix into the hot oil and cut it
off with a pair of scissors, maybe about three or four inches in length. I'm going
to do four to five churros. Now with the heat of the oil they seem as if they're
going to stick but as they go a little bit golden brown you'll find you can
disconnect them with a slotted spoon or a pair of tongs and do be careful with
the hot oil. You may need to turn them once or twice but when they're golden
brown we're just going to lift them out of the oil and pop them onto a paper
towel to drain. Now it smells delicious in here, they've come out really beautiful,
there's no sugar in this batter so they don't go Brown too quickly, which is
absolutely perfect for what we want. Now I want to coat these over in a lovely
cinnamon and sugar, three or four tablespoons of castor sugar or superfine
sugar into a bowl, about half a teaspoon of powdered cinnamon, give that a little
mix through so we've got a lovely cinnamon sugar.
Now those lovely crisp churros are going to go into a bowl, I'll sprinkle that
sugar over the churros. Now it's best to do this while they're still hot and I'm
going to get my hands in there and give them a good coat over. So I'll just take
some churros, put them on to a little serving plate
here. I think I'm going to have four of them. Now I've got that delicious chocolate
sauce, a little bit of Chili and spice in it. Now I can't wait to get tucked in, so
here goes, such few ingredients but such delicious smelling. Let's see how it
tastes, oh yeah holy guacamole.
This is so so good. Now if you've missed any of the previous Mexican recipes that
I put up, I'll leave a playlist link so you can get them check them out but you
can see, we've only been here a few days and I've been able to make something that
Michele and I are going to really enjoy. So I'm going to finish the video here, give
this a try at home, tell me what you think. I will actually do one of the egg,
the enriched churros very shortly as well and show you some fun things we can
do with that but in the meantime be good and I will
see you in the next episode, take care