Roll up! Roll up! and form an orderly queue, you're in Steve's kitchen and this
is the longest-running State Fair this year. We're going to be having heaps of
fun with carnival food. If we had state fairs here in Australia I guarantee you
there would be some sort of Tim Tam slam. What are Tim Tams, they're filled and
double malted biscuit, dipped in chocolate and a little bit like Oreos in
the U.S. they come in all sorts of flavors.
I've got iced coffee, I've got chewy toffee here, they're so good. Now a Tim
Tam slam if you've not heard of it I'll run through it quickly. We've got a real
cool take on this for a carnival fairground food on a stick but I'll show
you a Tim Tam slam to start with. You're going to want a hot beverage, coffee, tea,
hot chocolate, whatever floats your boat. You're going to want a Tim Tam and then
you need to bite the corners off of either end, so like this. So you've got a
diagonally opposed sort of cut through the chocolate, here's where it gets
tricky. You've got to dip one end into your hot beverage, suck your drink up
through the Tim Tam and then quickly before it completely collapses, pop it
into your mouth and it's going to melt like honeycomb, it's absolutely delicious
trust me. So there you have it that's a traditional Tim Tam slam and I'm about
to show you a carnival Tim Tam slam and I think you're going to love it. Now the
batter has to be absolutely perfect and as a nod to the American state
fairs I'm going with corn flour and whole flour mixture but I'm actually
using a masa harina. So we've got a half a cup of mass harina,
half a cup of all-purpose flour, a tablespoon of sugar and half a
teaspoon of salt and one teaspoon of baking powder. Take one egg, drop it in
with the dry ingredients, 160 mls or 2/3 of a cup of full fat
milk and a 20 mil shot of rich espresso. Now I'm just going to get my whisk in there
and start to mix this through to get a rich thick batter. Now we're looking for
a rich thick batter that clings to the whisk but runs off ever so gently. Now I
decided to add a little bit of espresso in here because of the Tim Tams aa a sort
of Nod to the Tim Tam slam. Of course that's completely optional but one thing
you do want to do is make your batter at least sort of 20 minutes or so before,
just to allow the flour to bloom and develop. Now to all my Aussie buddies out
there, I'd like to know which Tim Tams you would go for. I've got two here so
I'm going to use both of them because we're going for a double Tim Tam on a stick.
We're going to take a skewer and what you've got to do is sort of poke it in
where the cream is in the center of this cookie or biscuit and you're just going
to ease it all the way through. I hope I've got that fairly central, see it pop
out the other end and next I'm going to take the second Tim Tam and just
continue to push it on up through as it starts just to poke out the end there
we're done. Now depending on how many you're going to make place them onto a
flat tray, we want to pop these in the freezer for maybe 10 or 15 minutes just
a set up nice and firm. Now I'm going to do a second one this time I'm going to
start with the dark chocolate and in with the caramel, I'll place it on the
tray. Now I'm probably going to make about four of these. Now whilst the Tim Tams
are chilling I'm going to bring my oil up to temperature about 180 degrees
Celsius, 350 Fahrenheit and I'd love to have a little chat with you about where
we're going with this series. I'm going to have a lot of fun I'm going to start off by
doing what I see as Australian versions of fair food and then we're going to
roll into the classics, The corndogs, the cream puffs, I'd love to hear from you.
What is your favorite state food or fair food? Also if you've been to a State Fair
which are the best ones, what's the best food that you've had?
Share the stories down below. Hopefully my Tim Tams have chilled now so I'm
going to get on and we'll assemble these Tim Tam Slams.
Now we've got this lovely thick batter here, I've got a Tim Tam and what I'm
going to do is just take that Tim Tam, pop the batter onto the top and just
drag it down so it coats the whole Tim Tam. We're going to turn it round, do the
sides, so we got lots of that lovely gooey batter. Now I just lift it up, bring
the Tim Tam up, give it a little shake to evenly distribute the batter before we
fry it. Now what we're doing here is laying the Tim Tam into the oil but I'm
giving it a little twist to try and get all the sides a little bit cooked before
it starts to fry. Now unlike a corndog because the Tim Tam is square it doesn't
always turn itself in the fat, so you might have to encourage it round. Now
we're going to cook this from about two and a half to three minutes until we've
got a lovely rich even golden brown. Then I'm just going to lift it out of the oil.
Now we take that out of the fat, I'll just pop it down on the surface. Now I'm
just going to dust this over with a bit of powdered sugar, turn it over, do the other
side as well. There is my Aussie fairground take on a
Tim Tam slam in a coffee flavoured batter. It's still probably really piping
hot but in the tradition of fairground food you've got to eat it while it's hot,
so here goes.
Super hot, super delicious, it's going to be a fun series, I hope you'll join me all
the way, share this with your friends, share it across the internet and if you
decide to make these let me know what you think. Send me some pictures, be good,
we'll see you in the next episode for another Aussie look at carnival food.
Take care, see you then.