Angus&Oinks Churros & Spiced Orange Chocolate Sauce
It's easy to do but you must work quite quickly! This recipe makes plenty, but Jay assures us there's never enough and always someone ready and available to hoover up extras. Sounds familiar.
A definite add to Easter feasting list for us, let us know if you try it too!
First up, Churros -
Ingredients:
500ml of water
Pack of Butter.
1/2 tsp of salt
500gm of self raising flour
4 eggs lightly beaten
Oil for deep frying
2 tsp of Angus&Oink Meat Tinsel Seasoning
Dredging ingredients
250gm of caster sugar
Cinnamon, fresh grated Nutmeg
2tsp of Meat Tinsel
mix up all the ingredients.
Directions:
1: Pan of Oil bring to 180 degrees Check with a Thermopen for temperature.
2: Boil the Water, Add Salt, Meat Tinsel Butter and bring to the boil. I then take off the heat and pour it into a food mixer with the dough hook attachment.
3: Tip in the flour and allow it to mix it all together. With the food mixer on a medium to fast setting ensuing no lumps remain.
4: Let the dough cool slightly and then add the eggs slowly and kneed till a dough forms.
5: Pop it into a bowl or cling film and cool it for 30 mins in the fridge.
6: Cover your hands in flour, I use an Ice cream scoop to scoop out a ball of dough and in the palm of your hands roll it into a ball, I then pop it into an oiled burger mould/press so it forms a perfect shape and thinness. But you can do it by hand too.
7: Drag a fork over the suffice in a circle to give it a impression.
8: Make them all up and put them in the fridge to firm up for 20 mins, meanwhile Heat the oil ready to fry. Drop 2 into the oil at a time, then drop straight into the spiced sugar and dredge on both sides. Keep warm in the Oven.
Spiced Orange Pouring Chocolate -
Ingredients:
350gm of high Quality Cacao or 350gm of Dark Chocolate
500ml of milk
1tbs of Corn Starch
125ml of Sugar, or Maple Syrup
50ml of Angus & Oink Temple Rum or Brandy (Optional)
1tsp of Orange Essence
Grated Orange Zest
Pinch of Cayenne
Pinch of Cinnamon
Directions:
1: Dissolve the cornstarch into the milk and add sugar, add more or less to your taste. Add Cacao or chop the Chocolate and let it melt into the milk on a medium heat.
2: Give a good pinch of Cayenne and Cinnamon, and the rest of the ingredients, whisking continually until your get to the right consistency of a pouring and dipping Chocolate.
3: Find yourself a nice quiet corner and Dunk to your hearts content.
For the best results we recommend:
Angus&Oink Meat Tinsel Seasoning
A definite add to Easter feasting list for us, let us know if you try it too!
First up, Churros -
Ingredients:
500ml of water
Pack of Butter.
1/2 tsp of salt
500gm of self raising flour
4 eggs lightly beaten
Oil for deep frying
2 tsp of Angus&Oink Meat Tinsel Seasoning
Dredging ingredients
250gm of caster sugar
Cinnamon, fresh grated Nutmeg
2tsp of Meat Tinsel
mix up all the ingredients.
Directions:
1: Pan of Oil bring to 180 degrees Check with a Thermopen for temperature.
2: Boil the Water, Add Salt, Meat Tinsel Butter and bring to the boil. I then take off the heat and pour it into a food mixer with the dough hook attachment.
3: Tip in the flour and allow it to mix it all together. With the food mixer on a medium to fast setting ensuing no lumps remain.
4: Let the dough cool slightly and then add the eggs slowly and kneed till a dough forms.
5: Pop it into a bowl or cling film and cool it for 30 mins in the fridge.
6: Cover your hands in flour, I use an Ice cream scoop to scoop out a ball of dough and in the palm of your hands roll it into a ball, I then pop it into an oiled burger mould/press so it forms a perfect shape and thinness. But you can do it by hand too.
7: Drag a fork over the suffice in a circle to give it a impression.
8: Make them all up and put them in the fridge to firm up for 20 mins, meanwhile Heat the oil ready to fry. Drop 2 into the oil at a time, then drop straight into the spiced sugar and dredge on both sides. Keep warm in the Oven.
Spiced Orange Pouring Chocolate -
Ingredients:
350gm of high Quality Cacao or 350gm of Dark Chocolate
500ml of milk
1tbs of Corn Starch
125ml of Sugar, or Maple Syrup
50ml of Angus & Oink Temple Rum or Brandy (Optional)
1tsp of Orange Essence
Grated Orange Zest
Pinch of Cayenne
Pinch of Cinnamon
Directions:
1: Dissolve the cornstarch into the milk and add sugar, add more or less to your taste. Add Cacao or chop the Chocolate and let it melt into the milk on a medium heat.
2: Give a good pinch of Cayenne and Cinnamon, and the rest of the ingredients, whisking continually until your get to the right consistency of a pouring and dipping Chocolate.
3: Find yourself a nice quiet corner and Dunk to your hearts content.
For the best results we recommend:
Angus&Oink Meat Tinsel Seasoning
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