I’ve never been a happy camper. Under canvas, small space and sleeping in a line with your whole family-just, not my thing. Not sure if I ever blogged about last years camping trip?!
I love music and I love food, so festivals have always appealed but camped in a field..not so much! So when a festival arrives on your doorstep, it seems an opportunity not to be missed. Especially when two of your favourite local chefs are cooking in the chef’s tent!
Dutiful me has spent the last 2 days popping up to the Foodies Festival on the downs and “working”! There was so much choice for food, going up there hungry was a big mistake! However, my highlights were eating raclette on tortillas spiked with jalapenos and Persian flatbreads stuffed with kofta and beautiful fresh salads…
So in festival honour, I wanted to share with you a recipe I cooked recently and festival staple. Churros. They are super easy to make at home and great if you are trying to create a festival vibe for a BBQ at home this summer. You can even make them ahead and re-heat them through in the oven!
- 55g caster sugar
- 2 tsp ground cinnamon
- 150g plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp olive oil, rapeseed or vegetable oil
- 250 ml boiled water
- 2 cups or more of vegetable oil for frying
- 100g dark chocolate chips
- 125 ml double cream
Combine sugar and cinnamon in a shallow bowl, set aside.
Mix flour, baking powder and salt in a bowl. Add 1 tbsp of oil and water and mix until just combined – it should be a thick batter, like a wet sticky dough, not thin and watery.
Transfer dough to a piping bag with a 8mm nozzle. Let the mix cool while oil heats.
Heat oil over medium-high in a wok or small but deep pan, to 170C/340F, or until it takes 20 seconds for a small 1cm / 1/3″ cube of bread to turn golden.
Pipe 15 cm / 6″ lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch, makes 8 to 10 in total.
Cook for 2-3 minutes each side or until golden, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
Place in a heatproof bowl and microwave in 30-second bursts, stirring in between, until smooth. Or melt over a pan of simmering water. Add the cream and mix together.
For more tips see the original recipe here