I was so glad to finally get the opportunity to make Churro’s, otherwise known as Spanish Doughnuts, they have been on my list of things to try for ages and I never got around to it. While researching my next holiday it seemed fitting to start putting things out there, showing the universe that maybe I must go to Spain soon! They went really well with these Spicy chicken liver taco's.
Spiced Chicken Liver Taco’s
250g PnP Chicken Livers
125ml Cake Flour
2-3ml Robertson’s cayenne pepper
Salt and pepper
100ml sunflower oil
5ml white vinegar
20ml olive oil
1 tbsp coriander pesto
20g English spinach
3 tortilla wraps cut into smaller discs 6cm in diameter
Clean the livers by cutting off any unwanted bits and cut in half then rinse the livers in water and place on paper towel to dry.
Season with salt, pepper and cayenne pepper. Coat in flour and fry in sunflower oil.
Cube the avocado and season, add olive oil and vinegar. Cube the tomatoes and fold through the avocado.
Toast the tortilla discs in a pan, top with spinach, cooked livers, avocado salsa and coriander pesto.
Churro’s with cinnamon and white chocolate Ganache
190ml cake flour
20ml castor sugar
2ml baking powder
500ml sunflower oil
20ml Icing sugar
6ml Robertson’s cinnamon
80g white chocolate
Bring the water and butter to the boil.
Sift flour, baking powder and castor sugar. Add to boiled water and butter, place back on the heat and cook until the paste comes away from the sides.
Allow to cool then beat in the egg.
Allow the oil to heat in a shallow pan. Pipe the mixture into the hot oil using a star nozzle and cut off with scissors when they are about 5cm long.
Fry slowly until golden. Mix the icing sugar and cinnamon together, sieve over the warm Churro’s.
Bring the cream to the boil, add the white chocolate blocks and stir until smooth. Serve with Churro’s as a dip.
Recipe and pictures Copyright by Tamsyn Wells