Savoury churros with garlicky tomato dipping sauce
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Savoury churros with garlicky tomato dipping sauce
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These irresistible savoury churros are perfect for sharing over a bottle of Rioja Grand Reserva. Be warned that they will disappear in an instant which is just as well as they have to be served as soon as they are fried.
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Ingredients
For the churros
- 55 g chorizo cubed, 2 oz
- 1 shallot roughly chopped, small
- 75 g butter cubed, unsalted, 5 tbsp
- 250 ml chicken stock 1 cup
- 155 g plain flour 1 1/4 cup
- 1 tsp garlic granules
- 1/4 tsp salt
- 3 egg lightly beaten, large
- 1 sunflower oil litre, to fry
Tomato dipping sauce
- 400 g chopped tomatoes 14oz tin
- 120 ml white Rioja 1/2 cup, or vegetable stock
- 3 garlic minced, cloves
- 1 bay leaf
- 1 cinnamon stick small
- 1 tbsp caster sugar
- 1/4 tsp paprika sweet
- olive oil a little, to fry
- salt to season
- black pepper to season
- pinch chilli flakes dried, to garnish
Instructions
- Heat a little olive oil in a medium saucepan and sweat the garlic and bay leaf over low heat for 3-4 minutes.
- Add the sugar, paprika, salt, wine and cinnamon stick and stir together. Increase the heat and cook for 3-4 minutes until the liquid is reduced.
- Tip in the tomatoes and bring the sauce to a simmer. Partially cover the pot and cook for 25-30 minutes, stirring occasionally, until sauce has thickened. Taste the sauce and adjust the seasoning. Set aside.
- Roughly chop the shallots and chorizo and place in a food processor or mini chopper. Pulse until everything is finely ground.
- Fry the chorizo for a few minutes over medium heat - the chorizo will release some oil so you don’t have to add extra.
- Put the chicken stock, butter and salt into a large pan and bring to the boil.
- Add the flour and garlic granules and mix vigorously until the dough comes together into a ball.
- Transfer the dough to the bowl of your stand mixer fitted with the paddle attachment.
- Beat on lowest speed setting until the dough cools down slightly – about a minute.
- Gradually add the eggs and chopped chorizo and keep mixing on medium-low speed until the dough is glossy and hangs off the beater in a long strip. The batter might initially separate as the eggs are added but it will come back together as you mix it.
- Transfer the batter to a large piping bag fitted with a large open star tip.
- Spray a large piece of greaseproof paper with cooking spray (or grease with a little butter) and pipe 10-15 long strips or shapes of your choice, spaced slightly apart. Cut the paper so each churro is sitting on a small piece of paper.
- Put the oil in a large deep pot and heat to 180C (350F), check the temperature with a digital or jam thermometer. Keep an eye on the temperature while frying as it is important to keep it consistent. Alternatively use a fryer.
- Carefully lower the churros (on their paper) into the hot oil using tongs and discard the paper. You can fry 2-4 churros at a time but don't crowd them too much or the temperature might drop and they won't cook well.
- Fry until golden and crisp, about 4-6 minutes. Drain on a plate lined with kitchen paper.
- Serve immediately with a bowl of the tomato dipping sauce on the side. Best matched with a Rioja Gran Reserva.
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