This doughnut-like Spanish treat is complimented by a smooth chocolate sauce.
- olive oil
- pinch of salt
- 1 tsp bicarbonate of soda
- 400 g plain flour
- 400 ml boiling water
- sugar, cinnamon
- for the sauce:
- 120 g dark chocolate
- 100 ml milk
- 1 tblsp cornflour
- 4 tsp sugar
- Begin by sifting the flour and bicarbonate of soda into a bowl, then pour the boiling in and whisk briskly to avoid lumps. When a smooth batter is obtained leave it to rest for a least an hour.
- Heat the oil and drop a little batter in to see if it sizzles and therefore if the oil is hot enough. Pipe the batter in from a cake decorator in small 10cm strips into the hot oil and fry until golden brown.
- When ready, place on absorbent kitchen roll and sprinkle with sugar and cinnamon if desired, though this is not traditional in Spain.
- For the chocolate sauce:
- Dissolve the chocolate in half the milk in a small pot until it is completely melted over a low heat.
- Mix the cornflour into the rest of the milk and then add this to the melted chocolate along with the sugar.
- Keep stirring until thickened.
- When ready (after about 5 minutes) remove from the heat and whisk until smooth.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes