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S4C

Masterclasses

Chocolate Mousse-Filled Churros (Spanish style doughnut)

Churros
Ingredients
200ml water
6g salt
6g sugar
60g unsalted butter
120g strong flour
2-3 eggs
Vegetable oil for deep-fat frying

For the Choux pastry:

  1. Bring the water, butter, sugar and salt to the boil before sieving in the flour and mixing well for around 5 minutes on a low heat, until the mixture has thickened.
  2. Place the mixture into a large bowl and mix well, adding the eggs one at a time.
  3. Place the dough in a piping bag and pipe directly into the hot oil, forming small 10 pence-sized balls. Fry each ball for around two minutes, until they turn a golden-brown. Scoop out the balls and place on a wire cooling rack.
Ingredients
100g egg yolk
50g eggs
165g 70% dark chocolate
250g whipping cream
90g sugar

For the chocolate mousse:

  1. Melt the chocolate in a Pyrex bowl over a pan of boiling water. Whisk the eggs, egg yolk and the sugar in another bowl over boiling water (Bain Marie) until the mixture becomes light in both colour and texture - this frothy finished product is called the sabayon.
  2. Whisk the cream until it thickens, before folding it in carefully with the sabayon. Then, carefully fold the melted chocolate with the creamy sabayon and place the mixture into piping bag before piping it into the centre of the churros balls.

Pork and Chicken Paella

Paella
Ingredients
1 tablespoon of olive oil
675g of chicken, cubed
100g of pork or rabbit, diced
1 onion chopped into cubes
3 cloves of garlic finely chopped
1 red pepper, cubed
1 green pepper, cubed
350g of paella rice, preferably Bomba rice
450ml of chicken stock
Good pinch of saffron soaked in a tablespoon of water
4 fresh tomatoes, skinned and cubed
Salt and pepper
½ lemon

Method:

  1. Heat the oil in a large frying pan / paella dish and cook the chicken and pork/rabbit until cooked through and golden brown in colour. Take the meat out of the pan and put to one side.
  2. In the same pan, fry the onions, garlic and red and green peppers for two minutes.
  3. Add the rice to the pan and cook for approximately two minutes before adding the stock and saffron. Simmer for 20 minutes.
  4. When the rice begins to soften, put the meat and tomatoes back in the pan and heat thoroughly for the last 5 minutes of cooking.

Salad of Squid, Chickpeas, Chorizo and Baby Artichokes

Squid
Ingredients
1 large squid
2 baby artichokes
50g chorizo
20g cooked chickpeas
20ml sherry
30g salad leaf
1 lemon
Salt and pepper
Chopped chives
Olive oil

Method:

  1. Clean and dry the squid, and cut into long strips. Dice the chorizo and cook on a gentle heat, until crispy, and keep to one side.
  2. Have the cooked chickpeas drained, and the baby artichokes cut in half.
  3. Season the squid with salt and pepper and drizzle with a little olive oil.
  4. Mix the chickpeas, chorizo and the baby artichokes and chives in a bowl add some of the chorizo oil to the bowl and mix well.
  5. Heat up a frying pan until it's very hot with no oil, then add the squid to the pan and cook for 30 seconds or until ready. When ready add the sherry then the lemon juice then pour onto the chorizo and vegetables.
  6. Mix well then add the salad leaf and serve in a bowl.

Preparing the Squid:

Masterclass Squid
  1. Rinse the squid. Pull the head away from the body - the innards should come away with it.
  2. Cut the edible tentacles from the head, squeeze out the beak and discard. Remove and discard the transparent 'pen' or backbone from the body by pulling it out.
  3. Clean any excess membranes from the body pocket, rinse under cold running water and peel away the outer skin.
  4. Cut the body pocket into three pieces. Score each piece diagonally one way and then the opposite way to create a diamond pattern. Turn over and repeat on the other side.

© 2012 S4C
O Gymru / Made in Wales