On TV Tomorrow
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
Submitted by: Chinsey
- Prep time:
- 20 min
- Cook time:
- 5 min
Paul Bloxham's Spanish breakfast fritters taste great rolled in cinnamon sugar and dipped in raspberry ketchup
Method1. Blend the raspberries to a puree in a food processor, adding the lime juice and sugar to taste.
2. Using a rubber spatula, push the raspberry puree through a fine sieve placed over a bowl and discard the seeds. Transfer the puree to a squeezy bottle.
3. To make the churros, heat equal amounts of vegetable and olive oil in a deep-frying pan or electric fryer to 170C.
4. To make the churro dough, heat the water, butter, and salt in a saucepan until boiling. Add the flour and stir vigorously over a low heat for about a minute, until the mixture forms a ball, then remove from the heat and leave to cool a little.
5. Beat the eggs until smooth, then gradually beat into the mixture a little at a time. If it looks like it's splitting, just keep beating it until the egg is incorporated.
6. Spoon the mixture into a piping bag with a star nozzle. Squeeze 10cm strips of dough into the hot oil and fry for 2 minutes on each side until golden brown. Remove and drain on paper towels.
7. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Serve with the raspberry ketchup.
For the raspberry ketchup
- 375 g fresh raspberries, or frozen ones, de-frosted
- 1 lime, juice only
- 2 tbsp icing sugar
For the churros