Savoury Cheese Churros with a Chilli Jam dip
Rated 2.0 stars by 1 customers.
20 minutes
10 minutes
In our opinion, all snacks should be cheesy, spicy, and absolutely banging. Which is why we cooked up this 30-minute recipe with Chef James Cochran, to tick all of these boxes. Savoury cheese churros, topped with parmesan, and dipped into Scotch Bonnet Chilli Jam. Talk about elite snacking.
Ingredients
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60g unsalted butter
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250ml milk
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120g plain flour
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75g parmesan cheese, grated
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3 large eggs, we used Burford Browns
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Salt & pepper, to taste
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1 tsp paprika
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400ml olive oil
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Scotch Bonnet Chilli Jam
Directions
Start by pouring all of your milk and the butter into a saucepan, before heating it over medium heat until the butter has melted.
In a separate bowl, mix the flour and paprika, before slowly pouring this mixture into the milk and butter pan, whisking as you do until it forms a paste.
Take your pan off the heat before pouring in your eggs and parmesan, whisking each ingredient in rapidly until your batter forms.
Next, fill a pan or deep fryer with your oil and heat until it reaches 190C.
Next, grab a piping bag and spoon all of your batter inside, before cutting off the tip of the bag to create a nozzle.
Squeeze the batter into the oil in 3-inch lengths, before frying for 2-3 minutes each side, or until golden-brown.
Remove churros from the oil and drain on a paper towel. Allow to cool slightly before serving.
Finish by sprinkling more parmesan on top, and dipping into our Scotch Bonnet Chilli Jam.
Works perfectly with Amarillo Chilli Jam as a dip.
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