Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Spanish Style Churros Recipe

Spanish Style Churros Photo : Nicolson's

Spanish Style Churros
Photo : Nicolson's

Jonty's Spanish Style Churros

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For my birthday I have invited family and friends from all corners of the globe to join me at Nicolson’s on Garlington Estate in Hilton. It is one of my favourite restaurants so, if you haven’t been there, I suggest you visit soon. It’s a popular spot, therefore, be warned - booking is essential. Jonty Nicolson, the chef, and his wife, Tanya, are good friends of mine. It was their recently-opened tapas section that struck my fancy and led me to the idea of a Spanish-themed birthday. Without giving too much away - and spoiling the surprise for my guests - I asked Jonty and Tanya to send through recipes for a few of the dishes they will be serving so you can try them at your leisure. They are sufficient for four guests and are all Jonty’s scrumptious creations.

Give me a doughnut... give me a pancake... and on this occasion give me churros. Anything hot with cinnamon sugar and I am a happy gal. They bring back memories of cheerful Sunday afternoons when my mom, my sister and I would cook up a storm and then dad would join us to feast like royalty.

Churros

Ingredients :

  • 200g Flour
  • Quarter tsp salt
  • 30ml Castor Sugar
  • 250ml water
  • 4 Tbsp Olive Oil
  • 1 Egg beaten
  • Cooking Oil for deep-frying
  • Cinnamon
  • Castor Sugar

Method :

  1. Put water and Olive Oil in pot and bring to the boil.
  2. Sift Flour, castor sugar and salt into bowl and place into the pot and beat with wooden spoon until it forms a stiff paste. Leave to cool.
  3. Beat in egg.
  4. Make a batch of Cinnamon Sugar and put onto  a plate to toss your churros in at the end.
  5. Place dough in a piping bag with large nozzle. Pipe coils straight into oil which has been heated to 160◦C. Fry until golden.
  6. Toss in Cinnamon Sugar and Serve with Butterscotch sauce for dipping!

Butterscotch Sauce

Ingredients :

  • 150ml Cream
  • 150g dark sugar (Demarerra or Molasses)
  • 50g Butter cubed
  • 1 Vanilla Pod

Method :

  1. Melt Butter and sugar slowly in a pot until all the sugar is dissolved.
  2. Add Cream and Vanilla Beans which you’ve scraped from the pod.
  3. Simmer gently, stirring occasionally until the sugar has dissolved.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za