52 | THE BAROSSA MAG // RECIPE
RECIPE BY PETER CLARKE VINTNERS BAR & GRILL
GOATS CHEESE CHURROS
You will need:
50g butter 8g salt 100ml milk 100ml water 160g flour 170g grated la dame 3 eggs 80g goat’ s curd 1 small jar truffle honey vegetable oil for frying
Method
Bring the butter, salt, milk and water to boil in a small saucepan.
Add your flour and cook on a low heat for 1 minute.
Transfer the mixture to a Kitchen Aid fitted with the paddle attachment, add the finely grated hard goat’ s cheese and paddle for two minutes on medium speed until slightly cooled.
On low speed add your eggs to the mixture and combine for one minute.
Place your mixture into a piping bag fitted with the star nozzle.
Heat a small pot of vegetable oil to 180 o C and pipe 12cm long churros straight into the hot oil.
Fry for 2 minutes then transfer to a tray lined with paper towel.
Serve the churros along side the goat’ s curd drizzled with ruffle honey.