“Churros are generally a sweet dish so this is a great, playful, savoury version,” says Nathan Sasi, head chef at Foster Street’s popular wine bar, Nomad.
Traditionally found in Spain as a fried dessert, not unlike a doughnut, tossed in cinnamon sugar, at Nomad it has inspired a snack to match a glass of sparkling, rather than coffee. “It’s a lovely snack with a glass of wine,” says Sasi. “It’s also a very easy dish to knock out at home and it's great to serve at a dinner party.”
“It's important to cook out the flour properly when incorporating it into the boiled milk,” says the chef as a tip for those looking to try this recipe at home. “If it's undercooked, there will be a raw-flour taste in the final product.”
Time to give it a try this weekend.
Nomad’s Goat’s Cheese Churros
170g hard goat’s cheese, like Midnight Moon from Simon Johnson, finely grated
80g goat’s curd
1 small jar truffle honey
vegetable oil for frying
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 180oC 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 truffle honey.