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April Fool's: Recipes that Aren't What They Seem

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Gourmandize
Hearty Chorizo Churros 8/11

© Groupe SEB

Hearty Chorizo Churros

In contrast to the original, sugary-sweet Spanish churros, this savory version is made with spicy chorizo. It's a delicious finger food for parties or homemade snack for your next movie night in.

Ingredients (for 4 servings):

  • 1 lb potatoes, peeled and diced
  • 3.5 oz fresh mozzarella, cut into small cubes
  • 3.5 oz chorizo, finely diced
  • 1 tbsp olive oil
  • 2/3 cup water
  • 1/2 cup flour
  • 2 eggs
  • oil for frying

 

Instructions:

  1. Boil the peeled potatoes in salted water until cooked. Drain and mash with a fork.
  2. Add the mozzarella and chorizo to the potatoes and mix well.
  3. Bring the olive oil and water to a boil in a saucepan, then add the flour and mix vigorously with a wooden spoon until it forms a kind of dough. Transfer the dough to a bowl.
  4. Add the eggs to the dough and mix well to combine.
  5. Add the potato, chorizo and mozzarella mixture, and stir to combine. Transfer the preparation to a piping bag.
  6. Preheat the frying oil in a large pan or deep fryer to 340°F. Pipe the batter directly into the hot oil, and use scissors to cut each churro when it's 8-10 cm long. Fry for about 5 min. until golden brown, turning occasionally. 
  7. Cook the churros in batches so you don't overcrowd the pan.
  8. Let drain on paper towels and serve.
  9. Enjoy!

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!