Churros with Chocolate Sauce

T my daughter loves Churros, well I do not know is it really the spanish doughnuts that she likes or the enjoyment of dipping it into the chocolate sauce, whatever the reason she was the one got me to find a recipe and make it for her. When I was finding and reading thru the vast numbers of recipes that was available online I was surprise at how easy it was to make. I felt a little ripped off at the number of times I had spent buying 3 Churros with dipping sauce for a whopping $8.95 from San Churro anyway never again as I have learn from my errand ways.

Churros Ingredients:

• 50gm butter melted
• 1/2 tsp vanilla extract
• 250gm plain flour
• 1 tsp baking powder
• 1 ltr sunflower oil
• 100gm caster sugar
• 2 tsp cinnamon 

Method:

• Boil a kettle of water, then measure 350ml into a jug and add the melted butter and vanilla extract.
• Sift the flour and baking powder into a bowl with a pinch of salt, Make a well in the centre, then pour in the contents of the jug and very quickly beat the flour together with a wooden spoon until lump free.
• Rest for 10 to 15 minutes.
• Fill a large wok or deep saucepan with the oil. Heat until a cube of brown bread browns in 45 seconds.
• Fit a star nozzle to a piping bag, fill with the rested dough, then pipe 2 to 3 strips directly into the pan, snipping the end with a pair of kitchen scissors.
• Fry until golden brown and crisp, then remove and and drain on a oil absorbent paper. 
• Mix sugar and cinnamon in a bowl and toss with the fried Churros to coat it.
• Serve with the chocolate sauce for dipping

Chocolate Sauce Ingredients:

• 200gm dark chocolate 
• 100ml double cream
• 100ml full cream milk 
• 3 tbsp golden syrup 
• 1/2 tsp vanilla extract 

Method:

• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

As you can see this recipe took no effort at all but the taste was just heavenly T had a friend over for a play date and the two girls would have almost devoured the whole plate of Churros if I did not restraint them. The only thing that I would do differently is to use a smaller nozzle to pipe I use a wilton 1M and as you can see from the picture below the churros turn out distorted.

Kobe Jones - South Wharf

This is probably one of those restaurants that I will not normally book for a dinner out due to the known fact that a night out for a meal in one of this joints could cost an arm and a leg. But when I saw a deal that Cudo was having which is $59 per head for a nine course meal, I thought that was a reasonable price to pay compared to the original $135 per head it would normally cost.

Me and hubby arrived to a not overly busy restaurant which was a little strange as it was a Friday night. They did not have a wait staff at the entrance of the restaurant so we had to wait for the waitress to finish serving the other patrons before they notice us and got us seated. 

The waitress place our napkins on our laps and proceeded to take my vouchers and told us that our courses will start shortly. I was disappointed though for a posh restaurant they had disposable chopsticks that you get from a take away shop but I guess the view of the lights from the wharf made up for it.

Here's what we had in our nine course meal in the order they were served:

Number One Special
Crab salad stuffed with avocado, the wrapped in kingfish and baked with Kobe Jones secret sauce

 Wagyu Tenderloin Tataki
Seared and chilled, served with garlic, ginger and ponzu sauce

Volcano Roll
Oven baked scallops layered on a crab salad avocado roll, with special cream sauce and sesame seed and shallot sprinkle

Prawn and Vegetable Tempura
Two prawns with seasonal vegetables served with dipping sauce

Calamari Fritto
Pineapple cut calamari lightly fried in special panko

Rainbow Roll

Tuna, salmon, kingfish, snapper, prawn and avocado, layered on a crab salad and avocado roll, with sesame seed sprinkle

Green Tea Salmon

Warmed and seared, three hour cold smoked salmon, marinated in green tea served with watercress salad (Forgot to take picture of this course as we were too eager to sink our teeth into it)

Wagyu Hot Rock
Self cook wagyu on a hot plate, served with seasoning and two dipping sauce

Ama Ozen
Kobe Jones famous selection of dessert samplers with their trademark chocolate chopstick (we had the coffee and black sesame ice cream, green tea creme brulee and cheesecake)


We enjoyed each course but if you asked me if it was worth paying the original $135 per head I would say no as most of the ingredients were simple everyday stuff you can get and the portions were pretty small.


Location: 
G16/38 Sidderley St
WTC Wharf
South Wharf