Guest Chef Recipe: Miguel Maestre!

I have been banned from calling him a "Celebrity Chef". He may have even performed an interpretive dance of himself "vomiting" while he requested me not to do this, however my lovely guest blogger for today's post is one of a kind.

When he is not filming mouth-watering recipes for Channel Ten's "The Living Room", Miguel can be found cooking up a storm and terrorising the TLR office with his flamboyant Spanish accent and boyish charms.

The reason for this guest blog is because Miguel recently read my delicious Easter Recipe (which can be found here) that may have started with "First buy yourself a cake mix from the supermarket" and stated that it was the WORST recipe he had ever seen (I still stand by my recipe!!)

So Miguel has so kindly offered to provide one of his own favorite recipes for us to try ahead of the Easter long-weekend!

I'm not going to lie, it's pretty awesome! Ole!

CHURROS WITH CHOCOLATE

Serves: 4 - 6
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients

250ml milk
1 teaspoon caster sugar
100g unsalted butter chopped
2 vanilla beans, split, seeds scraped out
115g plain flour
3 egg yolks
Vegetable oil, for deep frying
Caster sugar, to dust

Chocolate Sauce

250ml condensed milk
200g dark eating chocolate
splash of milk
splash of rum

Instructions

To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot.

Add chocolate. Whisk until smooth, then whisk in milk and rum. Remove from heat and cover to keep warm.

Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan.

Discard vanilla beans. Remove from heat.

Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat.

Stand, covered with plastic wrap, for 3 minutes.

Beat in egg yolks with wooden spoon, one at a time.

Spoon dough into a piping bag fitted with a 2cm star nozzle.

Heat oil to 180 degrees celsius (when a cube of bread turns golden brown, oil is hot enough)

Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.

Deep fry churros until golden brown, then drain on absorbent paper.

Dust with caster sugar and serve with chocolate sauce.