- 300g plain flour
- 350g self-raising flour
- 1L water
- 2 pinches salt
- Vegetable oil for deep frying
- 1L cream
- 1L milk
- 350g cocoa powder
- 350g sugar
Boil the water.
Combine flours and salt in a bowl, pour boiling water into the bowl. Mix until a dough is formed.
Cover with a tea towel for 5 minutes.
Pipe into churros.
Deep fry till golden.
Dust with cinnamon sugar and serve with chocolate sauce.
Bring cream and milk to boil. Add sugar and cocoa and whisk till combined and thickened.
About Matt Jordan
Head Chef, Bomba
Matt began his career in hospitality with an apprenticeship with Vue de Monde Group at Bistro Vue. After 18 months, he commenced work at the small rustic restaurant Italian restaurant, Lupino. It was here that he mastered the skills of fresh bread and pasta, and learnt the importance of doing something you love as a job.
Two years later he joined the team at the Fitzroy institution, Hell of the North, where he began to define his culinary skills working with traditional French techniques. One year on, Matt joined the team at Bomba Tapas Restaurant where he has gradually worked his way up the ranks to being appointed Head Chef.
- Brought to you by
- Matt Jordan, head chef at Bomba restaurant