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Squiggles
Pile these up for an ending to any dinner party and you will be remembered for ever! They are just superb. You can serve these with or without the lemon sauce.
Ingredients
Serves 6
75g plain flour
Pinch salt
150ml half water, half milk
50g butter, cut into pieces
2 large eggs, beaten
Oil for deep frying
50g caster sugar
½ teasp cinnamon powder.
Lemon Sauce
125g butter
125g caster sugar
Rind and juice of 2 lemons
2 egg yolks.
Method
Sift the flour and salt in to bowl. Heat the water and milk in a saucepan with the butter. When the butter melts, bring to a rapid boil, remove from the heat, immediately pour in the flour, then beat well with a wooden spoon until the mixture leaves the side of the pan cleanly and has a sheen.
Gradually add the eggs, beating well. (To use an electric mixer, pour the boiling water mix into the bowl, quickly add the flour, beat well for a few seconds, then gradually beat in the eggs. This technique is good for the larger quantites as the heat is retained due to increased volume.) When cool put the mixture into a large piping bag with a large serated nozzle.
Heat the oil in a fryer or saucepan to about 190C/375F or until a little of the mixture, when dropped in, bubbles and turns brown. Squirt in lengths of the mixture, about six inches into the oil and fry for 2-3 minutes, moving them around to brown evenly.
Leave until golden brown and puffed up well. Remove with a slotted spoon and drain on kitchen towel. When finished, mix the caster sugar and cinnamon together in a bowl and toss the squiggles to coat them. Place in a dish and keep warm.
To make the lemon sauce, heat the butter, sugar, lemon rind and juice in a double boiler. Gradually add the egg yolks and stir continuously, until the mixture thickens and coats the back of a spoon. Serve in a bowl and dip in the squiggles. |
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