Marmite churros with Hellmann's Mayo
This side dish recipe for BBQ season is a take on the classic potato dauphine, mash potato, savoury choux pastry and marmite. Served with HELLMANN'S Real Mayonnaise as a dip.
Vegetarian
Ingredients
Marmite churros with Hellmann's Mayo
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£3098.43
For the churros:
Potatoes
/g
840.0 g
0%
Strong Flour
/g
135.0 g
0%
Semi skimmed milk
/ml
95.0 ml
0%
Butter
/g
70.0 g
0%
Egg
/g
120.0 g
0%
Marmite Yeast Extract 600g Tub
/g
20.0 g
0%
To cook:
HELLMANN'S Real Mayonnaise 10L
/ml
150.0 ml
0%
/
For the churros:
-
Potatoes 840.0 g
-
Strong Flour 135.0 g
-
Semi skimmed milk 95.0 ml
-
Butter 70.0 g
-
Egg 120.0 g
To cook:
Preparation
-
For the churros:
- Boil the potatoes until cooked.
- Drain the potatoes and leave to dry in a colander.
- Rice the potatoes and leave to one side.
- Put the milk and butter in a pan and bring to the boil.
- Beat in the strong flour until it comes away from the sides of the pan.
- Remove from the heat and whisk in the eggs until fully incorporated.
- Take the mash, choux pastry and mix together until smooth.
- Mix in the Marmite to the potato mix.
- Place the potato mix into a piping bag with a star nozzle.
-
To cook:
- Pre-heat a fryer to 180°C.
- Pipe the mix directly into the oil forming long strips in the oil.
- Turn after 1 min. and allow to brown on both sides.
- Serve with HELLMANN'S Real Mayonnaise
