Frank Camorras Gypsie Donuts

I was privileged to attend a cooking class last Friday night at The Sydney Seafood School, hosted Movida's very talented chef Frank Camorra. We cooked a three course meal. For entree we cooked Squid Ink Pasta with fresh clams (Fideos Negros con Almejas) and garlic Aioli. Main we cooked the tastiest Spanish Rice with Prawns (Arrozde Gambas) and for dessert we made Gypsy Donuts (Bunuelos de las Gitanas).

Frank explained that these donuts are typically found at the fair and are cooked by the Gypsy ladies. Served with a hot dark chocolate sauce I'd have these over fairy floss at the fair any day. 

Recipes are all found in Frank Camorra's new book Movida Solera

Gypsy Donuts - Bunuelos de las Gitanas 

14 grams dried yeast

1 cup - 250ml lukewarm water

250 grams plain flour

Pinch of salt

1 tablespoon caster sugar

Olive oil for deep frying

2 tablespoons white sugar

Icing sugar for dusting

Fine rind of 1 orange*

100 grams dark chocolate 

300ml milk

*Ive added the rind. It works brilliantly with the chocolate. You could also add spice to flavour the dough.

Place the water in a small bowl and add the yeast.  Allow to stand for about 5 minutes until it starts to bubble slightly. Placing the bowl in a warm place is ideal as it will activate the yeast.

In a large bowl add the flour, salt, orange zest and sugar. To this add the yeast mixture and mix with a wooden spoon for about five minutes.

The consistency should be a very thick batter.

Cover the dough and place in a warm place to rise for about half an hour. The mixture should double in size.

Meanwhile make the hot chocolate sauce. Place the milk and the chocolate in a small saucepan over medium heat. Stir until melted. Once done remove from heat and set aside.

Heat oil in a wok or electric deep fryer to 170 degrees Celsius. This temperature will allow the donuts to cook in the centre. I actually didn't use a thermometer or deep fryer. I filled a wok with oil and cooked over medium heat. Worked well.

Wet your hands and pull off a golf ball sized pice of dough.

Flatten slightly between the palm of your hands and make a hole in the centre.

Carefully place into the oil and using either a wooden chopstick or the end of a wooden spoon, place into the hole and twirl the dough so that it forms the shape of a donut.

It is easier to do this part with a partner. One can flatten dough and place in oil while the other does the twirling. If you are doing it on your own you have to work quite quickly otherwise the dough will start to cook quickly and you won't have enough time to form the donut hole.

Cook on each side for about 2 minutes until golden.

Remove and place on paper towel and sprinkle with caster sugar while still hot. I went one further and also sprinkled lightly with icing sugar.

Serve with the Hot Chocolate Sauce.

Ole!!

Thai Larb Lettuce Cups

Tangy, spicy, fresh and lean. A quick one to whip up and a clear winner with my family. I've used lean pork mince but you could also use chicken or turkey mince.

You can control the heat by deciding on how much chilli to use, we like ours mild so I have written the recipe with less heat. Feel free to add more or less chilli, it won't detract from the flavour of this dish.

1/4 cup sesame oil 

2 lemongrass stalks 

4 Kaffir lime leaves 

3 green chillis

2 cm piece of ginger

3 cloves of garlic

1 finely chopped onion

2 finely chopped celery stalks

800g pork / turkey or chicken mince

80ml fish sauce

Juice of 1 lime

1 teaspoon red chilli powder 

1 teaspoon of sugar 

1/4 cup finely sliced green shallots

1/2 cup finely sliced basil

1/2 cup finely sliced mint

1/2 cup finely chopped coriander

salt and pepper to season

White sesame seeds for sprinkling 

1 iceberg lettuce

Roughly chop the lemongrass, lime leaves, green chillis, ginger and garlic and add to a food processor. 

Pulse until all finely chopped.

Add the sesame oil to a wok.  Once quite hot, flash fry the processed mixture for approximately two minutes to release all flavour.

To this add the mince. Cook until browned.  

Add the fish sauce and let it bubble away for about five minutes.

Add the chilli powder and the sugar.

At this stage check your seasoning. Bear in mind that the fish sauce is generally quite salty so you may not need to add salt.

Add the finely chopped celery and onion and cook for another 5 minutes.

Add the lime juice and the herbs; mint, coriander and basil. Mix well to combine.

Sprinkle with sesame seeds.

Prepare the iceberg lettuce by washing well and removing the end core.  Remove each leaf one by one.  You may need to trim them to ensure you have a neat little cup.

To serve, spoon larb into each lettuce cup.  They can be rolled up and eaten like San Choi Bau.  

We also served ours with steamed Jasmine Rice.

Enjoy!