Personal

Car Stuff

Extras

Golden Balls with Salsa Dip

These are served as bar snacks in Brazil. From: goodhousekeeping.co.uk

FOR THE GOLDEN BALLS
50ml (2 fl oz) vegetable oil
125ml (4 fl oz) whole milk
250g (9oz) tapioca flour
2lg eggs, beaten
150g (5oz) parmesan cheese,finely grated
FOR THE SALSA DIP
4 tomatoes, deseeded and roughly chopped
1 clove garlic, crushed
1/2sm red onion, finely chopped
1/2 tsp red wine vinegar
1/2tsp chipotle paste
1/2tsp sugar

Heat oven to 200°C (180°C fan) mark 6. Mix the oil, milk and 1tsp salt in a large pan and bring to boil. Remove from heat as soon as mixture starts to rise up sides of the pan. Tip the flour into the pan and stir vigorously until it forms a dry, crumbly dough. Transfer to the bowl of a stand mixer or a large, deep bowl and cool for about 10min.

Mix dough with the paddle attachment or an electric whisk at a low speed, and start adding the eggs. Don’t worry if the mixture is thick – it will loosen. Once eggs are incorporated, increase the speed and beat vigorously for about 2min until you have a smooth dough. Stir in the Parmesan. The mixture should be very sticky and similar to choux pastry dough.

With damp hands, roll dough into walnut-sized balls, about 25g (1oz). Space evenly, about 3cm (1¼in) apart, on 2 baking sheets lined with parchment.

Bake for 20-25min, until balls are puffed up, set and golden.

Meanwhile, in a serving bowl combine the salsa ingredients. Set aside to allow the flavours to develop for at least 20min.