FGood stuff that comes in a roll will always mean one of two things. One, which can be eaten by hand, which makes it feel relaxed and informal: wraps, sausage rolls, sushi, burritos, spring rolls, etc. And secondly, in addition to the exterior of the roll, which is delicious in itself, there is also the promise of the filling, as in a crepe, roscón, arctic roll, etc. This always makes the rolls feel exciting. I offer both today: the taquito is relaxed and informal, the mochi a spectacular ta-da and full of filling!
Shrimp and corn taquitos (above in the photo)
Taquitos are a classic Mexican snack of tortillas stuffed with meat, cheese, or seafood, then rolled up and fried. These deviate from the tradition that they are baked instead.
Homework 15 minutes
Cook 45 min
It serves 4 as a starter or snack
8 soft corn tortillas
75 ml olive oil
150 g sour cream
2 chives, trimmed and thinly sliced
1 lime, In rooms
For the prawn filling
280g of raw and peeled prawns
200g of frozen corn kernels, thawed
2 chives, trimmed and chopped
1 clove garlic, peeled and crushed
1½ teaspoon chipotle pepper flakes, or urfa chili flakes
½ teaspoon ground cumin
1 teaspoon lime zest
2 teaspoons tomato paste
¾ teaspoon of salt
For the chilli oil
60 ml olive oil
1 teaspoon tomato paste
2 teaspoons chipotle pepper flakes, or urfa chili flakes
½ teaspoon sweet paprika
Heat oven to 220C (200C fan) / 425F / gas 7. Place all filling ingredients in the bowl of a food processor and pulse until you get a rough paste.
Divide the tortillas into two stacks of four, wrap each stack in aluminum foil, and then bake for 10 minutes. Unwrap the aluminum foil, place the tortillas on a clean work surface and turn the oven up to 240C (220C fan) / 475F / gas 9.
Line a medium cookie sheet with parchment paper. Spread about 65g of the prawn mixture on the surface of each tortilla, then roll them tightly and place seam side down and 1cm apart on the pan.
Brush the taquitos with the olive oil, making sure they are completely covered, then bake for 18 minutes, drizzling three times with the hot oil from the pan, until crisp and golden.
Meanwhile, put all the ingredients for the chilli oil in a small saucepan, add a generous pinch of salt and place over medium-high heat. Stir to combine, cook 90 seconds to two minutes, until bubbly, then remove from heat.
Once the taquitos are done, stack them in a bowl and spoon in some sour cream; save the rest to serve on the side. Drizzle on some chili oil, top with chives, squeeze over lemon wedges, and serve.
Chocolate Coconut Mochi Roll
Mochi is a chewy, gooey Japanese cake made with glutinous rice flour (but gluten-free!). There are several stages to this dish, but you can make the roscón up to two days in advance and store it in the refrigerator. If it does, wait until the crunchy coconut flakes are served, otherwise they will soften in the refrigerator. If you can, infuse the cream overnight – you really benefit from having time to sit.
Homework 10 minutes
Infuse 3 hours +
Cook 1 hour 10 minutes
Cool 30 minutes
It serves 8
500ml double cream
4 tablespoons cocoa powder
60g maple syrup
For the caramelized coconut flakes
200g dried coconut flakes
70g maple syrup
70g of condensed milk
½ teaspoon flaked sea salt
For the mochi cake
200 g of dark chocolate for cooking, finely chopped
50 g unsalted butter
1 400g can of whole coconut milk (at least 70% coconut extract)
180 g glutinous rice flour
2 teaspoons baking powder
100 g icing sugar
1 tablespoon cocoa powder
2 teaspoons of instant coffee powder
Heat the oven to 180 ° C (160 ° C fan) / 350 ° F / gas 4. Put all the ingredients for the caramelized coconut flakes on a baking sheet lined with parchment paper, mix very well, so that all the flakes are well covered, then spread are not clumped. Bake 18 minutes, stirring once halfway through, until crisp and golden.
Put half of the crunchy coconut flakes in a medium saucepan with 400ml of cream, cook over medium heat for three minutes, until the cream is just warm, then remove from heat and put in the refrigerator to infuse for at least three hours (and ideally overnight).
Heat the oven to 190C (180C fan) / 390F / gas 6, and grease and line a 20cm x 30cm can of Swiss roll.
Now make the mochi cake. Melt the chocolate and butter in a bowl set over a pot of simmering water, then scrape into the bowl of a stand mixer and add all the other cake ingredients and one-eighth teaspoon of salt. Beat over low heat until the ingredients come together, then turn the speed up to high for about a minute, until everything is well combined. Pour the batter into the lined pan, even with a spatula and bake for 25 minutes, until firm but still elastic. Remove and cool in the can.
Put the infused cream and coconut flakes in a small saucepan, put on a low heat and heat very gently for two minutes. Pour through a strainer placed over a bowl and press the cream soaked flakes to extract all the cream. Refrigerate the sifted cream for about 30 minutes, until it cools, and reserve the soaked flakes.
Place the soaked coconut flakes in a food processor with the remaining cocoa powder and maple syrup, and apply a thick paste, scraping down the sides of the bowl as you go.
To assemble, use the parchment paper to remove the mochi cake from its pan and place it on a board or tray. Cover the exposed side with the Chocolate Coconut Praline Paste and spread to the edges.
Once the infused cream is very cold, add the remaining 100 ml of cream and beat in a stand mixer or with an electric mixer for two to three minutes, on medium peaks; be careful not to beat it too much.
Spread two-thirds of the whipped cream over the praline paste, but leave a clear 2cm border around the edges. Starting at a shorter end of the cake, roll the mochi away from you to create a roll. Use the paper to help you lift the cake onto a plate, then remove and discard the paper, spread the rest of the whipped cream across the top of the cake, spread over the remaining coconut flakes, and serve.
George is Digismak’s reported cum editor with 13 years of experience in Journalism