FThe good bread that comes in a roll will always mean one of the following two things. One, that it can be eaten by hand, which makes it relaxed and informal – wraps, sausage rolls, sushi, burritos, spring rolls, etc. And secondly, in addition to the outside of the roll, which is delicious in itself, there is also the promise of the filling, like in a pancake, roulade, arctic roll, etc. It always makes the rollers exciting. I offer you both today: the taquito is relaxed and informal, the mochi a spectacular and plentiful ta-da!
Shrimp and Corn Taquitos (top photo)
Taquitos are a classic Mexican snack consisting of tortillas stuffed with meat, cheese, or seafood, then rolled up and fried. These deviate from tradition in that they are cooked instead.
Preperation 15 minutes
to cook 45 minutes
Serves 4 as a starter or as a snack
8 soft corn tortillas
75 ml olive oil
150g sour cream
2 new onions, trimmed and thinly sliced
For the shrimp filling
280 g of raw and peeled prawns
200g of frozen corn kernelsthawed
2 new onions, trimmed and coarsely chopped
1 clove of garlic, peeled and crushed
1½ teaspoon chipotle pepper flakes, or urfa pepper flakes
½ teaspoon ground cumin
1 teaspoon of lime zest
2 teaspoons of tomato paste
tsp of salt
For the chili oil
60 ml olive oil
1 teaspoon of tomato paste
2 teaspoons chipotle pepper flakes, or urfa pepper flakes
½ teaspoon of sweet paprika
Heat oven to 220 ° C (200 ° C fan) / 425 ° F / gas 7. Place all filling ingredients in the bowl of a food processor and reduce to a coarse paste.
Divide the tortillas into two piles of four, wrap each pile in foil, then bake for 10 minutes. Unwrap the foil, place the tortillas on a clean work surface and set the oven to 240 ° C (220 ° C fan) / 475 ° F / gas 9.
Line a medium baking sheet with parchment paper. Spread about 65g of the shrimp mixture on the surface of each tortilla, then roll them all tightly and place the seam down and 1cm apart on the pan.
Brush the taquitos with olive oil, making sure they are completely coated, then bake for 18 minutes, basting three times with the hot oil from the baking sheet, until crispy and golden.
Meanwhile, put all the chili oil ingredients in a small saucepan, add a generous pinch of salt and place over medium-high heat. Stir to combine, cook for 90 seconds to two minutes, until gently bubbling, then remove from heat.
Once the taquitos are ready, stack them on a platter and pour some of the sour cream in – save the rest to serve on the side. Drizzle with a little chili oil, garnish with spring onions, squeeze the lime wedges and serve.
Chocolate and coconut mochi roulade
Mochi is a chewy and sticky Japanese cake made from glutinous rice flour (but gluten free!). This dish has several steps, but you can make the roulade up to two days in advance and store it in the refrigerator. If you do, keep the coconut flakes crispy until ready to serve, otherwise they will go soft in the fridge. If you can, steep the cream overnight – having time to sit down is really beneficial.
Preperation 10 minutes
Infuse 3h +
to cook 1h10
Coldness 30 minutes
500 ml double cream
4 tablespoons of cocoa powder
60g maple syrup
For the caramelized coconut flakes
200g dried coconut flakes
70g maple syrup
70g of condensed milk
½ teaspoon of flaked sea salt
For the mochi cake
200g of dark chocolate to bake, finely chopped
50 g unsalted butter
1 can of 400 g of whole coconut milk (at least 70% coconut extract)
180g glutinous rice flour
2 teaspoons of baking powder
100g icing sugar
1 tablespoon of cocoa powder
2 teaspoons of instant coffee powder
Heat the oven to 180C (160C hot air) / 350F / gas 4. Put all the ingredients for the caramelized coconut flakes on a baking sheet covered with baking paper, mix well so that all the flakes are well coated, then spread out so that they are not grouped together. Bake for 18 minutes, stirring once halfway through cooking, until crispy and golden.
Put half of the crispy coconut flakes in a medium saucepan with 400ml of cream, cook over medium heat for three minutes, until the cream is barely warm, then remove from heat and put in the refrigerator for steep for at least three hours (and ideally overnight).
Heat the oven to 190 ° C (180 ° C fan) / 390 ° F / gas 6, and grease and line a 20cm x 30cm Swiss loaf pan.
Now prepare 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 other cake ingredients and one-eighth of a teaspoon of salt. Whisk over low heat until the ingredients come together, then increase the speed to high for about a minute, until everything is combined. Pour the dough into the lined pan, level with a spatula and bake for 25 minutes, until set but still elastic. Remove and let cool in the pan.
Put the infused cream and coconut flakes in a small saucepan, put it on low heat and heat it very gently for two minutes. Pass through a sieve over a bowl and squeeze the cream soaked flakes to extract all the cream. Refrigerate the sifted cream for about 30 minutes, until cooled, and reserve the soaked flakes.
Put the soaked coconut flakes in a food processor with the rest of the cocoa powder and maple syrup, and mix into a coarse paste, scraping the sides of the bowl as you go.
To assemble, use the parchment paper to lift the mochi cake from its pan and place it on a board or platter. Cover the exposed side with the coconut chocolate praline dough and spread it to the edges.
When the infused cream has cooled well, add the remaining 100 ml of cream and whip with a stand mixer or electric whisk for two or three minutes, until medium peaks form; be careful not to over-whip it.
Spread two-thirds of the whipped cream on the praline dough, but leave a clear border of 2 cm all around. Starting with a shorter end of the cake, pull the mochi away from you to create a roll. Use the foil to help lift the cake onto a platter, then remove and discard the foil, spread the remaining whipped cream on top of the cake, spread over the remaining coconut flakes and serve.