FEAST OF THE VIRGIN DE LA FUENSANTA (MURCIA, SPAIN)


FEAST OF THE VIRGIN DE LA FUENSANTA (MURCIA, SPAIN)

+ RECIPE FOR CHURROS




In 1694 Our Lady answered the prayers of the people of Murcia for rain after a drought. After frequent intercession on Our Lady's part for the people of Murcia, she became the patron saint of Murcia and its “huerta”, its fertile lands. Twice a year, the Virgin of Murcia is moved to the Cathedral from the shrine where she is housed. The first time is during the Festivals of Murcia, and the second time during the spring festivals, in the week after Easter. The most important pilgrimage is the one which accompanies the journey of Our Lady back to the shrine at the end of the Festivals of Murcia, in early September. This day is a public holiday in Murcia and many locals complete the journey on foot, following Our Lady’s progress. When Our Lady enters the Cathedral and the shrine, everyone present applauds and there is a very Spanish exuberant and emotional celebration.
I have taken the recipe for churros from Miguel Maistre, “Miguel’s Tapas” (New Holland), in which Miguel observes that the processions of the Virgin, starting at daybreak, are when churros are served, accompanied by the obligatory hot chocolate. The recipe which I have set out below is his recipe.
MIGUEL’S CHURROS
[serves 4-6]
INGREDIENTS:
250ml milk
1 teaspoon caster sugar
100g unsalted butter, chopped
2 vanilla beans, split, seeds scraped
115g flour
3 egg yolks
vegetable oil for deep frying
caster sugar, to dust
CHOCOLATE SAUCE
250ml condensed milk
200g dark eating chocolate, chopped
splash milk
splash rum
METHOD:
CHOCOLATE SAUCE
Stir condensed milk in a small saucepan over medium heat until hot. Add chocolate, whisk until smooth. Whisk in milk and rum. Remove from heat. Cover and keep warm.
CHURROS
1 Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan.
2 Discard vanilla beans. Remove from heat.
3 Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat. Stand, covered for 10 minutes.
4 Beat in egg yolks with wooden spoon, one at a time.
5 Spoon dough into a piping bag fitted with a 2cm star nozzle
6 Heat oil to 180 degrees (test with bread). Pipe 5cm (2 inch) lengths into the oil, cutting the dough with a sharp knife or scissors.
7 Deep fry churros until golden brown. Place on absorbent paper.
8 Dust with caster sugar. Serve with chocolate sauce, custard or crème anglaise.

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