Romesco-ish sauce

What a glorious sunny day. I have loved prepping, tasting and writing up this little post.

I used to order Abel and Cole vegetables for a while in England. It was one of the stepping stones to my appreciation of decent fruit and vegetables and a good induction in how to use different seasonal produce. They put handy ‘how to’ cards in the box with easy ideas of how to make the most of your order.

I’ve taken one of their suggestions and tweaked it.  Their Romesco is a bread based sauce. I have switched in parmesan and upped the garlic to make a really flavoursome pesto style sauce or dip.

We’ve ploughed through three batches of this one, so I’m confident I’ve done something right.

bowl_1

You don’t need much of this sauce, but maybe grate some extra parmesan when serving. Try it with roasted vegetables, salads, pasta or fish.

You will need:

  • 1 x large roasted red pepper (up to 30 minutes whole, then peel skin off when cool)
  • 60g almonds
  • 60g parmesan
  • 4 roasted garlic cloves (roast whole for 15 minutes, then squeeze out the pulpy garlic)
  • 1/2 teaspoon smoked sweet paprika
  • 1/2 teaspoon chilli powder
  • 1 tablespoon cider vinegar
  • Squeeze of lemon
  • 75g olive oil

ingredients_1

All you do:

  1. Pop the pepper and garlic in to roast at around 180 degrees (fan oven temperature).
  2. Toast the nuts for 20 minutes in a frying pan (without oil) on the hob.
  3. Once the pepper, nuts and garlic are ready, measure everything else while they cool.
  4. Once you have peeled the cooler pepper, pop the ingredients in a blender and blitz up.
  5. Taste and then tweak any of the ingredients if needed. (I used exactly as detailed here, but you may want to sharpen with more lemon or loosen up with more oil).
  6. Season to taste.

The best advice I can give, is that you pop the sauce in ice cube trays and freeze. Then you can use as and when you want it. It’s a go-to mid week option in our house, or a last minute choice if people are coming over.

My favourite way to eat this is to simply pop a couple of frozen cubes on top of a piece of fish, loosely wrap in foil then bake until the fish is cooked through and the sauce is warmed through.

tray_1

Beautiful! Hope you can try this one soon.

4 thoughts on “Romesco-ish sauce

  1. Mrs L-G February 25, 2015 / 5:08 pm

    I’m getting on this recipe tonight…..!!

    Like

  2. Laura Kate February 25, 2015 / 7:27 pm

    Ah great, let me know how you get on with it x

    Like

  3. Crafty Coin February 25, 2015 / 8:02 pm

    Your photos look so pretty! I want to eat that sauce right up 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s