Paul McVeigh's romesco sauce
This roasted red pepper dish is made with simple ingredients but packs a huge flavour punch
SERVES
6
PEOPLE
COOKING TIME
40
MINUTES
Ingredients
3 red peppers
20g hazelnuts, toasted, skin off
20g almonds, toasted, skin off
2 garlic cloves, minced
20g Pedro Ximenez vinegar
30g extra virgin olive oil
5g smoked paprika
Method
Toast nuts in a preheated oven 180ËšC for 8-10 minutes, wrap in clean tea towel and rub together to remove skins. Roast peppers 'dirty' in embers. Alternatively, rub oil on pepper and roast over gas BBQ or gas ring on cooker or in oven at 180ËšC for 40 minutes.
Turn peppers regularly so each side is exposed to the direct heat, 3-4 mins per side. Place blackened peppers in Pyrex bowl, cover with cling film to cool. P
eel peppers, discard skin and seeds. In food processor, blitz peppers, toasted nuts, peeled garlic, vinegar & smoked paprika to chunky paste. With motor running, add oil slowly. Don’t blend too smooth, leave texture. Season well, including more vinegar if needed.
