Romesco sauce is a classic Spanish Sauce of peppers and almonds. It is very versatile. Use with burgers, nut roasts, add vegetables and make a little thinner and serve with pasta. It is great alternative for anyone who doesn’t like or can’t eat tomotoes.
Testers and Tasters Feedback
“I had a dollop on toast with a poached egg (lovely) and used the rest as a sauce for a fish pie.”
“One to do again. Could replace mayonnaise in salads and sandwiches in the summer.”
“Totally new concept of sauce to me, delicious, ate it on the mushroom and cashew burger.”
Photo
Esther Gladman, Tester and Taster
Serves 4 good portions
Plants: 6
Preparation: 5-10 minutes Cooking: 50-60 minutes if roasting the peppers, 10-15 if using ready roasted ones
GF V NF Option DF
Swaps
NF: replace the almonds with silken or firm tofu.
Options:
Add: 300g of tender stem broccoli, 1 large or 2 medium leeks, and serve with bean pasta and cheese of your choice.
Sundried tomatoes for a slightly different flavour.
Almonds: are the traditional nuts to use but other nuts such as hazelnuts, walnuts, pecans would also work.
Freezing
This should freeze.
Ingredients
Serves 4
2-3 large peppers or 200g of roasted red peppers from a jar
75g ground almonds
50-75 ml Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil plus 2-3 teaspoons to cook vegetables
1 clove of garlic
1tbls chopped parsley or frozen parsley
1tbls chopped basil or frozen basil
Salt and pepper to taste
Method
Roast the Peppers if using fresh ones.
In advance – at least an hour or so. If using fresh peppers, you want large thick peppers, small thin ones do not roast so well. Cut the peppers in half and deseed them. Lay them open side down in a roasting tin with a little olive oil and roast at 160c for 30 -40 minutes until the skins begin to brown and look bubbly.
Put the hot peppers into a bowl and cover with cling film or put them in a plastic food bag and tie at the top. Leave to cool.
When cool peel the peppers.
Make the Sauce
With a blender or stick blender, whiz together the peeled peppers, garlic, olive oil and almonds or tofu to form a fairly thick paste. This can be used as a dipping sauce. If you want a thinner sauce add a little water, more oil, or even yogurt
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