Like the Boy Scouts motto…..Always be Prepared.

Romesco IMG_5343 IMG_5350

 

It’s the tail end of summer in Australia and I have had the great fortune/misfortune (depending on how full you see the glass) of hosting many an event at home this season. This has taught me 2 things…

  1. The host almost never has a hangover the next day…not having much time for excessive imbibing leads to a clearer head in the morning. This has been a welcome benefit for my dog in particular who has enjoyed the increase in early morning walks.
  2. You can NEVER be too prepared.

I have become a well oiled hosting machine. I am match fit and can cater a feast at the drop of a hat. Part of the reason for my smugness has been because I keep stock of several different recipes in takeaway containers in my fridge. Romesco sauce is one such recipe.

Romesco originated in Spain (some say Catalonia some say Tarragona…I say delicious!) It was supposedly made by the fisherman of the area to eat with their catch which is probably why it’s such a great accompaniment to seafood.

Nutritionally it has some lovely heart healthy fats from the cashew nuts and both the capsicum and paprika give you lots of vitamins (A, E & C in particular) and some antioxidants thrown in for good measure.

Keep it in your fridge for when those unexpected guests drop by.

Enjoy xx

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Romesco Sauce

By February 19, 2016

  • Prep Time : 10 minutes
  • Cook Time : 10 minutes
  • Yield : 2 cups

Ingredients

Instructions

Preheat oven to 220°C. Place the capsicum in a baking dish and pop in the oven. Cook for 5 minutes then turn and add the garlic to the baking dish. Cook for a further 5 mins until the skin of the capsicum is starting to blacken and blister. Remove the capsicum and garlic from the oven and allow to cool. When the capsicum has cooled enough to handle, pop it into a plastic bag for 10 minutes, the steam helps to separate the skin from the rest of the capsicum. Peel the skin and then discard. Slice the capsicum into chunks (discarding the membrane and seeds from the inside).

Place the capsicum pieces and all the remaining ingredients into a food processor or blender and pulse until you get a chunky paste.

This sauce will keep in the fridge for arounds 2 weeks and is a lovely accompaniment to seafood.

Enjoy xx

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