Green Romesco Sauce Food

PAN ROASTED GREEN ONION ROMESCO (SPANISH)

Steps:

• Preheat the broiler. Put a large skillet over high heat.
• Put the green onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste. Toss well to coat. When the pan is smoking, add some olive oil to it and immediately add the green onions in 1 layer. Keep the onions moving until they are browned on all sides but are still crisp in the middle. Put them onto several sheets of newspaper and wrap them up to steam.
• Arrange the peppers and tomatoes on a baking pan and broil, turning often, until they are black and charred on all sides. Put the peppers in a bowl and cover it with plastic wrap. Put the tomatoes on a board to cool a bit. Toast the bread under the broiler.
• When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor. Peel and seed the tomatoes and add them to the food processor. Cut the toasted bread into cubes and add it in too. Add the almonds, garlic, paprika, and vinegar and start pulsing. Drizzle in the olive oil while pulsing. Taste and check the seasoning for salt and pepper. Transfer the sauce to a serving bowl.
• Unwrap the green onions and peel off the charred outer layer. Arrange them on a serving platter and serve them with the sauce for dipping.

ROMESCO SAUCE

Steps:

• Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.

LABNEH WITH ROAST BEETROOT, PRESERVED LEMON & GREEN ROMESCO SAUCE

Steps:

• First, make the labneh. Mix the yogurt with a pinch of salt. Line a sieve with muslin, a clean J-cloth or a few sheets of kitchen paper and rest over a deep bowl. Spoon in the yogurt, then cover and put in the fridge to strain for about 4 hrs. You'll be left with a firmer, soft cheese-like substance - this is your labneh.
• Meanwhile, heat the oven to 200C/180C fan/gas 6. Toss the beetroots in the olive oil with salt, pepper and the thyme leaves. Wrap each beet loosely in foil, then place in a roasting tin. Roast for 1 hr, or until tender. Remove from the oven and allow to cool. Peel off the skins, then slice into wedges. Dress with olive oil and season.
• Meanwhile, heat the grill to high. Toss the green pepper and chilli with a little oil on a baking tray and grill, turning halfway, until blackened all over (about 10-12 mins). Transfer to a bowl, cover with cling film and leave to cool. Remove and discard the skin and any seeds, then set aside.
• To make the sauce, put the pumpkin seeds, most of the herbs and hazelnuts (reserving a few to serve), coriander seeds and cumin seeds in the bowl of a food processor with the garlic and preserved lemon and blitz to coarse crumbs. Add the green pepper, chilli and 1 tsp flaky sea salt. Blitz again to a coarse paste, then add the honey, bread and olive oil. Whizz gradually, adding 100-150ml water, until you have a spoonable sauce. Pour into a bowl, season and add the lemon juice 2 tsp at a time, until it's balanced and not too sharp.
• Smooth a spoonful of labneh on each plate and top with the dressed beets. Spoon over the sauce, then scatter over the remaining hazelnuts and the herbs and drizzle over some more oil.

ROMESCO SAUCE

Steps:

• Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
• Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
• With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

ROMESCO SAUCE

Steps:

• Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted. Remove them from the skillet. Place them in food processor, grind them fine and leave them in the food processor.
• Add the oil to the skillet and when it is hot, add the onion. Saute until it is golden, then stir in the garlic. Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender. Stir in the tomato and season the mixture with salt and hot red pepper. Remove from heat.
• Add mixture to almonds in food processor and puree. Taste for seasoning; serve at room temperature.