12 October 2009

I've been making...

Salsa Romesco!  Yummy yum yum!

Yes, that's four bags of it in the background... I made a double batch.  It is so versatile, I love it!   Those yummy bags of goodness are all going into the freezer for when I need them.  They will get used for maybe a dip with bread and crudites, or as a crust on roast lamb or beef or fish, or as a stuffing for roast capsicums, or... the world is their oyster.

I got the recipe from one of those cooking demos where you get given the recipes, then you watch the meal get prepared while you get to ask questions about it, and then you get to eat it!  It was at Fosh Food in Palma de Mallorca and the recipe is from Mark Fosh (a michelin starred chef).  I'm sure he won't mind me sharing the recipe here...

Salsa Romesco
1 large red bell pepper (or capsicum as we Kiwis call it)
olive oil (the recipe calls for 450mL, but I usually add about half that)
100g peeled almonds
3 cloves of garlic (crushed)
1 Tbspn tomato paste
2 tsp smoked sweet paprika
1 slice stale bread (cut into cubes)
50 mL brandy
30 mL sherry vinegar
salt to taste

Roast the pepper whole in a hot oven (200 degrees C) until the skin blisters and blackens.  Remove the pepper from the oven, put it into a bowl and cover tightly with clingfilm (this is to help the skin peel off better later). 

While the pepper is cooling down, toast the almonds, garlic and the cubed bread in a little olive oil until lightly browned.  Put this mixture into a food processor.

When the pepper is cool, peel off the skin, cut the pepper in half and deseed it.  Place the pepper into the food processor with the almonds, bread and garlic.  Blend until smoothish.

Add the paprika, sherry vinegar, brandy, tomato paste and a little salt and blend some more.  With the motor running, slowly pour in the olive oil to emulsify and thicken the sauce.  Adjust the seasoning if necessary.  And that's it.  Go forth and try it!

Arabella Chickie in Greece

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