William Lander, Daniel Morgenthau, Shaun Searley

Romesco Sauce

Name: Romesco Sauce
Yield: Makes enough sauce for 6 people as an accompaniment
Ingredients: 200 g flaked almonds; ½ red chilli; 600 g red peppers; 200 ml olive oil; 200 g plum tomatoes; 80 g sherry vinegar; 70 g white sourdough breadcrumbs; 1½ tsp smoked paprika; 10 garlic cloves

Preparation info

Makes enough sauce for
6
people as an accompaniment

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Another versatile sauce – serve with calçots when in season or other grilled allium or barbecued poultry.

Ingredients

600 g red peppers
200 g flaked almonds
70 g

Sauce
Vegan

Method

Scald the peppers by holding them directly over a naked flame (use a pair of kitchen tongs) until they are all blackened on the outside. Transfer to a bowl, cover with cling film and leave to cool.

Preheat the oven to 180°C. Tip the almonds onto a baking tray and toast until go