0 Royal Romesco

Sometimes I think I prefer it when Pappy is not here; it provides more opportunities to exercise my creativity in the kitchen :) Two nights ago I adapted a Romesco sauce to pair with a Sutchi fillet and it was received with much praise - at least from Mum.

Romesco is a sauce with roots from Spain. The classic ingredients of this piquant blended sauce are peppers, tomatoes, nuts (almonds/pine nuts/hazelnuts) and olive oil and it is most commonly served with seafood. Although it is called a "sauce," given its chunky robust flavour, it is more accurate to think of it as a dip.

Royal Romesco Sauce

Yield: ~3/4 cup

Ingredients

• 1 small red bell pepper, deseeded and quartered
• 1 large tomato, sliced
• 2 cloves garlic
• 1 tsp apple cider vinegar (substituted for red wine vinegar)
• 1 tbsp olive oil
• Few springs of coriander

Directions

1. Preheat oven to 200 degrees Celsius.
2. Bake the pepper, tomato slices and garlic cloves for 30 min. Let cool in plastic bag. Remove skins.
3. Place pepper, tomato and garlic in food processor. Add vinegar and coriander. Process. 
4. Drizzle in oilve oil slowly and continue to process until a smooth sauce forms.

I really love this sauce; it sure is going to make a frequent appearance! It paired beautifully with the otherwise bland sutchi fillet. To improve it, I would add a pinch of salt the next time round.