Burnt Red Pepper Romesco With Caramelised Almond Crunch
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 red peppers
- 75g blanched almonds
- 1 clove garlic
- ¼ teaspoon sweet smoked paprika
- 2 teaspoons sherry vinegar
- pinch of sea salt
- drizzle of extra virgin olive oil
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Preparation
Step 1
Preheat grill to high. Line a baking tray with foil and place the peppers on the baking tray. Cook until the skin is charred in spots and the flesh is tender, turning them every 5 -10 minutes until charred all over, about 30 minutes. Place in a bowl, cover and set aside to steam for 10 minutes or until cool enough to handle. Turn the oven down to 180°C / 160°C fan.
Step 2
Place the 75g almonds on a baking tray and toast until golden, 8-10 minutes. Transfer to a food processor and let cool, about 5 minutes.
Step 3
Meanwhile, make the caramelised almond crunch: Place the remaining 40g almonds in a small pan with the paprika, maple syrup, and poppy seeds. Cook over low heat, stirring continuously, until the maple reduces and gets sticky enough to coat the nuts thoroughly, 2-3 minutes. Transfer to an oiled piece of parchment paper to cool and sprinkle with salt. Roughly chop once cooled.
Step 4
Once cool enough to touch, peel the skins and remove the seeds from the peppers; discard. Place the flesh of the peppers in the food processor with the toasted almonds. Add the garlic and paprika and blend to the desired consistency (it’s nice to keep some texture). Add the vinegar and season with salt to taste. Blend to combine.
Step 5
Spoon the romesco into a bowl. Drizzle with olive oil and scatter with the caramelised nuts and a little extra paprika.
Step 6
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