Appetizers & Snacksdeliciouslyella
Burnt Red Pepper Romesco With Caramelised Almond Crunch
Our caramelised toasted almond crunch turns this romesco sauce into a showstopper, perfect for entertaining. We love it served with fresh veggies or seeded crackers.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●food processor
- ●pan
📝 Preparation Steps
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.
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.
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.
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.
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5
Spoon the romesco into a bowl. Drizzle with olive oil and scatter with the caramelised nuts and a little extra paprika.
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