Romesco Sauce

Romesco Sauce

This incredible Catalan sauce is great served with roast and barbecued meats.

Served here with roast rib of beef and watercress salad.

Romesco Sauce
Makes 400-500ml

Ingredients:

2 Red Peppers, 1 Long Shallot (Finely Chopped), 3 Tomatoes (Chopped), 2 Garlic Cloves (Finely Crushed), 1tsp Paprika, 1/2tsp Smoked Paprika, 1/2tsp Chipotle Powder, 1 Slice Bread (Gluten Free If Required), Olive Oil, 75g Blanched Almonds, 1tbsp Red Wine Vinegar, Sea Salt

Method:

1) Preheat the oven to 220c. Blacken the red peppers on a gas hob or under a hot grill. Transfer to the oven and bake for 20 minutes or until tender. When ready, remove from the oven, deseed and chop into large chunks.

2) Meanwhile, coat the bread with a little olive oil and fry in a non-stick frying pan over a medium heat until well toasted on each side. Remove from the pan, chop into cubes and set aside.

3) Place a little olive oil in a saucepan and add the shallot. Sauté for a few minutes until soft and add the tomatoes and a little sea salt. Add 3tbsp of water and simmer uncovered for 20 minutes until the sauce is thick.

4) Add the chopped peppers, tomato and shallot mixture, garlic cloves, paprika and smoked paprika, chipotle powder, chopped fried bread and blanched almonds to a food processor. Add around 3tbsp of olive oil and blitz until your desired consistency is achieved. Add the red wine vinegar and sea salt to taste and stir well to combine.

5) Transfer the mixture to a bowl, cover and store in the fridge until ready to use. The sauce will keep in the fridge for a few days.

Enjoy!

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Rib of Beef, Chimichurri

Rib of Beef, Chimichurri

Chimichurri is an awesome accompaniment for beef steaks and roasts. More refreshing than a rich jus, it is also a good way to use up leftover herbs.

Roast rib of 60 day dry aged beef is served with my chimichurri – packed full of fresh herbs with a hint of heat and a good kick of red wine vinegar and garlic.

Rib of Beef, Chimichurri
Serves 6-8

Ingredients:

For the Beef: 2-3kg Extra-Mature Rolled Rib Roast (Or Rolled Sirloin), 1 Head of Garlic, 4 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Chimichurri: Very Large Handful of Fresh Coriander, Parsley, Basil and Tarragon (Finely Chopped), 1tsp Dried Oregano, 1 1/2 Garlic Cloves (Finely Chopped), 1 Green Chilli (Deseeded and Finely Chopped), 50-75ml Extra Virgin Olive Oil, 2tbsp Red Wine Vinegar, Sea Salt, Cracked Black Pepper

Method:

1) To roast the beef, pre heat the oven to 220c. Season the roast liberally with sea salt and cracked black pepper all over. Place on a roasting tray and scatter the garlic cloves and thyme over the roast. Roast at 220c for the first 20 minutes. Cook at 185c for 15 minutes per lb for medium or until cooked to your liking. Cooking to an internal temperature of 50-54c will give you medium beef. When cooked, remove the roast from the oven, wrap well in tin foil and wrap in a towel. Leave the roast to rest for at least 30 minutes.

2) Meanwhile make the chimichurri. Combine the chopped herbs and oregano with the garlic and chilli in a bowl. Slowly add the olive oil whilst whisking until a slightly runny consistency is achieved. Add the red wine vinegar to taste and season well with sea salt and cracked black pepper. Set aside.

3) Serve the roast beef with a good amount of chimichurri. Great served with roasted vegetables.

Enjoy!