It was my Irishman’s birthday on Monday.
We went to the new Momofuku in Sydney to celebrate. Happily it exceeded some lofty expectations after our experience of the New York originals last year.
In our house birthday celebrations aren’t confined to just one day. There was a whole weekend leading up to the big event.
And as happens every year, the birthday boy had some requests of the culinary kind. First on the list was romesco sauce. An old fav from my pre-5ingredients days.
It’s such a brilliant sauce.
I’m glad GB requests it every year so I remember how good it is. We enjoyed it with BBQ pork belly this year, but it’s also well suited to chicken or fish or even some grilled halloumi.
GB ‘s birthday romesco
serves 4-6 as a sauce
100g (3.5oz) roasted hazelnuts
200g (7oz) roasted almonds
2 red capsicum (bell peppers) charred & peeled
1-2 cloves garlic
150g (5oz) cherry tomatoes
2-3 teaspoons smoked paprika
1-2 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
1. Whizz the hazelnuts and almonds in the food processor until finely ground.
2. Add peppers, garlic, tomatoes, paprika and vinegar and whizz until you have a chunky sauce.
3. Add oil and pulse to combine. Taste and season adding more vinegar or paprika if you think it’s required.
And don’t worry, we had potatoes roast in duck fat the night before…
ps. Keen to perfect your preserving skills?
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