FEED the MINDS – Rachy’s ROMESCO.

I have enjoyed the food of chef Rachel O’Sullivan in restaurants and as home cooked meals on a couple of continents over the last 16 years or so, since I first made her chefy acquaintance in Melbourne in 2000. These days I have her number on speed dial, which allows international catch-ups amidst recipe suggestions for market food finds and fine dining influenced, flavour pairings in a flash. I miss much her wonderful palate and great understanding of food, but I especially miss her food. Here her awesome romesco recipie, which I savoured a few times for good measure at her home and at Towpath cafe in London recently. It pairs perfectly with asparagus which I was lucky enough to find in a friend’s garden. Eat with your fingers. Enjoy. X

RACHY’S ROMESCO // Vintage “Acapulco”plate by Villeroy & Boch. “Chains” napkin by appetite for decoration… Coming soon. Loving this dream colour scheme. X

Ingredients.

5 Roma tomatoes
1 red capsicum
3 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
½ tablespoon of sugar
1 tablespoon sherry vinegar
½ tablespoon Spanish smoked paprika
¾ teaspoon cayenne
100 gms ground almond meal, lightly toasted
50 gms
Sea salt + ground pepper to taste

Pre heat oven to 180 degrees. Score the tomatoes and remove the core. Place a pot of salted water on the stove over a high heat and bring to the boil. Once the water has come to the boil, gently drop in the tomatoes and count to 10, remove from pot and refresh in iced water. Once the tomatoes have cooled down, gently peel off the skin. Quarter the tomatoes and place in a baking tray and mix well with olive oil, garlic, paprika, cayenne, sugar and salt and pepper to your taste. Place in oven for ten minutes.

Lightly coat the red capsicum with olive oil and grill so that the skin blackens, place in a bowl whilst hot and cover. Once it has cooled down, peel the skin and remove the seeds. Place in a food processor with tomato mix, almond meal and bread crumbs and blend to combine.

Spoon the romesco over your asparagus. Serve. Refrigerate the leftovers. It’s great with roasted vegetables and awesome on a sandwich too.