Baked onions and potatoes with romesco saucePosted: October 22, 2012
Autumn flavors – roasted potatoes and onions with a nutty sauce to go with it….. hearty food with rich flavors, different textures and enough substance to satisfy your appetite. And, once you have enough romesco sauce on stock, very easy and quick.
Romesco sauce (adapted from Ferran Adrià’s The Family Meal)
- 1 ripe tomato
- 1 whole head of garlic
- 60mL of olive oil
- 70g toasted blanched hazelnuts
- 200 of sliced white country-style bread
- 50 mL of sherry vinegar (fifty, not five hundred)
- 240g of roasted peppers (Adrià recommends Chorizero pepper paste, but I was not able to source. I replaced it an equivalent quantity of with preserved roasted peppers)
Method Pre heat the oven to 200 oC Put the tomato and head of garlic in a roasted tray and cook for about 45min or until is tender and blackened. Peel the tomatoes and garlic cloves and put into a big bowl (more likely, you will have to squeeze the garlic). Roast the hazelnuts in a pan with a bit of olive oil over medium heat, until they are dark golden. Remove, drain with a kitchen paper and set aside. Fry the bread with a bit of olive oil, and break to small pieces with your hands. Add the vinegar, nuts, bread, fried bread and peppers to the bowl where the tomato and garlic are. Process with a hand held blender to make a coarse paste. Blend in the olive oil until smooth. Baked potatoes (adapted from Ferran Adrià’s The Family Meal) Ingredients
- 1 baking potato per person
- 2 small onions per person
- Salt to taste
Method Pre heat the oven to 200 oC Wrap each potato in aluminum foil Put in a roasting tray and bake for about 45min or until the potatoes are soft and onion skins are charred. Cut the potatoes and the onions in half. Season with salt to taste. Serve with the romesco sauce.