CHARRED SPRING ONIONS & ROMESCO
Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time
Provided by Rosie Birkett
Categories Lunch, Starter, Vegetable
Time 20m
Number Of Ingredients 11
Steps:
- Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
- For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 4.8 milligram of sodium
GRILLED KNOB ONIONS WITH ROMESCO SAUCE
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the romesco sauce: If using a dried pepper, remove the stem and seeds from the pepper and soak in warm water for 1 hour, or until softened. Scrape off the flesh and discard skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside.
- In a food processor, finely chop the bread and almonds. Add the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick, creamy sauce. Add the warm water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or chill until ready to serve.
- Preheat a grill or broiler, and preheat an oven to 400 degrees F. Trim the roots off the onions and spread them over the grill. Grill the onions until charred all over but not dried out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 minutes. Serve the onions steaming hot, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and discard the top.
GRILLED SPRING ONIONS WITH ROMESCO SAUCE
Spring onions look similar to green onions, but are a bit larger and stronger tasting. This recipe was developed by Melissa Clark and appeared in the New York Times. Romesco sauce is commonly served in the Catalan region of Spain. It can also be served as a sauce for meat, fish or vegetables other than spring onions. It can also be served on bread. This recipe takes 30 minutes using a microwave, 1 hour otherwise. I would probably decrease the oil in this recipe considerably, and add more warm water to make it less thick.
Provided by Kumquat the Cats fr
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
- Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
- Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
- To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.
Nutrition Facts : Calories 285.8, Fat 27.9, SaturatedFat 3.6, Cholesterol 62.9, Sodium 263, Carbohydrate 7.4, Fiber 2.6, Sugar 2.5, Protein 4.4
ROMESCO WITH GRILLED BREAD, SPRING ONIONS AND SHRIMP
From Food & Drink's Best of 2008 list - I am stashing for using once our shrimp, first early maters & spring onions are available. Plan to make with my Recipe#181632 . The foodies at Food & Drink say: "Is romesco becoming the new pesto? Just as our obsession with Italian cooking turned that Ligurian sauce of basil, nuts and olive oil into a near-staple, the increasing interest in Spanish cooking is doing the same for romesco, essentially peppers, nuts and tomatoes ground together until they're nearly smooth. If so, it couldn't happen to a nicer sauce. "Earthy, toothsome, definitely habit-forming, romesco is rough magic in a bowl," wrote staff writer Amy Scattergood when she developed this recipe. Romesco can be used in any number of ways -- spooned into a soup, served on fish, or simply smeared on bread. But one of the most traditional uses is in the classic Catalan dish calcotada: grilled bread topped with grilled spring onions and grilled shrimp. In Spain, it's traditionally served only in the spring, but if you ask us, this is good enough to eat any time." Mmmm, will be planting onion sets in the next 2 weeks, thinking of this recipe for the first gloriously warm-hot day. Too dang difficult to jockey in my Romesco sauce recipe - Recipe#181632
Provided by Busters friend
Categories < 60 Mins
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
- Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.
- Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
- Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.
Nutrition Facts : Calories 403.3, Fat 17.3, SaturatedFat 2.6, Cholesterol 143.2, Sodium 4570, Carbohydrate 38.5, Fiber 2, Sugar 0.6, Protein 22.1
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GRILLED SPRING ONIONS WITH ROMESCO SAUCE | RECIPES
From moorlandseater.com
Cuisine Vegetarian, Vegan, Spanish, CatalanTotal Time 50 minsServings 2
- Heat the grill to high.Put the tomatoes and garlic cloves on a piece of foil and place under the grill.When soft and charred all over, remove. (10-15 min)Tip: if the garlic is blackening too much before it's soft, fold over a corner of the foil to cover it.
- Put the spring onions on a platter and either spoon over the romesco sauce or serve the sauce in a bowl for dipping.Leftover sauce can be stored in the fridge for up to 2 days.
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Servings 6Category Recipes
- Preheat the oven to 400°F. Add the garlic and about ¼ cup olive oil to a small ovenproof ramekin. Cover with aluminum foil and roast for about 15 to 20 minutes, or until the garlic is soft and starting to brown but is not burned.
- In a food processor, combine the piquillo peppers, paprika, almonds, roasted garlic plus 2 tablespoons of the olive oil it was roasted in, sherry vinegar, and ½ teaspoon salt. Pulse until smooth. Set aside.
- Heat a grill pan over high heat. Drizzle the sliced onions with a little olive oil and a pinch of salt. Grill them for about 1½ minutes per side, until nicely charred.
- Smear the romesco on the cut side of each grilled spring onion. Finish with another glug of olive oil and a pinch of salt.
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