Preheat an oven to 170°C/150°C fan/gas mark 3. Place 50g blanched almonds in one baking tray and 25g fresh breadcrumbs in another. Place both in the oven for 8 minutes, or until golden brown, then leave to cool
Once cool, place the almonds in a food processor and blitz to a coarse powder (you could also do this in a pestle and mortar if preferred). Scoop a spoonful out to use as a garnish, then add the breadcrumbs and 1,5 chopped garlic cloves.
Blitz once again, then add 125g roasted piquillo peppers (from a jar), 1/2 tsp smoked paprika and 1,5 tbsp sherry vinegar and blitz once more to create a smooth paste.
With the motor still running, gently drizzle in 100ml olive oil until you have a yielding sauce trying to hold its shape. Season to taste with sea salt, then cover and set aside at room temperature
Serve with green asparagus and halved scallops, garnish with the almond powder
(Sauce recipe Charlie Hibbert)
Follow me on Instagram: peterschoenmaker7
No comments:
Post a Comment