Romesco sauce #spicylove

I always love to have a handy jar of a little something, a little je ne sais quoi in the fridge to joosh up a meal.
Like a fabulous designer shoe they instantly update the basics.
This week I’m loving Romesco sauce.
It’s really just another variation of pesto except it’s made with capsicum and tomatoes and chilli.
I have adulterated this from Neil Perry who suggested serving it with good old chops but you can serve it with vegetables, prawns or chicken or toss it through pasta.

You need for 4 fashionista or 25 models:

1 head garlic, unpeeled
1 red capsicum
4 long red chillies
2 vine-ripened tomatoes
2 tbsp vegetable oil
2 tbsp stale sourdough breadcrumbs
4 tabs hazelnuts, roasted
4 tabs blanched almonds
1 tsp sherry vinegar
1 tbsp extra virgin olive oil
freshly squeezed lemon juice
sea salt and freshly ground pepper
12 x 80-90g trimmed lamb cutlets
head radicchio, leaves roughly chopped
head frisee, roughly chopped
2 tbsp balsamic vinegar
cup extra virgin olive oil

•    Slip into grey Celine sleeveless knit and Stella McCartney flares.
•    Guzzle a glass of wine.
•    Preheat oven to 200C.
•    Place whole head of garlic, whole capsicum and chillies on a roasting tray in the oven.
•    While they are cooking grab the tomatoes and chop off the eye and score the other end.
•    In a pot of boiling salted water, blanch tomatoes briefly then plunge into cold water.
•    That’s the tomatoes not you.
•    Peel away the skin, cut into quarters and scrape away the seeds. Think face peel.
•    When chillies are roasted and as soft as a Prada bag, remove from oven.
•    When capsicum is as tender and soft as a Celine tote, remove from the oven.
•    Place both (that’s the capsicum and chilli) in a bowl covered with cling film to make the skins easier to remove.
•    The garlic can hang longer in the oven till it’s soft and gooey to touch.
•    Use a knife and fork (so you don’t get chilli on your finger or in your eye) and peel skin from chillies and capsicum and remove all the seeds.
•    Roughly tear the capsicum and chilli flesh and toss in a food processor.
•    Guzzle another glass of wine.
•    Now squeeze the garlic cloves from their skins and throw into the processor as well.
•    Heat up the oil in a small frying pan over a medium heat.
•    Fry the breadcrumbs until lightly golden as Dontatella.
•    Toss in the food processor with tomatoes, nuts, vinegar and olive oil.
•    Puree until smooth as your skin after a crème de la Mer facial
•    Season to taste with lemon juice and seasoning.
•    Yum.