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Padron peppers, romesco, aged balsamic
Ingredients
130g Padron peppers
2g Maldon sea salt
15g Rapeseed oil
30g Romesco
MOP
- In a hot pan heat the rapeseed oil till it almost starts to smoke
- Saute the peppers in the oil on a high heat and finish with the maldon sea salt. remove from the heat into a stainless steel bowl and dress with the juice from the lime wedge
- Place romesco on to a small plate and top with the patron peppers and aged balsamic
Romesco.
Ingredients
495g Red pepper, roasted, peeled and deseeded (Note this is the weight after the prep)
110g Chopped, confit onion
31g Toasted flaked almonds
21g Olive oil
4g Salt
25g Confit garlic
MOP
- Combine all ingredients in either a vitamix or thermocoupe and blend till smooth. Refrigerate till needed for service
Waiters Notes
Pan fried padron peppers served with romesco and aged balsamic
Allergies Gluten, Sulphites, Nuts - almonds