Macadamia Romesco Sauce made with macadamias, roast red capsicum, tomatoes, olive oil, garlic, parsley, salt and lemon juice. Perfect to go on everything…… chicken, fish, poached eggs, pasta and ready in just minutes!
Macadamia Romesco Sauce
So the kids and I rode our bikes in to town to one of our fav’s, Artezen, for a lazy Sunday breakfast. The kids had their usual, pancakes for Sam, bacon and eggs for Georgia. I was about to order bacon and eggs when the table next to us got their food and it looked amazing, so I switched and got their Smashed Avocado on Toast with asparagus, rocket, poached eggs, feta and a Macadamia Romesco Sauce. It was so good, I went straight to the grocery store to get the ingredients to attempt to recreate it for dinner. I have no idea if this recipe comes close, but it was super easy, fresh and really delicious.
You only need one step for this sauce, chuck everything into a food processor and blitz! Or blender or Thermomix.
You can make this as smooth or chunky as you like. I like it pesto like in texture, but if you add more olive oil and blitz longer you will get a smoother, creamier sauce.
I used this Macadamia Romesco Sauce recipe to make an Artezen Smashed Avo on Toast inspired dinner. Replacing the toast with rice and eggs with chicken breast. It certainly wasn’t as jaw dropping as the breakfast I had, but it was a deliciously, fresh and light dinner, the perfect way to end an indulgent weekend!
The kids had their kid friendly version…….
Macadamia Romesco Sauce
- Yield: 2 jam jars 1x
Description
Ingredients
MACADAMIA ROMESCO SAUCE:
- 1 cup / 120g whole macadamias
- 3/4 cup / 150g roasted capsicum from a jar (after strained from oil)
- 1 cup / 140g cherry or grape tomatoes, cut in half
- 1 garlic clove
- 1 tablespoon oil from the jar of capsicums
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
DINNER:
- 1 cup basmati rice
- 2 chicken breasts
- 12 asparagus spears
- 2 cups rocket
- 2 avocadoes
- 2/3 cup feta
- cucumber and cheddar cheese if needed for the kids
Instructions
ROMESCO SAUCE
Place everything into a food processor and blitz until either chunky or smooth. If you prefer smoother, add another tablespoon of oil.
DINNER
Cook the rice the best way you know how. I have a recipe here if you need.
Pan fry the chicken breast, if they are quite large finish them off in the oven at 180°C, for about 15 minutes.
Pan fry the trimmed asparagus on a dry fry pan.
Dice the avocado, feta, cucumber and cheddar.
Serve each bowl with all the ingredients over the rice and a big dollop of Macadamia Romesco Sauce.
Notes
Just to let you know, I had to buy a 350g tub of roasted capsicum to get 150g once I had strained out the oil.
As you can see in the pics, I swapped out a few ingredients for the kids, I like to make sure the kids like at least half the ingredients on their plates.
Cooking the asparagus without any oil brings out it’s natural, almost nutty flavour. I learnt this trick from Jamie Oliver and have cooked it this way ever since.
Bobo and Boo kids bamboo dinner set
Bear and Bunny Placemats from We Might be Tiny
Kim Wallace ceramic bowls
Kenwood hand Blender
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