Romesco Spiedini
“Romesco sauce is a sauce made from roasted almonds, roasted peppers and smoked paprika and blended into a chunky aioli like sauce. This is why Hellmann’s Vegan Mayonnaise makes the best base for it. It’s very acidic and I think that you have to have sherry vinegar here for the punch. This sauce is so good and Moorish and goes with everything. I’m using the Italian method of Spiadini which is spearing veg with skewers and grilling the on the barbeque. I’m showing you that by brushing them with the vegan mayo, that’s main ingredient is oil, salt and acidity give really good char too the vegetables.” – Gizz Erskine
Total Time: Preparation time 10 minutes | Cooking time 20 minutes
Servings: 4
Total Time: Preparation time 10 minutes | Cooking time 20 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 45 45 g jarred roasted red peppers
- 18.75 18.75 g tomatoes, whichever you like
- 12.5 12.5 g blanched almonds
- 12.5 12.5 g Hellmann’s Vegan Mayonnaise
- 0.25 0.25 clove of garlic, peeled and finely grated
- 0.75 0.75 Tbsp sherry vinegar
- 0.25 0.25 tsp salt
- 0.125 0.125 tsp smoked paprika
- smoked paprika
- 0.25 0.25 Tbsp tomato puree
- 0.375 0.375 Tbsp olive oil, plus extra for drizzling
- 1 1 olive oil, plus extra for drizzling
- 31.25 31.25 g asparagus
- 0.5 0.5 little gem lettuces, cut in half lengthways
- 0.25 0.25 green or yellow courgette, cut into thin slices lengthways
- 37.5 37.5 g pea pods
- 12.5 12.5 g Vegan Hellmann’s mayonnaise
Method
You will need long thin wooden or metal skewers
- Begin by barbecuing your peppers and tomatoes. Brush them with a little olive oil and place them on the cooler part of the grill. Allow the skins to char and the flesh to soften for about 10-15 minutes, turning the peppers round with tongs so that they cook all over. Once they have got a good deep charring all over and feel soft, set aside and allow to cool. Once they are cool enough to handle, the skins will peel away easily, so remove the skins and the seeds inside.
- Meanwhile, heat the oven to 200C, and once hot, put the almonds on a baking tray and place in the oven for a 4-5 minutes to toast until golden brown, but be careful not to let them burn. Remove from the oven and transfer to a food processor. Now add the peeled and deseeded peppers, tomatoes, Hellmann’s Vegan Mayonnaise, garlic, sherry vinegar, salt, smoked paprika, cayenne, tomato puree and olive oil. You don’t want the Romesco to be super smooth so I recommend using the pulsing function until everything is well blended but there is still a little bit of texture from the almonds.
- Now for ease of barbecuing I recommend piercing the vegetables onto skewers, so they are easier to handle. So, with the asparagus for example, take one skewer and pierce it through one end of the asparagus, and a second skewer and pierce it through the other. Repeat this process until you have a rack of asparagus along the lengths of the two skewers. Repeat this for the rest of the vegetables. With a pastry brush, brush the vegetables with the vegan mayonnaise. It will give the most incredible caramelisation and seasoning.
- Now place the vegetables onto the barbecue, and allow to grill for about 10 minutes, turning regularly, until they are nicely charred.
- On the base of a large platter, pour out the sauce out in an even layer. Once all of the vegetables have been barbecued, remove them from the skewers and arrange them on top of the Romesco with a drizzle of extra virgin olive oil and a sprinkling of sea salt.
In order to bring Brits on a culinary journey, transporting their taste buds this summer, Hellmann’s has partnered with chef Gizzi Erksine to create a series of tantalising BBQ recipes for the ultimate summer staycation. To find out more about Hellmann’s, visit: www.hellmanns.co.uk or follow @HellmannsUK on Instagram, Twitter or Facebook
