FFC Gold Coast member and professional private Chef Charles Webb takes diners on fresh, creative and inspired culinary explorations.
We had the opportunity to talk to him about what he loves to do, plus learn more about his amazing and easy 30-minute Spanish Romesco recipe. Read on as Chef CW explains a little more about his inspiration and process!
Throughout my journeys and living in different parts of the world, there are a lot of different types of foods that I am introduced to that I find useful in everyday life - and Catalan or Spanish Romesco is one of those foods.
The savory sauce harnesses a great deal of flavor, but really focuses on the healthy aspects of all the ingredients involved. What I really like about it is that it can be used for beef, poultry, fish AND vegetables (which are pictured).
Here is a quick and easy 30-minute recipe you can use to make your own Romesco. I encourage you to be creative and play with it to make the flavors work for you!
- 2 medium vine ripe tomato
- 1/2 cup drained roasted red peppers
- 3 Nora or Ancho chiles (dried)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons hazelnuts (skinless)
- 4 tablespoons blanched almonds
- 1/4 piece of day old baguette, crisped up on a skillet
- Dash of chili flakes
- 1/4 cup of sherry vinegar
- Dash of salt for flavor
- Quarter the tomatoes, drizzle with olive oil, and oven roast for 45 min at 400 degrees
- Toast your bread in a skillet with little to no oil
- In a food processor, add cleaned hazelnuts, blanched almonds and bread
- Pulse till grounded evenly
- Add the oven roasted tomatoes and roasted red peppers
- Pulse till all food is broken down and starts to form a puree, adding olive oil as you mix
- Taste, then add the Nora chile, sherry vinegar and chile flake
- Pulse in food processor again until smooth and a silky consistency is formed
- Add salt for taste and do a final pulse
- The sauce may be too thick or thinned out at this point; if it is too thick add olive oil in small increments until it thins out, and if it’s too thin, add more nuts/ bread until it thickens to your desired consistency.
- Also make sure you have enough sherry vinegar to bring the right balance of acidity to the dish.
You should have a very tasty and healthy sauce that is complex in flavors but simple in ingredients. Refrigerate to store, and bring to room temperature to serve and as listed above with fish, poultry, meats, or vegetables.
About Chef Charles Webb
Chef Charles Webb is a private chef with a passion for food and travel, who has a knack for igniting the senses using simple, fresh ingredients with a Mediterranean flare. From corporate events to private parties, Chef Charles Webb has gained international acclaim for his approach to food, conversation and connections. You can learn more by visiting www.chefcharleswebb.com or following him on Instagram here!
Photo courtesy of Chef Charles Webb.