- TM 31
Ingredients
Romesco dip
- 150 g smoked almonds
- 500 g roasted red capsicum, (see Tips)
- 50 g sherry vinegar
- 1 tsp smoked paprika
- salt, to taste (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place almonds into mixing bowl and mill 10 sec/speed 7.
- Add capsicum, vinegar and paprika and mix 10 sec/speed 5.
- Scrape down sides of mixing bowl with spatula. Season to taste, then mix 5 sec/speed 4. Serve immediately or store in the refrigerator until ready to serve (see Tips).
Tip
Roasted red capsicum can be purchased in jars at the supermarket or from delicatessens. To make your own at home, roast capsicums over a gas flame, turning with tongs until blackened all over. Place into a glass bowl and cover with plastis wrap for 10 minutes or until cooled. Peel and discard skin and deseed before using.
This dip also makes a great relish for grilled meats or toasted sandwiches, and can be added to risotto or soup as a flavoursome condiment.
You can store this dip in the refrigerator for up to 3 days.
This recipe is from the new Entertaining with Dani Valent cookbook and recipe chip, available from The Mix Shop.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Comments
Thanks for this healthy dip.
I didn't have any smoked almonds so used raw nor did I have sherry vinegar so used a good quality red wine vinegar - still tasted fine. Even Miss 18 who doesn't eat capsicum loved it!
Will get the proper ingredients for next time and would use less liquid as I prefer dips a bit 'drier', rather than 'liquidy'.