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Miguel Maestre

Romesco Marinade


Ingredients

  • 1 tin Piquillo Peppers
  • 4 Chillies
  • 4 cloves Garlic
  • 4 Oxheart Tomatoes
  • 500ml Extra Virgin Olive Oil (Spanish)
  • 100ml Sherry Vinegar
  • 200g Toasted Flaked Almonds
  • 1 tbsp Spicy paprika
  • 2 bunches Sage (picked)

Method

  1. Process ingredients until smooth in food processor, marinade chicken (or chosen meat) overnight to infuse all the flavours.
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