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Grilled Spring Onions with Romesco Sauce

Try this delicious recipe by Stevie Parle, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Romesco Sauce

  • Handful blanched almonds

  • Olive oil

  • 3 cloves garlic, unpeeled

  • Handful fresh breadcrumbs

  • 3 or 4 nice tomatoes

  • 1 red pepper, seeds removed

  • Paprika – we use 3 types: sweet, bittersweet and hot

  • Sherry vinegar

  • Spring Onions

  • 400g spring onions (alternatively you could use leeks)


  • Romesco Sauce:

  • 1.

    Roast the almonds in a hot oven (200°C) for about 5 minutes until golden brown.

  • 2.

    Heat a good amount of olive oil in a small saucepan and deep fry the garlic cloves slowly.

  • 3.

    Don't worry about peeling them.

  • 4.

    When the garlic is soft and golden brown, remove from the oil. Throw two away and keep one for the sauce.

  • 5.

    In the garlicky oil fry the breadcrumbs until golden brown, remove and drain on paper.

  • 6.

    Meanwhile, roast the tomatoes and the pepper with a bit of olive oil and a bit of salt until soft (this will take about 20 minutes).

  • 7.

    In a pestle and mortar mash the peeled deep fried garlic with a pinch of salt until very fine.

  • 8.

    Add the roast almonds and the breadcrumbs and pound up until crushed but still a little bit chunky – you don't want a smooth paste.

  • 9.

    Put in the roast tomatoes and peppers and pound a little more.

  • 10.

    Next add the 3 paprikas, probably half a teaspoon of each, a good splash of sherry vinegar and olive oil – enough vinegar to make it sharp, enough oil to make it oily. Check for salt and paprika, you might want a bit more of each.

  • Spring Onions:

  • 1.

    You shouldn't need to trim spring onions that much, but give them a quick wash. If using leeks, trim off the hard green bits and wash them well to remove any grit and mud.

  • 2.

    Boil them in well-salted water for a couple of minutes until they are soft but not falling apart.

  • 3.

    Remove from the water and lay out on a tray to cool.

  • 4.

    Get your barbecue/cast iron grill hot and grill the spring onions or leeks until slightly crispy, brown and black in places, and smelling great. Eat with the romesco sauce.


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