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Rudha Mor EATS! | Rudha Mor - Part 2

Romesco Sauce


If you have never had Romesco Sauce you are in for a real treat. I tastes amazing and can be served with so many things in so many ways. Here I will provide the sauce recipe and some suggestions with more in depth recipes to come.

Romesco Sauce: The heart of Romesco Sauce is roasted red peppers, you can roast your own peppers however life is busy and I prefer to use roasted red peppers from a jar that have been lightly pickled. I have a particular brand I use when I can get it which is Cooks&Co Roasted Red Peppers (you will see in photo below) I am sure there are other great ones out there but the key wording here is roasted, which brings out the sweetness. Everyone has different taste so just taste it as you are making it and adjust. I like it to have a vinegary bite which is usually calmed by what you are serving it with.

Start with:

1 whole bulb of garlic roasted – slice the top off of your bulb put in a small oven proof tray and pour a good glug of olive oil all over it making sure it soaks into the top, roast at 180-200 (fan oven) for about 10-15 min. You want it to be a little soft to squeeze and nicely browned. Let it cool before peeling back the skin and taking out the soft buttery cloves. If you like garlic mayo use this to blend into some store bought mayo for a mind blowing mayo experience!


Next: I had 3 large peppers left in my jar so that is what I used for this recipe, put the ingredients below into a food processor

3 large roasted red peppers chopped (if you are going to roast your own, put skin side up under grill till blackened, place in bowl with cling film while hot to help loosen skin, then peel the skins off. You may want to add some extra vinegar to the recipe since they have not been pickled, just add I extra tablespoon at a time tasting each time)

2 tablespoons of juice from the jar (this stuff is great don’t throw it away, get your money’s worth)

1 tablespoon red wine vinegar

2/3 cup of ground almond

1 heaped teaspoon of smoked paprika

good pinch of salt and a few grinds of pepper (add more after you have whizzed it up if you think it needs it)

With all of this in the food processor switch it on and slowly add 2 tablespoons of olive oil

Taste and adjust



This sauce is delicious with seafood in general especially when grilled, over pasta (tastes great cold the next day too), with asparagus fries (recipe coming soon), as a dip or just on the table with a roast chicken dinner and grilled summer vegetables.

Really the list goes on, I never worry about making too much because you will always find something to have it with. On the day that I photographed this sauce being made I had some green beans that needed using up and really fancied some potatoes so I made a big warm salad which I will give a quick description of here.

Warm Salad made with Romesco Sauce

After roasting the garlic bulb I added 1 white onion cut into 6 wedges (in hindsight I should have done 2 onions) and but them in the same pan with a little more oil (any oil) and after then were softening I added some rosemary leaves stripped from the stem.

I boiled whole potatoes (I used some red skin but something waxy would have been better) when they are cooked let then steam off a bit and then slice and lay into a big flat serving dish while still hot and pour over olive oil (I had also reduced the rest of the liquid from the jar of peppers and poured this over too but you can just use olive oil) I first had this style of potato in Spain and you want to use a good tasty olive oil to create delicious buttery potatoes (watch out for the bitter oils no good for this)

I steamed the green beans then sliced them a little smaller and mixed with the onion and rosemary then scattered on the potato and topped with the Romesco Sauce and some hot smoked salmon that I had broken up with a fork.



We then had some spinach leaves with this warm salad and those leaves could have been put below the potato but I hadn’t thought of that yet!

I always like to have a vegetarian version of a dish and this one you could serve the salmon separately and as an alternative you could also have some black olives and or feta in a bowl for a veggie to add to their dish. I think this is the way forward for creating things everyone can eat, I guess some people call it deconstructed but that is a little fancy for my liking.

So time to get busy experimenting with all the wonderful things you can eat with this sauce!!

Blood Orange Salad

This is a delightful, colourful and refreshing salad. This recipe is for a starter for 4 and I made each salad on a plate as opposed to putting it all in a bowl to be tossed and served but you could try that in which case I would stick to wedge or cube shapes for the orange, beet and avocado. If you have the time and patience it does look great beautifully laid out on a plate.

Dressing: Make sure you taste the mixture of the first 3 ingredients while your cooking it down as some blood oranges are more sour then others, if you feel like it is way too tart then add a little more maple syrup but don’t forget that you are adding oil when it cools

1/2 cup of blood orange juice
2 tablespoons maple syrup
1 tablespoon red wine vinegar
Put all ingredients in a saucepan and reduce of a low heat (warm enough that you can see vapour rising) for about 5 minutes

Let this cool in then add 1 tablespoon of rapeseed oil


Salad:Layer up the ingredients starting with the orange, beet and avocado. Then add the dill and crumbled feta and top with the pistachio and Pangrattato. Drizzle a little of the dressing over each plate and put the rest in a small jug on the table. Don’t feel like you have to use all of the Pangrattato or feta on each plate, any leftovers make a great topping for and easy pasta dish.

3 blood oranges – cut the skin off with a knife and cut out each segment or make slices (or both depending on how you want to present it)

1 pack of cooked sweet beetroot (not pickled) cut into wedges or flat slices (or both depending on how you want to present it)

1 avocado – cut in half and remove the stone and holding each half in your hand cut slices lengthways with a butter knife then carefully scoop out each half with a large serving spoon.

1 block of feta crumbled

1 handful of pistachios – roast and then smash in a postal and mortar

Dill – pick leaves away from thick stem and place around salad or sprinkle on top

Pangrattato- this is the Italian name for grated bread, just take 2 bread ends and break them up into a food processor and turn into crumbs. Add a tablespoon of oil (any) and toss the crumbs in the oil till well coated. Let them sit on a medium heat and don’t turn them too often so they crisp up nicely, add a sprinkling of salt too. Set to the side when nicely browned.



Rudha Mor EATS!!

We are a family full of foodies and so we thought it was high time to start sharing some of the amazing meals we eat here. A favourite food in this household is Hot Smoked Salmon so you will probably find that features in many dishes but we also cater for many guests and so there is always something different on the menu. Recently I discovered that the local shop had blood oranges and they really got my tastebuds going so check out the recipe for blood orange salad in my next food post.

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