Creamy Romesco Sauce- 2 ripe tomatoes, halved
- 1 red capsicum, halved
- 4 cloves garlic, peeled
- 150g blanched almonds, roasted till golden
- 1/2 teaspoon spanish smoked paprika
- 1 tablespoon red wine vinegar
- 1 tablespoon oil
- 1/2 cup ZOOSH Just Got Laid FREE RANGE EGG MAYONNAISE
Churros- 1 cup water
- 1 tablespoon extra oil
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 1 cup plain flour
- 2 teaspoons curry powder
- oil, for deep frying
- 1 cup grated parmesan
| Creamy Romesco Sauce- ROAST the tomatoes, capsicum and garlic on a paper lined baking tray at 200°C for 20 minutes. Stand for 15 minutes before peeling capsicum and removing seeds
- PROCESS almonds in a food processor until finely ground. Add the roasted vegetables, paprika, vinegar, oil and mayonnaise and process until well combined. Set aside
Churros- COMBINE the water, oil, sugar and salt in a saucepan and bring to the boil, stirring until sugar and salt are dissolved. Remove from heat and stir in flour and curry powder. Mixture will form a stiff ball of dough.
- COOL for 5-7 minutes
- SPOON the mixture into a piping bag fitted with a 1.5cm star shaped nozzle. Pipe 5cm lengths of the dough onto a paper lined tray
- DEEP fry the churros in batches in the hot oil until golden brown and cooked through. Drain well on absorbent paper then sprinkle with parmesan. Serve with creamy romesco sauce
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