#herbcrustedmushrooms #romesco #capercrème

herb crusted mushrooms, romesco, caper crème

Herb crusted mushroomshave always been a favourite of mine. Pair them with a spicy chunky romesco and smooth caper crème, and you’ll have a marriage made in heaven. And a healthy one at that. It is hard to find sauces which don't contain a single naughty ingredient (check out the backs of your sauce packets at home and you will be shocked!) but we can change that. These 'healthful' versions of your classic romesco and caper crème sauce taste great and are genuinely good for you. Second helpings all round then...

romesco (serves 2)

1 red bell pepper

1 small tomato

½ tablesoon olive oil

¼ teaspoon salt

black pepper to taste

¼ teaspoon chilli powder

pinch cayenne

pinch paprika

1 teaspoon apple cider vinegar

½ tablesoon chopped almonds

2 tablespoons chopped hazelnuts

In a food processor, pulse all ingredients together, except olive oil, until well combined, but still chunky. Gradually pulse in olive oil.

Recipe courtesy of Matthew Kenney Cuisine

caper crème (serves 2-4)

1 ½ cups soaked cashews

2 tablespoons leon juice

1 small shallot, peeled and chopped

1 cup water

½ teaspoon sea salt

1 spring onion, chopped

¼ cup parsley, stems removed and chopped

¾ cup capers

Blend cashews, lemon juice, shallot, water and salt in a high-speed blender until smooth. Fold in remaining ingredients.

Recipe courtesy of Matthew Kenney Cuisine

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