I got back from a recent trip to New York City feeling inspired, craving comfort and getting over jet lag. I saw green romesco on a menu in Brooklyn served with lamb-stuffed medjool dates wrapped in bacon and sprinkled with cashews. I knew I had to try it and unsurprisingly it was delicious – zingy with lots of fresh lime & sherry vinegar.
I thought it was clever, taking the typically unpopular green pepper and playing to its bitter flavour profile. Speaking for myself, the green pepper is always the last of a 3-pack left in my fridge. I want it to be used, enjoyed for what it is (a pepper that hasn’t fully ripened) and provide an alternative way to think about the classic romesco.
This was the first recipe I wanted to make when I got home and I was eager to play around with it. Not much showed up on Google in the way of recipes so I figured we could pave the way. Romesco is typically made with roasted red peppers and tomatoes, then blended with almonds, smoked paprika, olive oil and sherry vinegar. It’s simple to make and pairs with so many other ingredients; fatty fish like salmon or trout, roasted chicken, lamb and famously in Barcelona with charred leeks.
I’ve kept true to the principles of Romesco, but added some spice and ingredients that I think play to the green pepper’s strengths like fresh lime, cashews and green tomatoes to make it as green as possible. I hope you like it and please let us know if you try it.
P.S I served the leftover green romesco to my family on the June bank holiday with pan fried hake & Gubeen chorizo. It was great! There are so many directions you can take this versatile sauce.
It’s taco time but not as you know it. This week, I’ve been thinking a lot about fusion cooking and how it should be celebrated.
There are fundamental principles in food which help guide us in the kitchen but dipping into various cultures for inspiration drives innovation and new flavour combinations. To me, it’s less about tradition and it’s all about balancing flavours. Our menu at Sprout has so many influences from around the world and having access to all that knowledge and history should be utilized and celebrated.
The best chefs in the world are tapping into Chinese, Japanese and many other rich food cultures because the history is vast with so much inspiration, then using their skill to refine and adapt in a fine dine style. We don’t question their authenticity for breaking the rules, so be creative, eat well and add a spoon of miso to your Carbonara!
Chinese Kung Pao paired with the principles of a taco makes for exciting cooking. There’s not a lot that doesn’t work wrapped up in a corn tortilla; it’s gotta be salty, meaty, crunchy and have a fresh vibrant acidity.
Gooey sweet and savoury aubergines cooked in a kung pao sauce, pickled green chilli & shallots bring the acidity of a salsa, slices of creamy avocado, Thai basil adds a unique anise flavour and a good squeeze of lime delivers a classic zing.
It’s unapologetically fusion and we love it!
This week, we’ve taken some inspiration from our farm. The farm is producing amazing organic spinach (the variety is kodiak) growing 30 mins down the road from our farm in Kildare, which we use everyday in our restaurants. And we thought it would be fun to use it in a SproutHouse recipe too.
Silky smooth, herby, vibrant green pea & spinach sauce, dressed over rigatoni.
It’s so quick and simple; essentially you are making a super flavourful pea soup and tossing pasta through it. What’s not to love?
Top this with roasted hazelnuts (a big favourite of mine) and stracciatella (the creamy inside of burrata).
It’s fun, it’s fresh and it’s definitely green.
Supermarkets have asparagus 12 months of the year. But this side of the year, it’s only available for a few short months in Spring. Make the most of it.
Unsurprisingly this luxurious vegetable pairs well with rich flavours like Hollandaise sauce or runny poached eggs. We’re taking this principle but giving it an umami hit.
Nothing beats homemade mayonnaise. It’s all about getting the balance right and using the best egg yolks you can find.
Sometimes you’ve gotta be bold to be good 🌶 Nam Prik Pao – a sweet and savoury Thai chili jam The beauty of this dip is its versatility – I love it with charred cabbage & fried peanuts but you could just as easily scoop it up with grilled prawns, spoon into a stir fry, soup, or toss it through a salad. It’s packed with umami and spice for that extra hit of flavour!
These noodles are comforting, vibrant, herby and pair perfectly with a Japanese slow poached egg. Of course, if you don’t want the extra faff and prep time involved with the Japanese egg, a normal poached egg works too; although I’d argue the custardy texture of the yolk makes it worthwhile.
A simple go-to recipe when you have loads of spinach and want something quick, healthy and comforting