Donal Skehan’s Charred Tenderstem® with Smoky Romesco Sauce & Toasted Almonds

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Recipe
  • 5 minutes preparation
  • 5 minutes cooking
  • Serves 2
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You'll need
  • 500g Tenderstem®
  • 2tbsp Olive oil
  • 1tbsp Butter
  • 4tbsp Flaked almonds, toasted
  • 250g Ricotta
  • 4-6 Slices sourdough bread, toasted
  • Sea salt
For the Romesco Sauce
  • 50g Blanched almonds, toasted
  • 50g Skinless hazelnuts, toasted
  • 6 Garlic cloves, peeled and roughly chopped
  • 6tbsp Extra virgin olive oil
  • 2tbsp Red wine vinegar
  • 1tsp Smoked paprika
  • 1 Slice of stale white bread, torn up (crusts are perfect)
  • 1/2 Red onion, peeled and roughly chopped
  • 1 Large tomato, peeled, deseeded and chopped
  • 90g Roasted red peppers from a jar
  • Good handful of flat-leaf parsley, finely chopped
  1. Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.

  2. Heat a large griddle pan over a medium heat. Brush the Tenderstem® with oil and butter and arrange across the base of the pan. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side until tender and each piece has deep char marks. If you would prefer your Tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.

  3. Spread each slice of sourdough toast with ricotta and top with charred Tenderstem®, romesco sauce and toasted almonds.

  4. Serve while the Tenderstem® is still warm.

<p>Donal Skehan </p>

Meet Tenderstem® ChefDonal Skehan 

Donal is an Irish food writer, food photographer and television presenter. Inspired by a family of passionate food lovers who have worked in the food industry for over 60 years, cooking and eating hearty home cooked food has always been a way of life. 

Donal has a tasty, fresh and simple approach to home-cooking, which makes him the perfect advocate for trying Tenderstem® in new and varied ways.

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