BBQ Grill Sauces

INGREDIENTS

For the Romesco Sauce:

• 50g skinless hazelnuts, toasted
• 6 garlic cloves, peeled and roughly chopped
• 6 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 slice of stale white bread, torn up (crusts are perfect)
• ½ 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

For the Cumin Salt:

• 1 tbsp cumin seeds
• 2 tsp sea salt

For the Salsa Verde:

• 1 clove garlic
• 2 handfuls of fresh flat-leaf parsley
• 1 handful of fresh basil
• 1 handful of fresh mint
• 4 anchovy fillets
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 8 tbsp really good extra virgin olive oil

METHOD

1. For the Romesco sauce: 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. For the Cumin Salt: For the cumin salt, toast the cumin seeds in a dry frying pan over a high heat until fragrant. Tip into a pestle and mortar and crush roughly - leaving a little texture. Mix with the salt and set aside.
3. For the Salsa Verde: To make the salsa verde, peel the garlic and pick the herb leaves, then place into a pestle and mortar and crush until you form a paste.
4. Add the anchovies and crush again. Add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
5. Alternatively you can chop all the ingredients, except the oil together on a board. Add to a bowl and drizzle in the oil to finish.