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Recipes
Marinara Sauce
By sarah_carroll
1. Drain tomatoes, reserving juice
- 2 28-oz. cans san marzano tomatoes
- 1/4 cup extra-virgin olive oil
- 2 oz. fatback or salt pork, diced (optional)
- 1 small yellow onion, peeled and minced
- 2 cloves garlic, peeled and minced
- Salt
- 6 –10 fresh basil leaves, torn
- Pinch dried oregano
- Freshly ground black pepper
Asparagus, Dill and Onion Tart
By sarah_carroll
1 Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes), stir t...
- 2 tbsp olive oil
- 3 bunches salad onions, trimmed, bulbs thinly sliced
- 2 garlic cloves, finely chopped
- Finely grated rind of 2 lemons and juice of 1
- 1/2 ½ cup coarsely chopped dill, plus extra to serve
- 16 filo pastry sheets
- 100 gm butter, melted
- 500 gm thick plain yoghurt
- 5 eggs
- 50 gm (1/3 cup) plain flour, sieved
- 4 bunches asparagus, trimmed, cut into 10cm lengths
- To serve: extra-virgin olive oil
Sesame Shrimp Salad
By sarah_carroll
1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with pl...
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice, divided
- 1 tablespoon water
- 1 garlic clove, minced
- 2 teaspoons chili garlic sauce (such as Lee Kum Kee), divided
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon salt, divided
- 1 tablespoon orange marmalade
- 2 teaspoons dark sesame oil, divided
- 24 large shrimp, peeled and deveined (about 1 pound)
- 5 cups shredded napa (Chinese) cabbage
- 1 1/2 cups trimmed watercress leaves
- 1 1/2 cups shredded carrot
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 2 tablespoons toasted sesame seeds
Pint Sized Lemon Poppyseed Muffins
By sarah_carroll
Position rack in center of oven and preheat to 350°F
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 4 tablespoons fresh lemon juice
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon (packed) finely grated lemon peel
- 2 large eggs
- 1/4 cup poppy seeds
Momofuko Pork Belly and Buns
By sarah_carroll
Brine pork: •Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved
- For pork
- 1/2 cup kosher salt
- 1/2 cup sugar
- 4 1/2 cups water, divided
- 2 1/2 lb skinless boneless pork belly, cut into quarters
- 1/2 cup reduced-sodium chicken broth
- For buns
- 1 cup warm water (105-115°F), divided
- 1/2 teaspoon active dry yeast
- 3 tablespoons sugar plus a pinch
- 2 tablespoons nonfat dried milk
- 3 1/2 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking powder
- Canola oil for greasing and brushing
Cheesy Peas
By sarah_carroll
Peas and Parmesan – it couldn’t be more simple, and if your kids won’t eat their peas this way then they prob...
- • 4 big handfuls of fresh or frozen peas
- • a knob of butter
- • a big handful of freshly grated Parmesan cheese
- • 1 lemon
- • ground white pepper
Chocolate Ganache, Lavender and Raspberry Tart
By sarah_carroll
Step 1: Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles fine ...
- 240 g plain flour
- 160 g butter
- Pinch of salt
- 300 ml thickened cream
- 1 tbs caster sugar
- 1 tsp unsprayed lavender flowers, plus extra flowers to serve
- 1 punnet raspberries
- 160 ml cream
- 40 g butter
- 180 g dark chocolate, finely chopped
Zuppa Inglese
By sarah_carroll
For custards, beat yolks and sugar in a stainless steel bowl until thick and pale
- 1/2 c espresso coffee
- 1/2 c kahlua or other coffee liqueur
- 2 T cognac or brandy
- 16 cm round sponge cake, cut into 2 cm cubes
- Custard creams
- 6 yolks
- 1/2 c icing sugar
- 2 T AP flour
- 3 c milk
- 1/2 t vanilla extract
- 100 g dark chocolate, finely chopped, plus extra grated chocolate to garnish
Seafood Rice Stew
By sarah_carroll
s
- 60 ml EVOO
- 1/2 each red and green capsicum, finely chopped
- 1/2 large onion, finely chopped
- 4 ripe roma tomatoes, peeled, seeded, finely chopped
- 2 green bugs, heads discarded, tails cleaned, split in half
- 1/2 t sweet Spanish Paprika
- 2 L fish stock
- 1/4 t saffron threads
- 150 g carnaroli rice
- 1/4 cauliflower, cut into small florets
- 1 zucchini, finely chopped
- 4 extra large king prawns, peeled with tails intact, cleaned
- 8 baby calamare, cleaned
- 12 black mussels, scrubbed, bearded
- 2 T each finely chopped chives and Italian parsley
- 1 T pernod or other anise liquer
- 3 t sweet Spanish paprika
- 250 ml dry white wine
- 250 ml white wine vinegar
- 2 kg black mussels, sc
Spicy Bean Soup
By sarah_carroll
Heat the oil in a heavy large stockpot over medium-high heat
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 celery stalks, cut into 1/2-inch pieces
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 6 cloves garlic, finely chopped
- 1/2 cup chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon dried crushed red pepper, optional
- 2 (14 1/2-ounce) cans diced tomatoes with juices
- 1 (11 1/2-ounce) can tomato juice
- 1 (6-ounce) can tomato paste
- 1 (3-inch) piece Parmesan cheese rind, optional
- 2 teaspoons salt, plus more to taste
- 8 cups vegetable or chicken broth
- 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup dried green lentils
- 3 cups broccoli florets
- 2 zucchini, cut crosswise into 1/2-inch thick rounds
- 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
- 1/2 cup freshly shredded Parmesan
- 1/4 cup thinly sliced fresh basil leaves