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Recipes
Citrus-Chile Vinaigrette
By sarah_carroll
To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth
- 1 vine-ripe tomato, seeded and chopped
- 2 canned chipotle peppers in adobo, chopped
- 1 teaspoon sugar
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Coconut Bavarois
By sarah_carroll
Stir the coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted
- 1 cup (250ml) coconut cream
- 1 cup (250ml) milk
- 90 g caster sugar
- 4 egg yolks
- 3 gold-strength gelatine leaves (see note)
- Ice for an ice bath
- 300 ml thickened cream, lightly whipped
- Kaffir lime fruit salad
- 5 kaffir lime leaves (see note)
- 1 cup (220g) caster sugar
- 3 cups tropical fruit, cut with a small melon baller (we used kiwifruit, watermelon, papaya and mango
Cider Roasted chicken with speck, apple and potato
By sarah_carroll
Preheat oven to 220C. Combine potato, onion, apple, thyme sprigs and 60ml oil in a roasting pan, season to taste an...
- 700 g chat potatoes, thickly sliced
- 1 1/2 spanish onions, cut into thin wedges
- 2 pink lady apples, cut into wedges
- 10 thyme sprigs, plu 1 T extra leaves
- 80 ml olive oil, plus extra for drizzling
- 4 chicken breasts, with winglet attached, skin on
- 8 thin slices of speck
- 100 ml dry apple cider
- 80 ml chicken stock
- 2 T cider vinegar, or to taste
Ricotta Fritters
By sarah_carroll
1. Heat olive oil in a 2-quart saucepan over medium-high heat
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, smashed
- 1 ⁄2 tsp. crushed red chile flakes
- 1 14-oz. can crushed tomatoes
- 6 basil leaves, torn in half
- Kosher salt and freshly ground black pepper,
- to taste
- 1 cup homemade or store-bought ricotta
- 1 cup fresh bread crumbs
- 1 ⁄2 cup grated pecorino
- 1 ⁄3 cup grated mozzarella
- 1 tsp. finely chopped flat-leaf parsley leaves
- 1 ⁄2 tsp. grated lemon zest
- 1 ⁄8 tsp. freshly grated nutmeg
- 3 egg yolks plus 2 eggs
- 4 oz. thinly sliced prosciutto, finely chopped
- 1 ⁄4 cup flour
- 1 ⁄2 cup dried bread crumbs
- Canola oil, for frying
Bubble and Squeak
By sarah_carroll
Preheat your grill to high
- • olive oil
- • 800g leftover veg – about half potatoes, then brussels sprouts, carrots, turnip – whatever!
- • 4 good quality chipolatas, the best quality you can afford
- • 4 vine tomatoes, halved
- • 8 rashers smoked streaky bacon, the best quality you can afford, most of the fat trimmed off
- • 4 large field mushrooms, trimmed
- • sea salt and freshly ground black pepper
- • 4 large eggs, preferably free-range or organic
Zuppa de Lenticchie
By sarah_carroll
Wash and drain the lentils, carefully picking through them to take out any pebbles
- 3 cups castelluccio lentils
- 6 tablespoons extra-virgin olive oil
- 1/2 medium red onion, chopped into 1/8-inch dice
- 3 cloves garlic, thinly sliced plus 2 whole cloves
- 4 cups chicken broth, hot
- Salt and freshly ground black pepper
- 1/4 pound Tuscan or Umbrian country bread
- 1 cup pasta shells
- Chili Oil, recipe follows
Homemade Flour Tortillas
By sarah_carroll
1. Combine the flour, salt, and baking powder in a large bowl
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup vegetable shortening
- 1/3 cup hot water, or as necessary
Chicken and Sausage Gumbo
By sarah_carroll
Season the chicken cubes (or pieces) with the salt, paprika and cayenne pepper; set aside
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon paprika
- 1/2 1/2 1/2 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 1/2 1/2 1/2 cup corn oil
- 1/2 1/2 1/2 cup all-purpose flour
- 1 1/2 1 1/2 1/2 cups chopped onion
- 1 1/2 1 1/2 1/2 cups chopped celery
- 1 1 1 cup chopped green bell pepper
- 2 2 2 quarts warm chicken stock
- 1/4 1/4 to teaspoon Tabasco sauce, or to taste
- 1 1/2 1 1/2 20 pounds fresh okra or 20 ounces frozen okra, defrosted, sliced
- 1 1/2 1 1/2 1/2 tablespoons filé powder (I left this out, as I couldn't find any locally)
- to fresh parsley, to garnish
- to rice, to serve
Soft Boiled Egg with Asparagus on Toast
By sarah_carroll
Boil water and preheat griddle pan
- 2 ripe plum tomatoes
- salt and pepper
- EVOO
- 8 slices pancetta
- 4 large free range eggs
- 400 g asparagus
- 4 good slices of rustic style bread
- a knob of butter
Pan Seared Shrimp with Chipotle Lime Glaze
By sarah_carroll
1. For Glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl
- Glaze:
- •2 tablespoons vegetable oil
- •1 1/2 pounds 21/25 shrimp, peeled and deveined
- •1/4 teaspoon salt
- •1/4 teaspoon ground pepper
- •1/8 teaspoon sugar
- •1 chipotle chile in adobo, minced
- •2 teaspoons adobo sauce
- •4 teaspoons brown sugar
- •2 tablespoons lime juice
- •2 tablespoons chopped cilantro