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Recipes
Vietnamese Cabbage Salad
By sarah_carroll
1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil
- 1 pound boneless, skinless chicken breasts (about 3) 3 teaspoons salt
- 2 tablespoons Asian sesame oil
- 1/2 jalapeño pepper, seeds and ribs removed, sliced 1 1- inch piece fresh ginger
- 2 cups water
- 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
- 2 tablespoons cider vinegar
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 1/2 tablespoons lime juice
- 3 carrots, grated
- 3 radishes, grated
- 4 scallions including green tops, chopped
- 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
- 1 tart apple, such as Granny Smith, cored and grated
Spicy Potato Paratha
By sarah_carroll
Mix the flour milk and butter together to form a soft pliable dough
- 3 cups Flour
- 2 1/3 cups Milk
- 4 tbsp Butter (melted)
- a pinch Salt
- 2 Potato - boiled
- 2 Chilli
- 1/4 bunch Coriander
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 75 ml Olive oil
- 2 tbsp Coconut vinegar
- 1 Lime fresh
- 1/4 tsp Black sesame seeds
- 1 de-seeded Cucumber
- 1 punnet Cherry tomatoes
- 300 ml Yogurt (drained)
Mesa Grill Pumpkin Soup
By sarah_carroll
Heat the butter in a medium stockpot over medium heat
- Spinach, Pear and Pancetta Salad:
- 3 tablespoons unsalted butter
- 1 large onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 2 stocks celery, coarsely chopped
- 7 cups vegetable stock, or water
- 1 1/2 cups pumpkin puree (not flavored pie filling)
- 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 2 teaspoons chipotle puree
- 3/4 cup creme fraiche or sour cream
- Salt and freshly ground pepper
- Garnish: 1/2 cup toasted pumpkin seeds
- 4 ounces pancetta, medium dice
- 1 small shallot, minced
- 1/4 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh thyme
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 10 ounces fresh spinach leaves
- 2 Bosc pears, halved, cored and thinly sliced
- 1 small red onion, finely sliced
Creamy asparagus soup with a poached egg on toast
By sarah_carroll
Chop the tips off your asparagus and put these to one side for later
- • 800g asparagus, woody ends removed
- olive oil
- • 2 medium white onions, peeled and chopped
- • 2 sticks of celery, trimmed and copped
- • 2 leeks, trimmed and chopped
- • 2 litres good-quality chicken or vegetable stock, preferably organic
- • sea salt and freshly ground black pepper
- • 10 small very fresh free-range or organic eggs
- • 8 slices of ciabatta bread
- • a knob of butter
- • extra virgin olive oil
Southwestern Style Shrimp Salad
By sarah_carroll
1. Prepare grill to medium-high heat
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional)
Vegetarian Chili
By sarah_carroll
In a large, heavy pot, heat the oil over medium-high heat
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
Bibimop
By sarah_carroll
Wash rice in several changes of cold water until water is almost clear, then drain in a sieve
- 1 2/3 cups Asian short-grain white or sushi rice
- 2 cups water
- 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded
- 1/2 pound fresh soybean or mung-bean sprouts, trimmed
- 2 large carrots
- 1 small zucchini, trimmed
- 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
- 1/4 cup plus 2 teaspoons vegetable oil
- 6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)
- 6 teaspoons finely chopped garlic (from 4 cloves)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, toasted and coarsely chopped
- 4 large eggs
- 4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang")
- 8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors
- Special equipment : an adjustable-blade slicer fitted with julienne blade
- Accompaniments: packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi
Classic Hash Browns
By sarah_carroll
1. Toss fully dried grated potatoes with salt and pepper in a medium bowl
- 1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)
- 1/4 teaspoon table salt
- Ground black pepper
- 1 tablespoon butter
Basic White Cupcake
By sarah_carroll
1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened
- 1 (18.25-oz.) package white cake mix with pudding
- 1 1/4 cups buttermilk
- 1/4 cup butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Vegetable cooking spray
Herbed potato and creme fraiche tourte
By sarah_carroll
Preheat oven to 160C. ehat butter in a saucepan over medium high heat until foaming, add shallot, garlic and thyme ...
- 20 g butter
- 8 golden shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 1 T thyme
- 400 g creme fraiche
- 1 T each finely chopped flat leaf parsley, chives and tarragon
- 1/4 t finely grated nutmeg
- 1.2 kg dutch cream potatoes, thinly sliced
- Eggwash for brushing