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Recipes
Borlotti Bean and Prosciutto Soup
By sarah_carroll
Place the beans in a large bowl and cover with cold water
- 1 cup (200g) dried borlotti beans (see note)
- 2 tbs extra virgin olive oil
- 6 prosciutto slices, finely chopped
- 1 brown onion, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 2 green zucchini, trimmed, finely chopped
- 1 carrot, peeled, finely chopped
- 4 garlic cloves, crushed
- 1/2 cup (125ml) dry sherry
- 8 cups (2 litres) chicken or vegetable stock
- 400 g can diced tomatoes
- 1 cup finely shredded basil, to serve
- Finely grated parmesan, to serve
Rhubarb, Vanilla and Gin Trifle
By sarah_carroll
1 For vanilla sponge, preheat oven to 200C
- 4 rhubarb stalks, peeled (peel reserved)
- 250 gm caster sugar
- 100 ml dry white wine
- 1/2 orange, finely grated rind only
- 1 tbsp grenadine
- 30 ml gin
- 1 gelatine leaf (titanium strength), softened in cold water
- Vanilla sponge
- 2 eggs, at room temperature
- 50 gm caster sugar
- 1/2 vanilla bean, seeds scraped
- 75 gm (1/2 cup) self-raising flour, sifted
- 15 gm butter, melted
- Gin custard
- 250 ml (1 cup) thickened cream
- 250 ml (1 cup) milk
- 1 vanilla bean, split and seeds scraped
- 5 egg yolks
- 75 gm (1/3 cup) caster sugar
- 40 gm cornflour
- 1/2 gelatine leaf (titanium strength), softened in cold water
- 25 ml gin
Sausage and Peppers
By sarah_carroll
Saute onions, peppers and chile in olive oil until onions are brown
- 1 red onion, minced
- 2 red peppers, roasted and cut 1/2-inch slices
- 2 yellow peppers, roasted and cut 1/2-inch slices
- 1 dried ancho chile
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 8 fresh basil leaves, torn
- 1 teaspoon fresh oregano, minced
- 2 pounds sweet Italian sausage
- 2 cups dry red wine
- 28-ounce can whole San Marzano tomatoes, crushed by hand
Oatmeal Wheat Bread
By sarah_carroll
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and st...
- 2 cups whole milk
- 1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
- 1/2 cup warm water (105-115°F)
- 2 tablespoons active dry yeast (from 3 packages)
- 1/2 cup mild honey
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
- 3 cups stone-ground whole-wheat flour
- 2 About 2 cups unbleached all-purpose flour
- 1 tablespoon salt
- Vegetable oil for oiling bowl
- 1 large egg, lightly beaten with 1 tablespoon water
- Special equipment: 2 (8- by 4-inch) loaf pans
- Read More http://www.epicurious.com/recipes/food/views/Oatmeal-Wheat-Bread-232825#ixzz0f4nW9FVx
Onion Soup
By sarah_carroll
Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan
- • a good knob of butter
- olive oil
- • a good handful of fresh sage leaves, 8 leaves reserved for serving
- • 6 cloves of garlic, peeled and crushed
- • 5 red onions, peeled and sliced
- • 3 large white onions, peeled and sliced
- • 3 banana shallots, peeled and sliced
- • 300g leeks, trimmed, washed and sliced
- • sea salt and freshly ground black pepper
- • 2 litres good-quality hot beef, chicken or vegetable stock
- • 8 slices of good-quality stale bread,
- 2 cm thick
- • 200g freshly grated Cheddar cheese
- • Worcestershire sauce
Soft Polenta with Sage Mushrooms and Taleggio
By sarah_carroll
To make polenta, bring milk and 750ml water to the boil in a large saucepan, then add 2tsp sea salt
- 750 ml milk
- 170 g polenta
- 125 g Taleggio
- 50 g butter
- 80 g parmesan, finely grated
- Sage Mushrooms
- 2 T olive oil
- 1 T thyme leaves
- 1 bunch sage, leaves picked
- 6 cloves garlic, crushed
- 60 g butter
- 200 g swiss brown mushrooms, thinly sliced
- 200 g button mushrooms
- 200 g oyster mushrooms, torn into large pieces
- 200 ml dry white wine
Crab and Cabbage Salad
By sarah_carroll
Using a large knife, cut the head of cabbage into quarters
- 1 medium head savoy cabbage (about
- 1 lb.), cored
- 1 large carrot
- 1⁄4 cup fresh lime juice
- 4 tsp. fish sauce
- 3 cloves garlic, finely chopped
- 1 large Thai chile, stemmed and finely
- chopped
- 1 small skinless boneless chicken
- breast half (about 1⁄4 lb.)
- 1⁄4 lb. medium shrimp, unpeeled
- 1⁄4 lb. jumbo lump crabmeat, picked
- through to remove any bits of shell
- 1⁄4 cup roughly torn cilantro leaves
- Kosher salt, to taste
- Finely chopped toasted peanuts,
- for garnish
Roast Pumpkin Soup with Pancetta and Parmesan
By sarah_carroll
1 Preheat oven to 200C. Place pumpkin skin-side down on an oven tray lined with baking paper, drizzle with 40ml ol...
- 3 butternut pumpkins (about 1.2kg each), unpeeled, quartered, seeds removed
- 100 ml olive oil
- 40 gm butter, coarsely chopped
- 2 Spanish onions, thinly sliced
- 3 garlic cloves, finely chopped
- 130 gm round mild pancetta, finely chopped
- 2 litres (8 cups) chicken stock
- 1 tbsp thyme leaves, plus extra to serve
- 90 gm finely grated parmesan
- 11/2 tsp red wine vinegar
- To serve: crisp pancetta (optional)
- Parmesan toast
- 100 gm butter, softened
- 75 gm finely grated parmesan
- 1 garlic clove, finely chopped
- 24 thin baguette slices
Grilled Marinated Mozzarella
By sarah_carroll
Remove the crusts from the ciabatta and tear up into rough 2
- • 1 loaf of ciabatta bread
- • 8 rashers of thinly sliced dry-cured smoky bacon, or pancetta
- • zest of 2 lemons
- • 4 large buffalo mozzarella cheeses
- • 8 sticks of fresh rosemary
- • 1 clove of garlic
- extra virgin olive oil
- • 3 handfuls of mixed fresh herbs (chives, chervil, mint, basil, parsley)
- for the dressing
- • 1 good handful of nice black olives, stones removed
- • 1 fresh red chilli, deseeded and finely chopped
- • 5 tablespoons lemon juice
- • 5 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
Aleppo Chicken Kebabs
By sarah_carroll
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water
- 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
- 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes