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Recipes
Taleggio, Prosciutto, and Zucchini Tart
By sarah_carroll
for the pastry, whiz the pletna, flour and 1/2 t salt in a food processor to combine
- 150 g sliced prosciutto, roughly chopped
- 1 large garlic clove, roughly chopped
- 1/4 c olive oil
- 1 red onion, finely chopped
- 200 g creme fraiche or sour cream
- 2 egg yolks
- 250 g taleggio
- 2 zucchini, very thinly sliced lengthways
- Grated zest of 1 lemon
- 1 T roasted hazelnuts, chopped
- Polenta pastry
- 75 g instant polenta
- 1 1/2 c plain flour
- 150 g chilled unsalted butter, chopped
- 1/3 c parmesan grated
- 1 egg yolk
Beef, Beer and Dumplings
By sarah_carroll
1 Preheat oven to 150C. Heat half the oil over high heat in a saucepan that will fit the beef snugly
- 2 tbsp olive oil
- 1 kg piece boneless beef shin (see note)
- For dusting: seasoned plain flour
- 50 gm butter, coarsely chopped
- 3 onions, thinly sliced
- 80 gm flat mild pancetta, diced
- 3 garlic cloves, finely chopped
- 1 litre (4 cups) veal stock
- 660 ml Belgian beer
- 4 thyme sprigs, plus extra finely chopped leaves to serve
- 2 tbsp brown sugar, or to taste
- 2 tsp Dijon mustard, or to taste
- Herb dumplings
- 35 gm chilled butter, coarsely chopped
- 150 gm (1 cup) self-raising flour
- 1 tbsp coarsely chopped flat-leaf parsley leaves
- 1 tsp finely chopped thyme
Fig and Raspberry bakewell tart
By sarah_carroll
Roll out pastry and use to line a loose bottomed tart pan
- Careme vanilla bean shortcrust pastry
- 100 g unsalted butter, softened
- 1/2 c caster sugar
- 1 egg, lighten beaten
- 100 g almond meal
- 1 vanilla bean, split, seeds scraped
- 1/4 c brandy
- 1 cup raspberry jam
- 8 figs, halved
- 125 g punnet raspberries, plus extra
- 1/4 c icing sugar
- Thick cream to serve
Mexican Pot Roast
By sarah_carroll
Season all sides of the beef with a fair amount of salt and pepper
- 2 pounds beef shoulder
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
Pannacotta Affogato
By sarah_carroll
Place cream, milk, sugar and vanilla pod and seeds in a saucepan over low heat, stirring to dissolve sugar
- Ingredients (serves 6)
- 600ml thickened cream
- 200ml milk
- 150g caster sugar
- 1 vanilla bean, split, seeds scraped
- 3 gold-strength gelatine leaves (see note)
- Coffee syrup
- 1 cup (250ml) strong espresso coffee
- 1/2 cup (110g) caster sugar
- 1/3 cup (80ml) Frangelico (hazelnut liqueur
Chocolate and Hazelnut Slice
By sarah_carroll
Preheat oven to 180C. Grease a 20cm square pan and dust with cocoa, tapping out excess coarsley grind 2/3 c hazeln...
- Cocoa powder, to dust
- 1 cup tasated hazelnuts, skins rubbed off with a tea towel
- 2/3 c plain flour
- 1/2 c caster sugar
- 50 g unsalted butter
- 500 g dark chocolate, roughly chopped
- 2 eggs
- 1 c cream
Baked Fish Sticks Diablo
By sarah_carroll
Preheat oven to 475°F. Whisk first 4 ingredients in pie dish
- 6 tablespoons (3/4 stick) butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 cup plain dried breadcrumbs
- 1/2 teaspoon cayenne pepper
- 1 1/2 pounds catfish or other white fish fillets, cut into 3- by 3/4-inch strips
- Lemon wedges
Simple Fish Soup
By sarah_carroll
Remove core from bok choy, cut crossways into 4, then wash thoroughly and drain
- 1 bunch Bok choy
- 6 cups Chinese fish stock
- 1 tablespoon Ginger julienne
- 1 tablespoon light soy sauce
- 1 teaspoon white sugar
- 400 g firm white-fleshed Fish Fillets cut on the diagonal into 1cm slices
- 75 g fresh oyster mushrooms stems discarded and caps halved
- 1 teaspoon Sesame Oil
- 1 ½ cups fresh bean sprouts
- ¼ cup coriander sprig
- 2 tablespoons finley sliced spring onions scallions
Pumpkin Lemonade Scones
By sarah_carroll
Preheat the oven to 180C. Place pumpkin on a baking tray and bake for 1 hour or until golden and soft
- 500 g Jap or Queenslad blue pumpkin, cut into 4 cm
- 3 c self raising flour, plus extra to dust
- 200 g light sour cream
- 1/3 cup lemonade
- Jam and whipped cream, to serve
haloumi kebabs
By sarah_carroll
1 To make the marinade, combine all ingredients except lemons in a large bowl
- • 250g haloumi, cut into 24 cubes
- • 150g focaccia, cut into 12 cubes
- • 2 courgettes, sliced with a speed peeler into 12 ribbons
- • 1 red pepper, trimmed, deseeded and cut into 12 pieces
- • 12 cherry tomatoes
- • Olive oil
- Marinade
- • 2 garlic cloves, finely chopped
- • 4 spring onions, thinly sliced on the diagonal
- • 1 small red chilli, finely chopped
- • 10 sprigs of coriander, finely chopped (including stalks)
- • 10 mint leaves, finely chopped
- • 60ml extra-virgin olive oil
- • 3 lemons