Sarah_carroll's profile page
Recipes
Potato Schiacciata
By sarah_carroll
Caramelise onions-heat on low cook 2 hours, stirring every 10 minutes
- 2 T EVOO
- 1.1 kg onions, sliced
- 2 desiree potatoes
- 1/2 quantity olive dough
- 10 prosciutto slices
- 2 rosemary sprigs, leaves picked
- EVOO to drizzle
Bowtie Pasta with Roast Red Pepper Sauce and Baby Spinach
By sarah_carroll
Preheat oven to 350°F. Place peppers, onion and garlic cloves into a 9" x 13" baking pan
- 4 red peppers seeded and chopped
- 1 large Onion chopped
- 1 head Garlic peeled, whole cloves
- 3 tablespoons Olive Oil
- 2 tablespoons fennel seeds
- Salt & Pepper
- 1 lb farfalle or rotini Pasta cooked and drained
Olive Oil Bread
By sarah_carroll
Put all ingredients in bowl of the mixer fitted with dough hook
- 600 g strong baker's flour
- 13 g fresh yeast
- 1 T EVOO
- 1 T milk
Corn on the cob
By sarah_carroll
Preheat grill to medium. Peel back the husks of the corn without removing them
- Garlic Butter:
- 8 ears corn
- 4 fresh limes, quartered
- Garlic butter, recipe follows
- 1/2 cup grated cotija cheese
- 2 tablespoons chopped chives, for garnish
- Directions
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from w
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- 2 sticks unsalted butter, slightly softened
- 8 cloves garlic, peeled and coarsely chopped
- 1/4 habanero pepper, seeded
- 1/4 bunch fresh chives
- Salt and freshly ground black pepper
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
Spicy Curry Noodle Soup with Chicken and Sweet Potato
By sarah_carroll
Heat oil in heavy large saucepan over medium heat
- 2 tablespoons vegetable oil
- 3 tablespoons chopped shallots
- 3 garlic cloves, chopped
- 2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons Thai yellow curry paste*
- 2 tablespoons curry powder
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
- 5 cups low-salt chicken broth
- 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 2 teaspoons sugar
- 3 cups snow peas, trimmed
- 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
- 1 pound dried rice vermicelli noodles or rice stick noodles*
- 3/4 pound skinless boneless chicken thighs, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
- 1 lime, cut into 6 wedges
Spicy Lygon Street Spaghetti w Crab, Prawn and sambal oelek
By sarah_carroll
Blanch, peel, seed and chop tomato
- 2 tomatoes
- 2 T Evoo
- 1 small red onion, thinly sliced
- 1 t sambal oelek
- 1 c stock (chicken, fish, or veg)
- 1 T chopped preserved lemon rind or 1 1/2 t regular lemon rind
- 16 green prawns, peeled, deveined, roughly chopped
- 150 g fresh crabmeat
- 400 g spaghetti
- 50 g unsalted butter, chopped
- Rocket leaves and snipped chive to serve
Coconut Cream Cake
By sarah_carroll
Preheat the oven to 350 degrees
- For cake batter:
- 2 cups sugar
- 1/2 cup butter, at room temperature
- 1/2 cup vegetable oil
- 5 eggs, separated
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 cup ground pecans
- 1 cup buttermilk
- 1 cup freshly grated coconut
- For frosting:
- 1/2 cup butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 1/2 pounds powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 cup pecan pieces
- 1 cup freshly grated coconut
Eggnog Creams
By sarah_carroll
Place the milk, vanilla pod and seeds, cinnamon and nutmeg in a pan over medium heat, and bring to just below boili...
- 2 cups (500ml) milk
- 1 vanilla bean, split, seeds scraped
- 1 cinnamon quill
- 1 tsp freshly grated nutmeg, plus extra to dust
- 4 egg yolks
- 1/2 cup (110g) caster sugar
- 1/4 cup (60ml) bourbon or brandy
- 2 gold-strength gelatine leaves (see note)
- 1/2 tsp vanilla extract
- 300 ml thickened cream
- Shortbread star biscuits (see note), to serve
Espresso Creme Anglaise
By sarah_carroll
Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat
- 1 cup heavy cream
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 1/2 cup sugar
- 1 cup brewed espresso coffee
- 2 tablespoons instant espresso powder
Thai Chicken Pies
By sarah_carroll
Heat oil in a wok over medium high heat
- 1/4 c peanut oil
- 1-2 T green curry paste
- 1 T grated giner
- 3 shallots, finely chopped
- 1 small red chili, deseeded finely chopped
- 4 kaffir lime leaves, finely shredded
- 1 lemongrass stem, thinly sliced
- 2 baby eggplant, cut into 2 cm cubes
- 6 chicken thigh fillets, cut into 2cm cubes
- 1 c chicken stock
- 400 ml can coconut cream
- 2 baby bok choy, roughly chopped
- 1/2 c each Thai basil and coriander leaves
- 1 T cornflour, mixed with 2T water
- 4 sheets each, puff and shortcrust
- 1 egg beaten