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Recipes
Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce
By sarah_carroll
Combine all spices in a small bowl
- Jerk Rub:
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon cayenne powder
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 8 chicken thighs
- Cilantro leaves, for garnish
- Habanero-Mango Sauce
- 1 tablespoon canola oil
- 1 small Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 ripe mangoes, peeled, pitted and coarsely chopped
- 1 habanero, chopped
- 1 cup white wine vinegar
- Salt
Mushroom and pearl barley broth with goat's curd crostini
By sarah_carroll
Heat a large saucepan over medium high heat, add oil, leek, garlic and lemon rind
- 40 ml EVOO
- 1 leek, thinly sliced
- 1 garlic clove, finely chopped
- finely grated rind and juice of 2 lemons
- 400 g swiss brown mushrooms, thinly sliced
- 1.25 L vegetable stock
- 200 gm pearl barley
- 1 fresh bay leaf and 1 thyme sprig
- 1 bunch spinach, trimmed
- Crostini
- 8 thin slices of sourdough bread
- EVOO for drizzling
- 1 garlic clove, halved
- 50 g goat's curd
Custard Tart
By sarah_carroll
Sieve flour and sugar together into a large bowl and slowly rub in butter to form breadcrumbs
- 350 g plain flour
- 125 g caster sugar
- 160 g unsalted butter, coarsely chopped and slightly softened
- 3 egg yolks
- Custard
- 15 egg yolks
- 170 g caster sugar
- 1 L heavy cream
- 1/2 t freshly grated nutmeg
- Pure icing sugar and a few mint sprigs to serve
Mushroom and Mascarpone Pizza Bianco
By sarah_carroll
1 For garlic, lemon and thyme oil, combine garlic, lemon rind, thyme and 2 tsp sea salt in a mortar and, using a p...
- 100 gm mascarpone
- 50 gm pecorino pepato, shaved
- 150 gm thinly sliced mushrooms, such as portobello, field, slippery Jack or chestnut
- Garlic, lemon and thyme oil
- 2 cloves of garlic, coarsely chopped
- 1 tbsp finely grated lemon rind
- 1 tbsp thyme leaves
- 2 tsp lemon juice
- 60 ml (1/4 cup) extra-virgin olive oil
Overnight Cinnamon Rolls
By sarah_carroll
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butte...
- Filling:
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- Icing:
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Mango Passionfruit Smoothie
By sarah_carroll
Combine all ingredients in blender and process until smooth
- 2 cups 1/2-inch cubes peeled mango
- 2 cups crushed ice
- 5 tablespoons strained passion fruit juice (from about 8 passion fruits; seeds discarded)
- 1/4 cup coconut water (such as Vita Coco)
- 1 teaspoon honey
Power Granola
By sarah_carroll
Preheat oven to 300°. Combine first 5 ingredients in a medium bowl
- 2 cups regular oats
- 1/3 cup ground flaxseed
- 1/4 cup chopped walnuts
- 1/4 cup chopped slivered almonds
- 2 teaspoons ground cinnamon
- 1/3 cup orange juice
- 1/3 cup honey
- 1/4 cup packed brown sugar
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
- Cooking spray
- 1/3 cup dried cranberries
Tarka Dal
By sarah_carroll
Heat oil in a large frying pan over medium heat
- 2 cups yellow split peas
- 60 ml veg oil
- 1 1/2 t brown mustard seeds
- 1 t cumin seeds
- 6 garlic cloves, pressed
- 10 g ginger, finely grated
- 10 fresh curry leaves
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 35 g raw cashews, finely ground
- 1 1/2 t ground turmeric
- 1 t each garam masala and ground chilli
- 1/2 t ground coriander
- 45 g butter or ghee
- 125 ml pouring cream
- 3 long green chillies, halved
- chopped coriander to serve
Crispy Coconut Shrimp
By sarah_carroll
In a large bowl, whisk together flour, cornstarch, baking powder, salt and cayenne
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons vegetable oil, plus more for frying
- 1 (7 oz.) bag sweetenedflaked coconut
- 32 large shrimp (about 1 lb.), peeled up to the tail and deveined
- 1 cup cocktail sauce, for serving
Vegetable Pot Pie
By sarah_carroll
Melt the butter in a large pot over medium heat
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- Puff Pastry for crust