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Recipes
Chicken Galliano
By sarah_carroll
1. Season chicken with salt and pepper
- 6 boneless, skinless chicken breast halves,
- pounded 1⁄8" thick
- Kosher salt and freshly ground black pepper,
- to taste
- 12 tbsp. herbed goat cheese, softened
- 6 thin slices prosciutto
- 6 tbsp. unsalted butter, chilled
- 10 oz. cremini mushrooms, sliced
- Flour, for dredging
- 2 tbsp. canola oil
- 1 1⁄2 cups chicken broth
- 1 ⁄4 cup Galliano liqueur
- 1 tbsp. finely chopped parsley
- 4 cups cooked rice, for serving
Soft prawn tacos with coleslaw avocado and coriander
By sarah_carroll
Combine spices, half the lime juice, half the oil and half the garlic in a large bowl, season tt, add prawns and to...
- 1 tsp each ground cumin and coriander
- 1/2 t ground chili
- Juice of 3 limes
- 100 ml olive oil
- 1 garlic clove, crushed
- 36 peeled medium green prawns
- 1 avocado, diced
- 1/2 c coarsley chopped coriander
- Coleslaw
- 300 gm white cabbage, thinly sliced
- 1 carrot, coarsely grated
- 1/4 spanish onion, thinly sliced
- 60 ml olive oil
- 60 g sour cream
- 1 T wwvinegar
- Juice of 2 limes
- 1 garlic clove, finely chopped
- 2 spring onions, thinly sliced
Pea and Pea Shoot Soup with Coriander and Sweet Chili Cream
By sarah_carroll
Heat oil and butter in pan over low heat
- 2 T EVOO
- 20 g unsalted butter
- 1/2 t ground cumin
- 2 t grated ginger
- 1 onion, finely chopped
- 1 potato, peeled and chopped
- 1/2 bunch coriander, stems cleaned and chopped, leaves picked
- 500 g frozen peas
- 50 g peas shoots, plus extra to garnish
- 2 c veg stock
- 2 T sweet chili sauce
- 200 ml creme fraiche or sour cream
- Juice of 1 lemon
Tomato Soup with Parmesan Meatballs
By sarah_carroll
your hands, squeeze cherry tomatoes to remove seeds, then toss with 2 tbs oil in a bowl
- 750 g large cherry tomatoes, halved
- 80 ml (1/3 cup) olive oil
- 2 x 400g cans whole roma tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 red bird's-eye chilli, seeded, finely chopped
- 375 ml (1 1/2 cups) chicken stock
- 1 tbs torn basil leaves
- Garlic croutons and grated parmesan, to serve
- Parmesan meatballs
- 1 slice white bread, crust removed
- 60 ml (1/4 cup) milk
- 80 ml (1/3 cup) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 150 g minced pork
- 150 g minced veal
- 2 tbs finely chopped flat-leaf parsley
- 1 egg, lightly beaten
- 1 tbs tomato paste
- 1 red bird's-eye chilli, seeded, finely chopped
- 40 g (1/2 cup) finely grated parmesan
Coconut and Lychee Sorbet
By sarah_carroll
1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar i...
- 1/2 cup water
- 1/2 cup sugar
- Pinch of salt
- 2 1/2 cups chilled fresh or well-stirred canned unsweetened coconut milk
- 1 3/4 cups chilled lychee juice
- 2 teaspoons fresh lime juice
Apple Confit
By sarah_carroll
Apple confit Using pasty brush, grease an 8
- 120 g unsalted butter, softened
- 150 g caster sugar
- 1 vanilla bean, seeds scraped
- 80 ml brandy
- 80 ml lemon juice
- 1 large orange, zested
- 10 granny smith apples
- Salted caramel
- 110 g caster sugar
- 160 ml pouring cream
- 30 g salted butter, chopped
Cavolo Nero and Prosciutto Bruschetta
By sarah_carroll
1. Trim cavolo nero; boil in salted water until completely tender, 25–30 minutes
- 2 lbs. cavolo nero
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 slices of ciabatta bread
- Garlic cloves
- 4-6 slices of prosciutto
Little almond crostate with Roast Pears
By sarah_carroll
1 For almond pasta frolla, process almonds and 50gm flour in a food processor until finely ground
- 8 small ripe pears, such as corella, halved, core removed with a melon baller
- 150 gm caster sugar
- Thinly peeled rind and juice of 2 lemons
- 40 ml lemon liqueur, such as limoncello
- 50 gm butter, coarsely chopped
- 2 tbsp extra-virgin olive oil
- 40 gm natural almonds, coarsely chopped
- Almond pasta frolla
- 60 gm natural almonds
- 180 gm plain flour
- 100 gm cold butter, coarsely chopped
- 60 gm pure icing sugar, sieved
- Finely grated rind of 1 lemon
- 1 egg plus 1 egg yolk, lightly beaten
- Almond cream
- 160 ml (2/3 cup) milk
- 3 pieces lemon rind, removed with a peeler
- 2 egg yolks
- 110 gm (½ cup) caster sugar
- 1 1/2 1½ tbsp plain flour
- 50 gm softened butter
- 40 gm almond meal
- 20 ml lemon liqueur, such as limoncello
Chicken with Reisling
By sarah_carroll
Preheat oven to 350F with rack in middle
- 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 pound small (2-inch) red potatoes
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste
Wonton Soup
By sarah_carroll
In a large saucepan or soup pot heat the oil over medium high heat until hot
- 1 tablespoon vegetable oil
- 1 tablespoon plus 1 teaspoon minced garlic
- 2 tablespoons finely chopped fresh ginger
- 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
- 10 cups canned low sodium chicken broth
- 1/2 pound ground pork
- 1 egg yolk
- 2 teaspoons soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper
- 30 About 30 wonton wrappers, thawed if frozen
- 1 1/2 cups thinly sliced bok choy
- 1/2 cup sliced shiitake mushroom caps
- 1/4 cup sliced bamboo shoots