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Recipes
Orange-Chipotle Vinaigrette
By sarah_carroll
Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat
- 4 cups fresh orange juice
- 1/2 small red onion
- 1 clove garlic
- 3 tablespoons rice vinegar
- 2 teaspoons pureed chipotle in adobo
- 2 teaspoons honey
- Salt and freshly ground black pepper
- 3/4 cup canola oil
Penne with Sundried Tomato Pesto
By sarah_carroll
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Tuna and Lemon Fettucine
By sarah_carroll
Use a zester to remove rind from lemon
- 1 lemon
- 425 g tuna, drained and flaked
- 1/3 c EVOO
- 375 g dried fettucine
- 1 long fresh red chile, seeded and thinly sliced
- 1 garlic clover, finely chopped
- 1 T salted baby capers, rinsed, and drained
- 1/4 c toasted pine nuts
- 1 c flat leaf parsley leaves
- 50 g baby rocket leaves
Marinate Chicken Kebabs
By sarah_carroll
Cut the chicken into 2.5cm/1 inch cubes and place in a bowl
- • 500g/1lb 2oz free-range boneless chicken breasts
- • 4 courgettes, sliced very thinly lengthways
- • 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
- for the marinade
- • 1 handful of fresh coriander
- • 1 handful of fresh mint
- • 3 cloves of garlic
- • 6 spring onions
- • 1 red chilli
- • zest and juice of 1 lemon
- • sea salt and freshly ground black pepper
- • olive oil
Lasagna Rolls
By sarah_carroll
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Lasagna:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Sauteed Kale with Garlic Shallots and Capers
By sarah_carroll
Bring extra-large pot of salted water to boil
- 3 # Kale
- 1/4 cup olive oil
- 1/2 cup finely chopped shallots (about 2 large)
- 4 garlic cloves, minced
- 2 tablespoons drained capers, chopped
- Coarse kosher salt
Mangomisu
By sarah_carroll
Line the base of a 22cm springform cake pan with plastic wrap or baking paper
- 600 ml thickened cream
- 1/3 cup (50g) icing sugar
- 2 egg yolks
- 1 vanilla bean, split, seeds scraped
- 1/2 cup (125ml) Grand Marnier
- Juice of 2 oranges
- 300 g savoiardi (see note) (sponge finger biscuits)
- 3 mangoes, flesh sliced 1cm thick
- Raspberry sauce
- 1/4 cup (55g) caster sugar
- 250 g fresh or frozen raspberries
- Juice of 1 lemon
Honey Lime Dressing
By sarah_carroll
In a small bowl, whisk together honey and lime juice
- 1 tablespoon honey
- 2 tablespoons lime juice
- 3 ounces olive oil
Zucchini and Feta tart with Roasted Cherry Tomatoes
By sarah_carroll
Preheat oven to 200C. Roll out pastry on a floured surface to 5mm thick and use to line a lightly greased 11
- 250 gm butter puff pastry (see note)
- 3 zucchini, thinly sliced on a mandolin
- 200 gm Bulgarian sheep feta, coarsely crumbled
- 1/4 cup coarsely chopped dill
- 1 lemon, finely grated rind only
- 1 clove garlic, crushed
- 300 gm truss cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
Ginger Garlic Green Beans
By sarah_carroll
Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes
- 1 pound green beans, trimmed
- 3 garlic cloves
- 1 tablespoon soy sauce
- 1 tablespoon grated peeled ginger
- 2 teaspoons rice vinegar (not seasoned)
- 1 tablespoon vegetable oil
- 1/2 teaspoon Asian sesame oil
- 1 1/2 teaspoon sesame seeds, toasted