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Recipes
Chilli Beef and Broccoli
By sarah_carroll
1. Heat a wok or large frying pan to smoking point
- Chilli beef and broccoli stir fry
- serves 4
- 1 tablespoon vegetable oil
- 1 medium onion, sliced into thin wedges
- 1 thumb sized piece of root ginger, grated
- 2 garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 500g beef stir fry strips
- 1 medium head of broccoli, chopped into florets
- 2 tablespoons soy sauce
- 2 tablespoons oysters sauce
- 1 tablespoon sesame oil
- Noodles or rice, to serve
Chicken Kebabs
By sarah_carroll
Combine spices, 2t salt, lemon juice and oil in a bowl
- 1 t ground cumin
- 1 t ground cinnamon
- 2 t garlic powder
- 2 t sweet paprika
- 2 t ground nutmeg
- 1/2 t cayenne pepper
- 1 lemon juiced
- 60 ml EVOO
- 600 g chicken thighs
- Greek yoghurt
- lemon wedges to serve
Creamed corn w. lime butter
By sarah_carroll
1 Combine reserved corn cobs in a large saucepan with garlic head halves and 1
- 600 gm corn kernels (from 4 cobs, cobs reserved)
- 1 garlic head, halved horizontally, plus 1 extra clove, finely chopped
- 2 leeks, trimmed and washed
- 150 gm butter, coarsely chopped
- 180 ml pouring cream
- Lime butter
- 160 gm cold butter, coarsely chopped
- 3 limes, juice and finely grated rind only
Herbed Rice Pilaf with Peas
By sarah_carroll
Melt the butter in a medium saucepan over medium-high heat
- 3 tablespoons unsalted butter
- 1/3 cup chopped yellow onions
- 1 teaspoon minced garlic
- 1 1/2 cups basmati rice
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups chicken stock
- 1 cup frozen peas
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh mint
Fennel, Pear and Parmesan Salad
By sarah_carroll
Thinly slice fennel across the bulb with a sharp knife
- 2 baby fennel, trimmed, fronds reserved
- 2 firm, but ripe green skinned pears
- 2 T EVOO
- 1 T lemon juice
- 70 g piece of parmesan or romano
- 2 T walnuts
Laksa Fried Chicken with Mint Sauce
By sarah_carroll
Curry paste: Place dried chillies and shrimp in separate bowls
- Mint sauce:
- 1 kg chicken pieces
- veg oil for frying
- 75 g cornflour
- 75 g plain flour
- 90 g dessicated coconut
- Fried long red chili, steamed rice and garlic chives to serve
- Laksa curry paste
- 5 dried long red chillies, seeded
- 2 T dried shrimp
- 2 long red chilies, seeded
- 1 T fish sauce
- 2 onions, roughly chopped
- 5 macadamia nuts
- 2 garlic cloves
- 2 t finely grated ginger
- 2 stalks, lemongrass, white part only, roughly chopped
- 1 t ground coriander
- 2 t ground turmeric
- 60 ml peanut oil
- 1 T finely chopped vietnamese min or coriander leaves
- 80 ml rice vinegar
- 1 T caster sugar
- 2 T soy sauce
- 1 T fish sauce
- 1 Clove garlic, finely chopped
- 1 red bird's eye chilli, seeded and finely chopped
Spinach Salad with Orange Vinaigrette
By sarah_carroll
Preheat the oven to 350 degrees F
- 6 slices prosciutto
- 2 oranges, zested
- 2 small oranges, juiced or 1 large orange, juiced
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 clove garlic, peeled
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 10 to 12 ounces pre-washed spinach
Lemon and Prosecco Cake
By sarah_carroll
Preheat oven to 180C. Grease a 23 cm springform cake pan and dust with flour
- 1 c plain flour, plus extra to dust
- 6 lg eggs, separated
- 100 g caster sugar
- 1/4 c olive oil
- 150 ml Prosecco
- Grated zest of 3 lemons, plus juice of 1
- 1/2 t vanilla extract
- 1 t baking powder
- Icing sugar to dust
Tiramisu
By sarah_carroll
1 For cannoli, place flour in a food processor
- 7 egg yolks
- 200 gm caster sugar
- 30 ml each of Baileys and Frangelico
- 500 ml (2 cups) pouring cream
- 500 gm mascarpone
- 18 savoiardi biscuits
- For dusting: Dutch-process cocoa
- Cannoli
- 300 gm plain flour
- 2 egg yolks
- 30 ml lightly beaten egg (about two-thirds of an egg)
- 2 tbsp amaretto liqueur
- 2 1/2 2½ tsp olive oil
- For deep-frying: vegetable oil
- Coffee syrup
- 300 ml espresso coffee (about 16 espressi)
- 110 gm (½ cup) caster sugar
- Amaretti and mascarpone mousse
- 2 egg yolks
- 50 gm caster sugar
- 15 ml amaretto liqueur
- 125 ml (½ cup) pouring cream
- 125 gm mascarpone
- 50 gm amaretti biscuits, crushed
Grilled prawn skewers with lime juice and palm sugar
By sarah_carroll
Soak 12 bamboo skewers in water for 30 minutes
- 1/4 c lime juice, plus wedges to serve
- 1 T grated palm sugar
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 fresh jalapeno, seeded, finely chopped
- 1 T soy sauce
- 2 drops sesame oil
- 24 green prawns, peeled, tails intact, deveined
- 1/4 c coriander leaves
- 2 spring onions, thinly sliced on an angle
- 1 cup wild rocket leaves