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Recipes
Peach Cobbler
By sarah_carroll
Preheat the oven to 350 degrees F
- Crumb Topping:
- 1/2 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch nutmeg
- Pinch salt
- 4 tablespoons unsalted butter
- 6 large peaches, peeled, pitted and sliced (about 6 cups)
- 1 tablespoon Amaretto liqueur, or Bourbon whiskey
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Spaghetti with Fresh water fish
By sarah_carroll
Heat 50ml oil in a large frying pan over medium-high heat, add prawns and cook, turning occasionally, until start...
- 200 ml extra-virgin olive oil
- 16 medium green prawns, peeled, cleaned, tails intact
- 400 gm skinless barramundi fillet, diced
- 4 garlic cloves, crushed
- ½ long red chilli, thinly sliced
- 50 ml dry white wine
- 2 tsp salted capers, rinsed
- 2 tbsp coarsely chopped flat-leaf parsley
Lemon Melting Moments
By sarah_carroll
1 Preheat oven to 170C. Sift flours with 1/4 tsp salt into a bowl
- 200 g (1 1/3 cups) plain flour
- 100 g (2/3 cup) cornflour
- 225 g unsalted butter, chopped, softened
- 80 g (1/2 cup) icing sugar, sifted, plus extra, to dust
- 3 lemons, zested
- 1 tsp vanilla extract
- Passionfruit filling
- 4 passionfruit, pulp removed
- 200 g (1 1/4 cups) icing sugar, sifted
- 1 tbs liquid glucose
- 80 g unsalted butter, softened
Gorgonzola and Porcini Mushroom Risotto
By sarah_carroll
In a medium saucepan, bring the stock to a boil over medium-high heat
- 4 cups low-sodium chicken stock
- 1 1/2 ounces dried porcini mushrooms
- 3 tablespoons butter
- 1 medium onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- 3/4 cup (3 ounces) Gorgonzola, crumbled
- 1/4 cup chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
fish pie
By sarah_carroll
To prepare your fish pie • Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the
- • sea salt and freshly ground black pepper
- • 1kg potatoes
- • 1 carrot
- • 2 sticks of celery
- • 150g good Cheddar cheese
- • 1 lemon
- • 1/2 a fresh red chilli
- • 4 sprigs of fresh flat-leaf parsley
- • 300g salmon fillets, skin off and bones removed
- • 300g undyed smoked haddock fillets, skin off and bones removed
- • 125g king prawns, raw, peeled
- • olive oil
- • optional: a good handful of spinach, chopped
- • optional: a couple of ripe tomatoes, quartered
Brie and Asparagus Tart
By sarah_carroll
For the Parmesan pastry, place flour, parmesan and butter in a food processor and pulse until the mixtrue resembles...
- Parmesan Pastry:
- 350 g ripe brie, roughly chopped
- 150 g fresh ricotta
- 300 ml thickened cream
- 2 eggs, plus 5 extra yolks
- 3 bunches thin asparagus spears, woody ends trimmed
- Green salad, to serve
- 1 2/3 c plain flour
- 2/3 c grated parmesan
- 125 g chilled unsalted butter, chopped
- 1 egg
Sri Lankan Snapper Curry
By sarah_carroll
Heat ghee in a heavy-based saucepan and, when a light haze comes over the pot, add curry leaves, garlic and sha...
- To serve:
- 50 gm
- ghee
- 20 20
- fresh curry leaves, plus extra sprigs, to serve
- 5 5
- cloves of garlic, sliced
- 10 (about 300gm)
- red shallots, finely chopped
- 2 tsp
- ground turmeric
- 1 1
- stick of cinnamon, halved
- 5 5
- cardamom pods, lightly bruised
- 50 gm (1/3 cup)
- Sri Lankan curry powder
- 1.5 litres
- fish stock
- 2 tsp
- fennel seeds, soaked in water for 10 minutes
- 1.2 kg
- sweet potato, cut into 1cm pieces
- 2 2
- 375 ml tins coconut cream
- 2 1/2 tbsp
- vegetable oil
- 6 (about 200 gm each)
- snapper fillets, skin on and pin-boned
- Steamed basmati rice, plain yoghurt, chutney and pickles, optional
- Curry powder:
- 2 1/2 tbsp coriander seeds 1 tbsp cumin seed 1 1/2 tsp fennel seeds a pinch of fenugreek seed 2.5cm/1in piece cinnamon stick 3 cloves 2 green cardamom pods 6 black peppercorns
Szechwan Eggplant Stir-Fry
By sarah_carroll
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide
- 5 Asian eggplants, about 2 pounds
- 3 tablespoons peanut oil
- 1 tablespoon dark sesame oil
- Kosher salt and freshly ground black pepper
- 2 green onions, white and green parts, sliced on a diagonal
- 1 -inch piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 1 fresh red chile, sliced
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame seeds, for garnish
- Thai holy basil and fresh cilantro leaves, for garnish
Chocolate, Olive Oil and Sea salt toasts
By sarah_carroll
Sandwich the chopped chocolate between the slices of sourdough
- 200 g good quality dark chocolate, chopped
- 1 sourdough loaf, cut into 8 1.5cm slices
- 40 g unsalted butter
- 2 T EVOO
- Sea Salt flakes
Cream of Wild Mushroom Soup
By sarah_carroll
Clean the mushrooms by wiping them with a dry paper towel
- ounces fresh shiitake mushrooms
- 5 ounces fresh portobello mushrooms
- 5 ounces fresh cremini (or porcini) mushrooms
- 1 tablespoon good olive oil
- 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
- 1 cup chopped yellow onion
- 1 carrot, chopped
- 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
- Kosher salt
- Freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup half-and-half
- 1 cup heavy cream
- 1/2 cup minced fresh flat-leaf parsley