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Recipes
Spicy Cabbage and Chicken Salad
By sarah_carroll
For the dressing: Crush chiles, garlic, sugar, and salt into a fragrant, rough paste with a mortar and pestle
- FOR THE DRESSING:
- 1 small, fresh, hot red chile (thai or serrano), stemmed
- and chopped
- 1 clove garlic, peeled and chopped
- 1⁄2 tsp. sugar
- Pinch salt
- 6 tbsp. Japanese rice vinegar
- 3 tbsp. Vietnamese fish sauce
- FOR THE CHICKEN:
- 1 boneless, skinless whole chicken breast
- 1 small red onion, peeled and very thinly sliced
- 3⁄4 cup white wine vinegar
- 1⁄2 small cabbage, very thinly sliced into long strips
- 1 medium carrot, peeled and julienned
- 2 tbsp. rau ram leaves or fresh cilantro and mint, finely
- chopped
Corn Cakes
By sarah_carroll
In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar
- 1 cup stone-ground yellow cornmeal (available at specialty foods shops and many supermarkets)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
- 1 large egg
- 1 cup buttermilk
- 1 cup thawed frozen corn, chopped coarse
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped, rinsed, drained, and patted-dry bottled roasted red pepper
- 1 fresh jalapeño or serrano chili, or to taste, seeded and minced (wear rubber gloves)
- 1 cup coarsely grated Monterey Jack
- Read More http://www.epicurious.com/recipes/food/views/Corn-Cakes-11556#ixzz0gPPiwaB4
Chipotle Mango BBQ Chicken
By sarah_carroll
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food...
- 1 1/2 cups mango, peeled, pitted and roughly chopped
- 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
- 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
- 2 tablespoons unseasoned rice wine vinegar
- 4 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil, plus extra for grill
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 pounds chicken thighs and drumsticks, bone in, skin on
Red Capsicum, Tomato and Goat's Cheese Gratin
By sarah_carroll
Preheat grill to high. Grill capsicum skin side up, for 10 minutes or until skin blisters and blackens
- 4 large red capsicums, quartered
- 1/3 c EVOO
- 2 large onions, thinly sliced
- 2 garlic cloves, very thinly sliced
- 2 tbs bay capers
- 2 tbs fresh thyme leaves
- 3 tbs finely chopped Italian Parsley
- 180 g soft goat's cheese or marinated feta
- 5 ripe tomatoes, sliced 1 cm thick
- 2 cups coarse fresh breadcrumbs from a good quality sourdough loaf
Bombay Potatoes
By sarah_carroll
Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender
- 700 g chat potatoes, quartered
- 1/4 c sunflower oil
- 2 t mustard seeds
- 2 t curry powder
- 1 t garam masala
- 2 t grated fresh ginger
- 2 tomatoes, seeded and cut into thin wedges
- 100 baby spinach leaves
Maple Pecan Granola
By sarah_carroll
Preheat oven to 300°. Combine oats and next 5 ingredients (through salt); spread on a large jelly-roll pan coat...
- 2 cups regular oats
- 1/2 cup pecan pieces
- 1/2 cup maple syrup
- 1/4 cup packed brown sugar
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- Cooking spray
Asian Style Plum Sauce
By sarah_carroll
Place the cinnamon, cloves, coriander and star anise in a muslin bag or a clean chux and secure with string
- 1 cinnamon quill
- 4 each cloves and coriander seeds
- 2 star anise
- 150 ml cider vinegar
- 500 g red plums, halved, stones removed
- 1 eschalot, chopped
- 100 ml port
- Juice each of 1/2 lemon, lime and orange
- 1/4 tsp five-spice powder
- 4 tbs redcurrant jelly
- 1/4 firmly packed cup (50g) brown sugar
Shrimp Bisque
By sarah_carroll
Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it
- 1 1/2 pounds shrimp, shelled and deveined, shells reserved
- Extra-virgin olive oil
- 1 stick (8 tablespoons) unsalted butter
- 2 1eeks, trimmed, halved lengthwise, and rinsed well
- 3 stalks celery, cut into big chunks
- 2 carrots, cut into big chunks
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 strips orange zest
- 2 tablespoons tomato paste
- 1/4 cup brandy
- 3 tablespoons all-purpose flour
- 4 cups heavy cream
- Kosher salt and freshly ground black pepper
- Finely grated orange zest, for garnish
- Finely chopped fresh chives, for garnish
Chicken and Prawn Salad
By sarah_carroll
1 For poached chicken, place chicken stock in a large, deep-sided saucepan, add coconut cream, bring to the boil o...
- 12 cooked large king prawns, peeled and shredded
- 2 limes, juice only, plus extra limes, to serve
- 1 lemongrass stalk, white part only, thinly sliced
- 25 gm (5cm piece) ginger, cut into julienne
- 45 gm (1/3 cup) roasted unsalted peanuts, coarsely crushed, plus extra, to serve
- 1 cup (loosely packed) each round mint and coriander leaves
- 5 kaffir lime leaves, cut into julienne
- 4 long red chillies, seeds removed, cut into julienne
- To serve: lime wedges
- Poached chicken
- 2 litres (8 cups) chicken stock (see recipe for mussel and clam salad)
- 500 ml (2 cups) coconut cream
- 100 ml oyster sauce
- 100 ml fish sauce
- 20 gm (4cm piece) galangal, thinly sliced
- 5 kaffir lime leaves, cut into julienne
- 2 lemongrass stalks, bruised
- 1 chicken breast frame, from a 1.8kg chicken
- Coconut-caramel sauce
- 20 gm (4cm piece) ginger
- 3 coriander roots, scraped and cleaned
- 2 garlic cloves
- 5 white peppercorns
- 2 tbsp vegetable oil
- 100 gm light palm sugar, shaved
- 1 dry coconut, flesh finely grated with a zester
- 2 tsp shrimp floss (see note)
- 1 tsp shrimp paste, roasted and ground
- 50 ml fish sauce
- ½ a lime, juice only
Leek Terrine Gratin with Roquefort Sauce
By sarah_carroll
Trim leeks to fit an 8cm-deep, 11cm x 28cm terrine mould, combine in a large saucepan with herbs and garlic
- 9 large leeks, base trimmed and washed
- 1 fresh bay leaf
- 1 thyme sprig
- 1 garlic clove, crushed
- To serve: frisée, walnut and Roquefort salad
- Roquefort sauce
- 10 gm butter
- 400 gm golden shallots, finely sliced
- 50 ml white wine
- 400 ml thickened cream
- 100 gm Roquefort, coarsely crumbled