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Recipes
Hazelnut chocolate milkshake with hazelnut doughnuts
By sarah_carroll
For doughnuts: Combine flour, hazelnut meal, yeast, 25g sugar and 1t salt in bowl of electric mixer fitted with a ...
- 75 g caster sugar
- 150 g dark chocolate, coarsley chopped
- 60 ml Frangelico
- 1.5 L cold milk
- Good quality vanilla icecream, to serve
- Doughnuts
- 200 gm plain flour, sifted
- 75 g hazelnut meal
- 7 gm sachet dried yeast
- 80 gm caster sugar
- 90 ml milk, warmed
- 1 egg
- 25 g butter, softened
- 45 g white chocolate, cut into 5 mm pieces
- 1/2 t ground cinnamon
- veg oil for deep frying
Horseradish Sauce
By sarah_carroll
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt
- Horseradish Sauce:
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Freshly ground black pepper
Pulled Pork Barbecue
By sarah_carroll
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl
- Dry Rub:
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- Cider-Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 hamburger buns
Sweet and Sour Pork
By sarah_carroll
Blend cornflour with water in a medium-sized bowl until dissolved
- 300 g x 2 pork neck fillets cut into half lengthways then diagonal bite size pieces
- 1 ½ tablespoons Cornflour
- 1 tablespoon cold Water
- 2 egg yolks lightly beaten
- 3 teaspoons light Soy sauce
- 2 teaspoons Sesame Oil
- 1 teaspoon sea salt
- ¼ cup Plain Flour
- ¼ cup Cornflour extra
- vegetable oil for deep frying
- Sweet and Sour Sauce
- ¼ small ripe Pineapple peeled
- 1 small carrot peeled
- 1 small Cucumber peeled
- ¾ cup malt vinegar
- 5 tablespoons shao hsing wine or dry sherry
- ½ cup white sugar
- 1 teaspoon sea salt extra
- 4 Cloves Garlic crushed
- 2 tablespoons Ginger julienne
- ½ medium yellow pepper julienned
- 2 small Tomatoes finely sliced
- 2 tablespoons light Soy sauce
Corned Beef Hash
By sarah_carroll
In large bowl, place 1 cup of the potatoes and mash with a fork
- 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
- 2 cups diced leftover cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow medium onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch of nutmeg
- Freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
- 1/4 cup plus 1 tablespoon unsalted butter
Aromatic Chicken Pilau with cinnamon, tomato and nutmeg
By sarah_carroll
Preheat oven to 170C. Season chicken lightly with salt and pepper
- 750 g mixed chicken breast and thigh fillets, cut into 3 cm piecs
- 75 g ghee or 2T oil
- 2 x 5cm cinnanon quills
- 10 cloves
- 10 green cardamon pods
- 2 bay leaves
- 6 garlic, finely chopped
- 10 cm piece ginger, finely grated
- 2 large onions, halved, thinly sliced
- 1 T coriander seeds, roasted, ground
- 2 t cumin seeds, roasted, ground
- 1 t freshly grated nutmeg
- 1/2 t kashmiri or regular chili powder
- 400 g fresh or canned chopped tomatoes
- 1 t ground turmeric
- 2 c basmati rice
- 12 curry leaves
- chopped coriander leaves, to garnish
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
By sarah_carroll
Prepare the barbecue (medium-high heat)
- 3 tablespoons Olive Oil plus extra for greasing grill pan
- 4 large portobello Mushrooms about 5 inches in diameter, stemmed
- salt and freshly ground black pepper
- 3 tablespoons Olive Oil plus extra for drizzling
- 2 Cloves Garlic minced
- 3 small to medium sized vine ripened Tomatoes cut into 1/2-inch pieces
- 8 oz fresh water-packed Mozzarella drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaf
Oatmeal Muffins
By sarah_carroll
Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) ...
- Nonstick vegetable oil spray
- 2 1/3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup chopped pecans (about 2 ounces)
- 1/2 cup (packed) dark brown sugar
- 1/2 cup sugar
- 2 tablespoons natural oat bran
- 2 tablespoons wheat germ
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 1 1/2 cups fresh or frozen wild blueberries
Seared Chicken with Sriracha Ketchup
By sarah_carroll
Combine first 5 ingredients; stir in 1/2 teaspoon oil
- 1/4 cup chopped shallots
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 4 garlic cloves, minced
- 1 1/2 teaspoons dark sesame oil, divided
- 8 (2-ounce) skinless, boneless chicken thighs
- 3 tablespoons ketchup
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 2 teaspoons honey
- 1 teaspoon grated peeled fresh ginger
- 4 teaspoons rice vinegar
Brownies
By sarah_carroll
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees
- 5 ounces semisweet chocolate or bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate , chopped
- 8 tablespoons unsalted butter (1 stick), cut into quarters
- 3 tablespoons cocoa powder
- 3 large eggs
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon table salt
- 1 cup unbleached all-purpose flour