Sarah_carroll's profile page
Recipes
Blackjack Quesadillas
By sarah_carroll
For spicy pork al pastor, purée ingredients (except pork belly) in a blender until smooth (1-2 minutes)
- 125 ml (1/2 cup) canola oil
- 4 white onions, finely diced
- 2 cups (firmly packed) coriander, coarsely chopped
- 4 lime wedges, plus extra to serve
- 4 flour tortillas, 25cm-30cm in diameter
- 140 gm cheddar, coarsely grated
- 140 gm Monterey Jack, coarsely grated (see note)
- To serve: toasted sesame seeds
- Spicy pork al pastor
- 160 ml (2/3 cup) gochujang (see note)
- 80 ml (1/3 cup) light soy sauce
- 60 ml (1/4 cup) Sprite lemonade
- 2 tbsp freshly squeezed orange juice
- 2 tbsp caster sugar
- 1 tbsp sesame oil
- 6 garlic cloves, coarsely chopped
- 1 spring onion, coarsely chopped
- 1/2 jalapeño chilli, coarsely chopped
- 900 gm pork belly, skin removed, sliced 5mm thick
- Salsa verde
- 120 ml canola oil
- 3 small garlic cloves, thinly sliced on a mandolin
- 1 small jalapeño chilli
- 1/4 small white onion
- 1 1/2 cups (firmly packed) coriander, coarsely chopped
- 3 tsp toasted sesame seeds
- 2 tbsp each lime juice and freshly squeezed orange juice
Punitions (French Shortbread Cookies)
By sarah_carroll
In a bowl, use a hand mixer on medium speed to beat together butter and sugar until pale and fluffy, 2—3 minutes
- 10 tbsp. salted butter, softened
- 1/2 cup sugar
- 1 egg
- 2 cups flour
Lemon Delicious Pudding
By sarah_carroll
Preheat oven to 180 (160 fan forced)
- 125 g butter, melted
- 2 t finely grated lemon rind
- 1 1/2 c caster sugar
- 3 eggs, separated
- 1/2 c self rising flour
- 1/3 c lemon juice
- 1 1/2 c milk
Miniature Corn Muffins
By sarah_carroll
Calories:41 Fat:2g (sat 1g) Protein:1g Carbohydrate:5g Fiber:0g Cholesterol:14mg Sodium:91mg
- 4 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/2 cup plain yogurt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup grated pepper Jack
Nasi Goreng
By sarah_carroll
tender. Drain. Transfer to a baking tray
- 2 cups long-grain rice, rinsed
- 2 1/2 tablespoons kecap manis
- 1 tablespoon Yeo's Dark Soy Sauce
- 1 tablespoon sweet chilli sauce
- 1/4 cup peanut oil
- 4 eggs, lightly beaten
- 1 brown onion, thinly sliced
- 1 teaspoon sambal olek (see note)
- 3 garlic cloves, finely chopped
- 1 teaspoon shrimp paste
- 1 carrot, peeled, finely chopped
- 1 small chicken breast fillet, chopped
- 300 g green prawns, peeled, deveined, roughly chopped
- 3 green onions, thinly sliced
- 1/4 small Chinese cabbage, finely shredded
- 1/4 cup fried shallots (see note)
- thinly sliced red chillies, to serve
Steamed Fish, Green Beans with a white wine, vanilla, cream and garlic sauce
By sarah_carroll
Put half of the vanilla seeds into a bowl with the lemon zest and the olive oil
- seeds from 2 vanilla pods
- zest of 1 lemon
- 2 T EVOO
- 4 x 225 sea bass, scored
- salt and FGBP
- 1 clove of garlic, peeled
- 4 handfuls of fine green beans, tops removed
- 1 wineglass of white wine
- 150 ml double cream
- yellow leaves from 1 celery heart (or chervil)
Chicken and Vegetable Yakitori
By sarah_carroll
Place the soy sauce, mirin, sugar, vinegar and ginger in a medium glass or ceramic bowl and stir until the sugar di...
- 80 ml (1/3 cup) soy sauce
- 80 ml (1/3 cup) mirin (rice wine)
- 55 g (1/4 cup) caster sugar
- 1 tbs rice wine vinegar
- 2 tsp grated fresh ginger
- 1.3 kg chicken thigh fillets, fat trimmed, cut into 3cm pieces
- 2 medium red capsicums, halved, deseeded, cut into 3cm pieces
- 8 shallots, pale section only, cut into 4cm lengths
- 10 (about 100g) fresh shiitake mushrooms
- 3 Lebanese (slender) eggplant, cut into 2cm-thick slices
Adam Perry Lang BBQ Sauce
By sarah_carroll
Pour the oil in a large saucepan and place over medium heat until it starts to shimmer
- 1 ⁄2 cup canola or vegetable oil
- 5 garlic cloves, peeled and coarsely chopped
- 1 medium sweet white onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 2 teaspoons kosher salt, plus additional as needed
- 1 ⁄4 cup bourbon
- 3 tablespoons chili powder
- 1 tablespoon coarsely ground fresh black pepper
- 1 ⁄4 teaspoon ground allspice, plus additional for seasoning
- 1 ⁄4 teaspoon ground cloves, plus additional for seasoning
- 1 cup firmly packed dark brown sugar
- 2 cups water
- 2 cups ketchup
- 1 ⁄2 cup unsulfured blackstrap molasses
- 1 ⁄2 cup prepared yellow mustard
- 1 ⁄2 cup apple cider vinegar, plus additional as needed
- 2 teaspoons hot sauce
- 1 ⁄2 cup apricot preserves
- 1 jalapeño chile, grated on a Microplane grater, stopping before the seeds
- 1 ⁄2 Granny Smith apple, grated on a Microplane grater
Leek, creme fraiche and aged chevre tart
By sarah_carroll
For pâte brisée, process flour, butter and 1 tsp sea salt in a food processor until mixture resembles fine crum...
- 50 gm butter, coarsely chopped
- 2 leeks, thinly sliced
- 1 garlic clove, finely chopped
- 185 ml dry white wine
- 400 gm crème fraîche
- 3 eggs
- 1/4 cup each (loosely packed) flat-leaf parsley, thyme, chervil and tarragon
- 250 gm aged goat’s cheese, such as Le Chevrot
- Pâte brisée
- 300 gm (2 cups) plain flour
- 200 gm cold butter, coarsely chopped
- 60 ml carbonated mineral water
- To serve: salad of beans and greens
Crema Catalana
By sarah_carroll
Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and...
- 750 ml (3 cups) pouring cream
- 250 ml (1 cup) milk
- Finely grated rind of 1 lemon and 1 orange
- 1 cinnamon quill
- 9 egg yolks
- 175 gm caster sugar, plus extra for dusting