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Recipes
Chipotle Lime Chicken Fingers with Sour Cherry Compote
By sarah_carroll
http://www.thehungrymouse
- Sour Cherry Compote
- 1 1/4 lbs. sour cherries, pitted
- 1/2 cup sugar
- 2/3 cup water
- juice of half a lime
- 1 Tbls. flour
- 2 Tbls. water
- Yields about 2 cups of compote (more than enough to serve with the chicken fingers, and have plenty left over)
- Chipotle Lime Chicken Fingers
- 1 lb. chicken tenders
- juice from 1 1/2 limes
- 2 green onions, chopped
- 2 Tbls. cilantro, chopped
- kosher salt
- 1 clove garlic, mashed
- 1 tsp. ground chipotle
- olive oil
- Serves 2 as a main course or 4 as an appetizer
Chicken Souvaki Sticks with Yogurt Dipping Sauce
By sarah_carroll
Soak skewers in water for about 30 minutes
- 16 bamboo skewers
- 3 lemons
- 2 tablespoons finely chopped fresh oregano leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 16 chicken tenders, about 1 1/2 pounds
- 2 cups Greek style yogurt
- 1/2 seedless cucumber, peeled and grated
- 1/2 teaspoon ground cumin
Chorizo and Manchego Tortilla
By sarah_carroll
For alioli, pound garlic and 2 tsp sea salt in a mortar and pestle until a fine paste forms, then add yolks and m...
- 60 ml (1/4 cup) olive oil
- 2 chorizo, thinly sliced
- 450 gm chat potatoes, very thinly sliced
- 1/2 Spanish onion, thinly sliced
- 1 garlic clove, finely chopped
- 6 eggs
- 1 lemon, finely grated rind only
- 50 gm Manchego, thinly shaved, plus extra to serve
- 1/3 cup coarsely chopped flat-leaf parsley
- Alioli
- 2 garlic cloves, finely chopped
- 2 egg yolks
- 200 ml extra-virgin olive oil
- 30 ml sherry vinegar, or to taste
Spring Onion, ham and mustard tarts
By sarah_carroll
Preheat oven to 200C. Line loose bottomed tart pan with pastry, prick with for and chill for 10 minutes
- Shortcrust pastry (large quiche size) thawed
- 6 chat potatoes, peeled
- 3 free range eggs
- 1/2 c cream
- 100 g cheddar cheese
- 2 T wholegrain mustard
- 100 g thinly sliced ham
- 6 spring onions, trimmed, halved lengthways
Chipotle Honey Dipping Sauce
By sarah_carroll
In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer
- chipotle chiles, stemmed and seeded
- 1 tomato, cored and cut in quarters
- 1/2 small onion, peeled and sliced
- 1 clove garlic, peeled
- 1/2 cup water
- l teaspoon salt
- 1/4 cup honey
- 2 tablespoons red wine vinegar
Rhubarb and Raspberry Crostata
By sarah_carroll
1 For pasta frolla, process flour, butter, icing sugar, vanilla seeds and a pinch of salt in a food processor unti...
- 500 gm rhubarb (about 1 bunch), coarsely chopped
- 250 gm raw caster sugar
- Thinly peeled rind and juice of 1 orange and ½ lemon
- 2 tsp finely grated ginger
- Scraped seeds of 1 vanilla bean
- 100 gm frozen raspberries, defrosted
- For brushing: eggwash
- 2 tbsp demerara sugar, for dusting
- Pasta frolla
- 220 gm plain flour
- 100 gm cold butter, coarsely chopped
- 60 gm pure icing sugar, sieved
- Scraped seeds of 1 vanilla bean
- 1 egg plus 1 egg yolk, lightly beaten
Carolina BBQ Sauce
By sarah_carroll
Combine all ingredients and heat for 5 minutes
- 2 c cider vinegar
- 1 c ketchup
- 1/4 c Worcestershire
- 3 T Brown sugar
- 2 T Dijon
- 2 T Salt
- 1 T crushed red pepper
- 2 t black pepper
Gateau Basque
By sarah_carroll
1 Beat butter and raw caster sugar in an electric mixer fitted with a paddle attachment until pale and creamy (2-4...
- 275 gm butter, softened, plus extra for greasing
- 330 gm (11/2 cups) raw caster sugar
- 3 eggs, at room temperature
- 335 gm (21/4 cups) plain flour, sieved, plus extra for dusting
- 90 gm (3/4 cup) finely ground almonds
- 11/2 tsp baking powder
- 1 vanilla bean, scraped seeds only
- 1/2 lemon, finely grated rind only
- For brushing: eggwash
- For dusting: pure icing sugar
- To serve: preserved cherries in syrup or fresh cherries poached in light syrup
- Pastry cream
- 6 egg yolks
- 200 gm caster sugar
- 60 gm plain flour, sieved
- 625 ml (21/2 cups) milk
- 1 vanilla bean, seeds scraped
Chicken Tikka Masala
By sarah_carroll
(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight
- • 1/2 fresh red chilli, deseeded
- • 1 clove of garlic, peeled
- • 15g fresh ginger
- • 1 tablespoon vegetable oil
- • a pinch of paprika
- • 1/2 tablespoon garam masala
- • a teaspoon of tomato puree
- • 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
- • 400g chicken breast, preferably free-range or organic, diced into 2.5cm pieces
- • 1 small onion, peeled and sliced
- • 1/2 red pepper, deseeded and sliced
- • 1/2 green pepper, deseeded and sliced
- • a pinch of ground cinnamon
- • a pinch of ground coriander
- • a pinch of turmeric
- • 1 x 400g tin plum tomatoes
- • 100ml plain yoghurt
- • 100ml double cream
Sweet and Smoky Barbecue Beans
By sarah_carroll
Cook bacon in large nonstick skillet over medium heat until crisp
- 1 bacon slice
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 8-ounce can tomato sauce
- 1 cup water
- 1/4 cup (packed) dark brown sugar
- 2 tablespoons dark molasses
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon dry mustard
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 15- to 16-ounce can red kidney beans, rinsed, drained
- 1 15- to 16-ounce can pinto beans, rinsed, drained