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Recipes
Macarons with white chocolate and raspberry ganache
By sarah_carroll
Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set ...
- 130 gm pure icing sugar
- 110 gm almond meal
- 105 gm eggwhite (about 2), at room temperature, left out overnight
- 65 gm caster sugar
- 4-5 drops rose food colouring
- White chocolate and raspberry ganache
- 50 ml pouring cream
- 100 gm white chocolate
- 45 gm raspberries, coarsely chopped
Meatloaf
By sarah_carroll
Heat oven to 325 degrees F
- For the glaze:
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Flaky Buttermilk Biscuits
By sarah_carroll
1. Preheat oven to 400°. 2
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup fat-free buttermilk
- 3 tablespoons honey
Lemon Cakes
By sarah_carroll
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, th...
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Praline Bavarois
By sarah_carroll
Heat milk, sugar and praline paste
- 2 L milk
- 960 g sugar
- 1440 g praline paste
- 1440 g sugared yolks
- 6.7 kilos heavy cream
- 44 leaves of gelatin
Fruit Salad with Citrus Syrup
By sarah_carroll
Combine all the fruit in a large bowl and stir in one of the syrups 1
- Citrus Syrup:
- 1 pint strawberries, hulled and halved
- 1 half-pint raspberries
- 1 half-pint blueberries or blackberries
- 2 oranges, peeled and cut into sections
- 2 kiwis, peeled and cut into large chunks
- 1 mango, peeled, pitted, and cut into large chunks
- 1 papaya, peeled, pitted, and cut into large chunks
- 2 cups fresh pineapple cut into large chunks
- 1 cup cantaloupe or honeydew melon cut into large chunks
- 1/4 cup fresh mint, julienned
- 1/4 cup orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons sugar
Chunky Chorizo, Chicken and Vegetable Soup
By sarah_carroll
Heat 1 tbsp olive oil in a large heavy-based saucepan over medium-high heat, add bacon or pork belly and cook, st...
- 2 tbsp extra-virgin olive oil
- 200 gm smoked pork belly or bacon, cut into 1cm dice
- 3 onions, cut into 1cm dice
- 1 carrot, cut into 1cm dice
- 2 stalks celery, cut into 1cm dice
- 1 chorizo, cut into 1cm dice
- 4 free-range chicken thigh fillets, cut into 2cm dice
- 3 cloves garlic, crushed
- 1 400 gm can chopped tomatoes
- 750 ml (3 cups) chicken stock
- 250 gm (1 cup) tempesta or other small pasta
- 150 gm (1 cup) green peas (about 400gm unpodded)
- 2 zucchini, cut into 1cm dice
- 1 400 gm can cannellini beans, rinsed and drained
- 50 gm baby spinach leaves
- 1 tbsp finely chopped parsley or basil leaves
- To serve: finely grated parmesan
Grilled chicken with cucumber, carrot and Asian herb salad
By sarah_carroll
Crush ginger, garlic, coriander, chilli, shallot and 65gm palm sugar in a mortar and pestle to a fine paste
- To serve:
- 25 gm (5cm piece)
- ginger, coarsely chopped
- 2 2
- garlic cloves
- 2 2
- coriander roots, scraped
- 1 1
- long red chilli, coarsely chopped
- 1 1
- golden shallot, coarsely chopped
- 90 gm (1/3 cup)
- shaved light palm sugar
- 100 ml
- lime juice
- 60 ml (1/4 cup)
- fish sauce
- 60 ml (1/4 cup)
- light soy sauce
- 1 1
- chicken (about 1.8kg), jointed
- steamed jasmine rice (optional)
- Cucumber, carrot and Asian herb salad
- 2 2
- Lebanese cucumbers, coarsely chopped
- 2 2
- carrots, shredded
- 1 cup
- (loosely packed) each Thai basil, coriander and Vietnamese mint
Ultimate Paella
By sarah_carroll
Heat 2T EVOO over medium high heat in large pan
- 3 boneless skinless chicken thighs
- 2 links Spanish chorizo, sliced thin
- 1 medium brown onion
- 1 c bell pepper
- 4 T crushed garlic
- 1 qt stock 2c chicken/2c fish
- 2 c rice
- 250 g firm white fish (barra or blue eye)
- 8 prawns whole or peeled
- 1 # mussels, scrubbed and debearded
- 2 c peas, thawed
Beef Wellington
By sarah_carroll
For the crepes, sift flour into a bowl, add a pinch of salt
- Crepes
- 2 cups (300g) plain flour
- 2 eggs
- 21/2 cups (625ml) milk
- 1 tablespoon melted butter
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped flat leaf parsley
- 1 teaspoon finely chopped tarragon
- 50 g butter, chopped
- Sauce
- 1 tablespoon olive oil
- 500 g small beef bones
- 2 eschallots, thinly sliced
- 6 black peppercorns
- 4 sprigs thyme
- 1 clove garlic, bruised
- 1 bay leaf
- 80 ml port
- 200 ml red wine
- 500 ml veal stock
- 80 ml veal glace
- 40 g chopped butter
- Mushroom filling
- 80 g dried porcini mushrooms
- 2 tlbs (40ml) olive oil
- 30 g butter, chopped
- 2 eschallots, finely chopped
- 200 g swiss brown mushrooms, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoons finely chopped tarragon
- 1 tablespoon Dijon mustard
- Beef Fillet
- 500 g beef fillet
- 2 tablespoons Dijon mustard
- 1 large sheet puff pastry approx (30 X 32cm)
- Eggwash: 3 egg yolks mixed with a pinch of salt
- 4-5 slices Iberico Ham