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Recipes
Nasi Goreng with Smoked Trout
By sarah_carroll
For the paste, blend all the ingredients in a food processor until smooth
- 1 1/4 c long grain rice
- 3 eggs
- Sunflower oil, to shallow fry
- 6 large shallots, thinly sliced
- 2 170 g smoked ocean trout fillets, skin removed, flesh flaked into chunks
- 500 g peeled green prawns
- 1 T light soy sauce
- 5 cm piece telegraph cucumber, quartered lengthways, sliced
- 4 spring onions, thinly sliced on an angle
- Nasi goreng paste ( makes 1/3 c cup)
- 1/4 c peanut oil
- 4 large garlic cloves, roughly chopped
- 2 large shallots, roughly chopped
- 2 T roasted, salted peanuts
- 2 small red chilies, roughly chopped
- 1 T tomato paste
- 1/2 t shrimp paste
- 1 T kecap manis
Creamed Corn
By sarah_carroll
In a saucepan over medium heat, sweat the onion in butter and salt until translucent
- 1/2 onion, diced
- 1 tablespoon butter
- 2 pinches kosher salt
- 8 ears fresh corn
- 1 sprig fresh rosemary, bruised
- 1 tablespoon sugar
- 1/4 teaspoon turmeric
- 2 tablespoons yellow cornmeal
- 1 cup heavy cream
- Fresh ground black pepper
Sesame Chicken with Asparagus Salad
By sarah_carroll
To marinate chicken, combine soy sauce, hoisin suace, sugar, garlic and wine in a large bowl, then season with pepp...
- 60 ml soy sauce
- 2 T hoisin sauce
- 2 T caster sugar
- 1 clove garlic, crushed
- 1 T dry white wine
- 600 g chicken tenders
- 180 g rice flour
- 4 eggs, lightly beaten
- 35 g sesame seeds
- Peanut oil to deep fry
- Chilli Vinegar Dressing
- 60 ml Shaoxing wine
- 2 T soy sacue
- 2 T sesame oil
- 1 T caster sugar
- 1 t dried chili flakes
- 1 clove garlic, crushed
- Asparagus Salad
- 2 T EVOO
- 2 bunches asparagus, trimmed
- 2 c finely shredded iceberge lettuce
- 2 spring onions, thinly sliced on the diagonal
- 1/4 mint torn
- 40 g roasted cashews, roughly chopped
Chicken and Rice with Mushrooms
By sarah_carroll
Preheat oven to 200C. Rinse chikcen inside and out under cold running water, pat dry with paper and season inside a...
- 1 chicken 1.8kg at room temperature
- 1 garlic head, halved horizontally, plus 4 extra cloves, finely chopped
- 1 bunch each tarragon and thyme, plus extra tarragon leaves to serve
- 30 g butter, coarsley chopped
- 1 T EVOO
- 1 onion, finely chopped
- 100 gm speck, cut into lardons
- 4 garlic cloves finely chopped
- 200 gm long grain rice
- 100 ml dry vermouth
- 500 ml hot chicken stock
- 150 gm small swiss brown mushrooms, halved
- 2 fresh bay leaves
- Buttered Lettuce Salad
- 2 baby cos lettuce, tough outer leaves discarded, hearts quartered
- 50 g butter, coarsley chopped
- 1/2 garlic clove, finely chopped
- finely grated rind and juice of 1 lemon
Chicken Wontons in Chilli Water
By sarah_carroll
Combine chicken with grated lemongrass, galangal, and garlic, and chopped lime and mint leaves in a bowl
- 200 g lean chicken mince
- 1 finely grated lemongrass stem, inner core only, plus 1 bruised whole stem
- 1 TBS grated galangal, plus 1 extra knob
- 1 garlic clove finely grated
- 3 finely chopped kaffir lime leaves, plus 3 whole leaves
- 1/2 c chopped mint leaves, stalks reserved, plus extra for garnish
- 24 wonton wrappers (square)
- 1.5 L good quality chicken/veg stock
- 1 T sambal oelek
- 1 t brown sugar
- Steamed baby Asian greens and sesame oil to serve
Passionfruit Butter
By sarah_carroll
Meanwhile for the butter, place cheese, lemon curd and sugar in a food processor
- Passionfruit butter
- 250 g cream cheese
- 1/3 cup (4 tbs) good-quality lemon curd (see note)
- 1/4 cup (40g) icing sugar, sifted
- 1/4 cup fresh passionfruit pulp (from about 4 passionfruit)
White chocolate and creme fraiche mousse with passionfruit syrup
By sarah_carroll
1 Bring 150ml cream to the simmer in a saucepan over medium heat, squeeze excess moisture from gelatine and add to...
- 325 ml pouring cream
- 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes
- 150 gm white couverture chocolate, finely chopped, plus extra shavings to serve
- 125 gm crème fraîche
- To serve: white nectarines or peaches, sliced into thin wedges
- Passionfruit syrup
- 10 passionfruit
- 100 gm caster sugar
Chile Garlic Shrimp
By sarah_carroll
Heat oil in a medium sauté pan over high heat
- 2 tablespoons extra-virgin olive oil (preferably Spanish)
- 10 cloves garlic, thinly sliced
- 2 pounds large shrimp, shelled and deveined
- 2 dried red chiles (plus more for garnish, if desired)
- 2 teaspoons brandy
- 2 tablespoons chopped fresh parsley
Poulet Vallee d'Auge
By sarah_carroll
1 Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden ...
- To serve:
- 40 g
- butter
- 2 2
- apples, cored and chopped into thick pieces
- 3 3
- shallots, peeled and chopped
- 2 2
- fresh bay leaves
- 1 tbsp
- fresh thyme
- 4 x 700 g
- maryland chicken pieces, skin on
- 6 tbsp
- calvados
- 120 ml
- chicken stock
- 120 ml
- crème fraîche
- Juice
- of 1/2 lemon
- 2 tbsp
- finely chopped flat-leaf parsley
- boiled rice or mashed potato
Crab Cakes
By sarah_carroll
Line baking sheet with waxed paper
- 3/4 cup plain dry breadcrumbs
- 1 pound fresh crabmeat, drained well, picked over
- 1/4 cup mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon hot pepper sauce
- 1 large egg, beaten to blend