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Recipes
Barbecue Prawns (Gourmet Traveller)
By sarah_carroll
Pulse canned tomato in a food processor until coarsely chopped
- For brushing:
- 400 gm
- canned peeled tomatoes
- 75 gm (1/3 cup)
- brown sugar
- 60 ml (1/4 cup)
- cider vinegar
- 2 tbsp
- Worcestershire sauce
- 1 tbsp
- Dijon mustard
- 3 3
- garlic cloves, finely chopped
- 2 tsp
- each ground coriander and ground cumin
- 1/2 tsp
- each ground cinnamon, ground fennel and sweet paprika
- 1/4 tsp
- ground cloves and ground chilli
- 80 gm
- butter, coarsely chopped
- 2 kg
- uncooked large prawns (about 20), split lengthways, tails intact, deveined, heads discarded
- olive oil
- 2 tbsp
- finely chopped chives
Creamy bacon, basil and roasted tomato risotto
By sarah_carroll
Preheat oven to 220C. Heat 1 T evoo in a wide pan over low heat
- 2 T EVOO
- 1 onion, chopped
- 200 g bacon rashers, cut into batons
- 1 2/3 c arborio rice
- 1 c dry white wine
- 1 1/2 L chicken stock, heated
- 250 g punnet vine ripened tomatoes, cherry
- 1/4 c mascarpone cheese
- 1/2 c chopped basil, plus extra to serve
Extreme Granola
By sarah_carroll
Preheat the oven to 375°F
- 3/4 cups pecans
- 1/2 cup natural almonds
- 4 cups old-fashioned rolled oats
- 1/4 cup sesame seeds (optional)
- 1 stick (8 tablespoons) unsalted butter
- 1/3 cup pure maple syrup, cane syrup or honey, at room temperature
- 1/4 teaspoon fine salt
- 3/4 cup chopped dates
- 1/2 cup dried blueberries or raisins
Sweet and Sour Pork or Chicken
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
Grilled Green Bean Salad with Red Onions and Tomatoes
By sarah_carroll
Preheat oven to 350°F. Place garlic cloves in small baking dish
- 16 large garlic cloves, unpeeled
- 2 1/2 tablespoons plus 1/4 cup olive oil (preferably extra-virgin)
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 pound haricots verts or other thin green beans, trimmed
- 1 1/2 cups thinly sliced red onions
- 3 plum tomatoes, seeded, cut into matchstick-size strips (about 1 1/2 cups)
Breakfast Muesli
By sarah_carroll
1. In a medium bowl, combine oats with 3/4 cup water
- 1 cup regular rolled oats
- 3 tablespoons fresh lemon juice
- 2 firm tart apples, such as Granny Smith
- 1/4 cup toasted or raw sliced almonds
- 3 tablespoons agave syrup*, maple syrup, or mild honey
- 1/4 cup toasted or raw unsweetened shredded coconut, or dried currants
- 1 cup plain low-fat yogurt (optional)
Blue Cheese Vinaigrette
By sarah_carroll
Heat 1 tablespoon oil in heavy small skillet over medium heat
- 7 tablespoons olive oil
- 2 teaspoons minced garlic
- 3/4 cup crumbled blue cheese (about 2 1/2 ounces)
- 1/4 cup white wine vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh basil
Herbed Chicken and White Bean Salad
By sarah_carroll
1. Preheat broiler to high
- 1 red bell pepper
- 4 cups arugula, loosely packed
- 1/2 cup thinly vertically sliced red onion
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- Cooking spray
- 1 pound peeled and deveined large shrimp or chicken
- 2 tablespoons pine nuts, toasted
Mushroom Ragout with Spinach Potato Cake
By sarah_carroll
For the ragout: In a saute pan, heat the olive oil
- Spinach Potato Cake:
- 2 tablespoons olive oil
- 2 cup assorted sliced wild mushrooms
- 2 tablespoons minced shallots
- 1/2 cup peeled, seeded and chopped tomatoes
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 2/3 cup mushroom broth
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup chopped and blanched spinach
- 1 cup mashed potatoes
- 1/2 teaspoon minced garlic
- Salt and pepper
- 1/2 cup seasoned flour
- 1 egg, beaten
- 1/2 cup seasoned bread crumbs
- 1/2 cup olive oil, for frying
- Essence, recipe follows
- Garnish:
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmigiano-Reggiano
- 2 long chives
Easy Chicken Masala
By sarah_carroll
Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish
- 1 cup plain whole-milk yogurt
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon garam masala*
- 2 teaspoons coarse kosher salt
- 1 large garlic clove, pressed
- 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
- 2 small onions, cut into 1/4-inch-thick slices