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Recipes
Zucchini Muffins
By sarah_carroll
Heat 1 T EVOO in a large frying pan over medium heat
- 120 ml olive oil
- 1 small onion chopped
- 1 clove garlic, finely chopped
- 200 g zucchini (about 2) grated
- 100 g roasted capsicum, peeled and chopped
- 1 1/2 T finely chopped sundried tomato
- 120 g unsalted butter, softened
- 1 1/2 T caster sugar
- 2 eggs
- 150 ml sour cream
- 100 ml milk
- 300 g plain flour
- 1 t baking powder
- 1/2 t dried mixed herbs
- 1/2 c grated parmesan cheese
Remoulade Sauce
By sarah_carroll
In a food processor combine all of the ingredients and process until everything is well incorporated
- 1 cup mayonnaise, preferably homemade
- 1/2 cup finely chopped green onion tops
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely chopped celery
- 2 tablespoons Creole or other whole-grain mustard
- 2 tablespoons ketchup
- 1 tablespoon tomato paste
- 1 1/2 teaspoons minced garlic
- 1 teaspoon sweet paprika
- 1 teaspoon hot sauce (recommended: Crystal)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Spinach, White Bean and Bacon Salad with Maple Dijon Dressing
By sarah_carroll
Combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at HIGH 1 minute or un...
- 1/4 cup maple syrup
- 3 tablespoons cider vinegar
- 1 tablespoon extravirgin olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1/2 cup thinly sliced green onions
- 1/2 cup finely chopped red bell pepper
- 5 bacon slices, cooked and crumbled
- 2 (7-ounce) packages fresh baby spinach
Spicy Spring Rolls
By sarah_carroll
In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil
- 3 tablespoons chopped ginger
- 2 tablespoons chopped garlic
- 3 tablespoons chopped green onion
- 1 tablespoon hot bean paste or red chili paste
- 1 tablespoon vegetable oil
- 1 cup fresh bean sprouts
- 1 cup grated carrot
- 1 cup finely sliced savoy cabbage
- 1 red pepper, julienned
- 5 shiitake mushrooms, julienned
- 3 tablespoons mirin (Japanese rice wine)
- 1 tablespoon hoisin sauce
- 1/4 cup soy sauce
- 12 spring roll wrappers
- 1 cup peeled, grated cucumber
- 3 tablespoons chopped cilantro
Spinach Salad with Grilled Eggplant and Feta
By sarah_carroll
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
- /2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon minced garlic
- 2 teaspoons chopped marjoram or oregano
- 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
- 10 ounces baby spinach
- 1 cup crumbled feta (1/4 pound)
- 1/4 cup pine nuts (1 ounce), lightly toasted
Cream of Fennel Soup with Harry's Bar Toasties
By sarah_carroll
Place the oil and butter in a large saucepan over medium heat
- 1 tbs olive oil
- 20 g unsalted butter
- 1 leek, finely chopped
- 3 fennel bulbs, trimmed (leaves reserved to garnish), roughly chopped
- 1 garlic clove, crushed
- 1 medium potato, peeled, chopped
- 2 tbs almond meal
- 500 ml (2 cups) vegetable stock
- 1/2 cup thin cream
- 1-2 tbs Pernod, optional
- Harry's Bar toasties
- 225 g gruyere cheese, grated (at room temperature)
- 1 tbs Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbs cream or milk
- Cayenne pepper, to taste, optional
- 8 slices white bread
- 4 slices leg ham, thinly sliced
- 1 tbs olive oil
- 30 g unsalted butter
Brandy Cream Sauce
By sarah_carroll
For Sauce: Add oil to empty skillet used to cook chicken and return pan to low heat
- 2 teaspoons vegetable oil
- 1 medium shallot , minced (about 3 tablespoons)
- 1 teaspoon all-purpose flour
- 1/4 cup brandy , plus 1 additional tablespoon
- 3/4 cup low-sodium chicken broth
- 2 tablespoons heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives
- 2 teaspoons fresh lemon juice from 1 lemon
Spice-Rubbed Chicken
By sarah_carroll
1 Combine oil, ras el hanout, garlic, and lemon rind and juice in a bowl, add chicken, turn to coat, cover and ref...
- 100 ml olive oil
- 1 tbsp golden ras el hanout (see note)
- 3 garlic cloves, crushed
- Finely grated rind and juice of 1 lemon, plus 1 lemon thinly sliced
- 2 chickens, butterflied (about 2kg each)
- Pink grapefruit and beetroot salad
- 2 bunches baby beetroot, trimmed
- 2 tbsp sangiovese verjuice
- 2 tbsp extra-virgin olive oil
- 3 pink grapefruit, thinly sliced
- 2 avocadoes, thinly sliced
- ½ cup (loosely packed) mint
- 2 bunches rocket, trimmed
Greek Salad
By sarah_carroll
Toss first 9 ingredients in medium bowl to blend
- 3/4 pound tomatoes, seeded, diced (about 2 cups)
- 2 cups diced seeded peeled cucumber (from about 1 large)
- 1 cup diced red bell pepper (from about 1 large)
- 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
- 1/4 cup diced red onion
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup crumbled feta cheese (about 2 ounces)
Hoppin John Salad
By sarah_carroll
Dice first 4 ingredients. Combine diced vegetables, peas, and next 6 ingredients in a large bowl
- 2 celery ribs
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 medium onion
- 4 (15-ounce) cans black-eyed peas, rinsed and drained
- 2 jalapeño peppers, seeded and diced
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/2 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 4 bacon slices, cooked and crumbled
- Garnish: fresh chopped parsley