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Recipes
Pad Thai
By sarah_carroll
Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds
- Sauce
- 100 g tamarind in block form
- 300 ml warm water
- 200 g palm sugar
- 50 g caster sugar
- 150 ml Thai seasoning sauce
- Other ingredients
- Large green prawns, heads and shells removed (allow 2-3 per person)
- 10 g dried shrimp
- 1/4 red onion, sliced
- 40 g hard tofu, sliced
- 40 g preserved turnip
- 2 eggs
- 200 g rice noodles, soaked in warm water for 30 minutes
- Garlic chives
- Bean sprouts
- Fried shallots
- Roasted peanuts, chopped
- Dried chilli
- Lime wedges
Tandoori Chicken
By sarah_carroll
In a bowl mix together yoghurt, salt, chilli, coriander, cumin, garam masala and tandoori paste
- 1 kg chicken pieces or fillets
- 200 g natural yoghurt
- 1 tbsp fresh ginger, grated finely
- 1 tbsp garlic, grated finely
- 1 tbsp tandoori paste
- 1/2 tsp tandoori food colouring (optional)
- 2 tsp cumin seeds, ground
- 2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- Salt to taste
- Mint sauce and roti to serve
- Mint Sauce
- 1 bunch mint
- 1 bunch coriander
- 2 tbsp dried pomegranate seeds, ground (available at spice shops)
- Salt to taste
- Chilli to taste
- 200 g natural yoghurt
- 1/2 small onion
- 1 tomato
- 1 tsp turmeric
Spicy Chorizo, Chicken & Prawn Paella
By sarah_carroll
Put a splash of olive oil in the pan & fry the chorizo until it starts to release all the Spanish flavours then rem...
- Olive Oil for frying
- 300 g Chorizo Sausages
- 1 Diced Red capsicum 1cm cubes
- 180 g Tinned Artichokes in brine or oil
- 200 g Stringless green beans 3cm lengths
- 200 g peeled Tiger Prawns tails on
- 500 g chicken thighs cut into small pieces
- 1 teaspoon Smoked Paprika powder
- 1 Onion finely diced
- 2 birds eye chilli's
- 5 Garlic Cloves finely chopped
- 4 sprigs Thyme
- 2 cups Spanish Rice or risotto rice as a substitute
- 16 Mussels
- 1/2 cup white wine
- 51/2 cups Heated chicken stock with 1 tsp saffron
Grilled Vegetables with Mixed Greens and Blue Cheese Dressing
By sarah_carroll
Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 9 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
- 2 medium zucchini, halved lengthwise
- 2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
- 1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
- 1 fennel bulb, trimmed, cut through core into 8 wedges
- 8 fresh shiitake mushrooms, stemmed
- 10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
- 1 large red onion, cut into 1/3-inch-thick slices
- 1 5-ounce package mixed baby greens
Rise and Shine Oatmeal
By sarah_carroll
Bring milk to a boil over medium heat
- 2 cups 1% low-fat milk
- 2 cups regular oats
- 1/2 cup golden raisins
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 tablespoons sliced almonds, toasted
- 2 tablespoons brown sugar
Spinach Salad with Strawberries and Pecans
By sarah_carroll
Preheat oven to 325°F. Place pecans on a rimmed baking sheet and bake until golden and fragrant, about 5 to 7 minu...
- 1/2 cup chopped pecans
- 4 cups baby spinach
- 6 ounces strawberries, hulled and quartered (about 1 cup)
- 1/4 cup thinly sliced red onion
- 1 ounce goat cheese, crumbled
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Apricot Smoothie
By sarah_carroll
1. Place all of the ingredients in a blender and blend at high speed until smooth
- 3 medium-size apricots (about 6 ounces), pitted
- 3/4 cup plain low-fat yogurt
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon mild honey, like clover or acacia
- 1/8 teaspoon almond extract
- 1 or 2 ice cubes
Apple and Calvados Trifle
By sarah_carroll
Preheat oven to 160C. To prepare the sponge, whisk the eggs and sugar with an electric mixer on high speed for 3-4 ...
- Trifle
- 3 large Bramley apples, peeled, cored and roughly chopped (see note)
- 3 large Cox’s apples, peeled, cored and roughly chopped (see note)
- 2 tbsp soft light brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp Calvados
- Sponge
- 4 large (70gm each) eggs
- 125 gm caster sugar
- 125 gm plain flour, sifted
- Custard
- 450 ml pouring cream
- 1 tsp vanilla extract
- 2 large (70gm each) eggs
- 2 large egg yolks (from 70gm eggs)
- 85 gm caster sugar
- Almonds
- 100 gm flaked almonds
- 30 gm icing sugar
- 1 tbsp Calvados
- Cream
- 300 ml pouring cream
- 30 gm icing sugar
- 1 tsp vanilla extract
Outback Steakhouse Dipping Sauce
By sarah_carroll
Combine all ingredients and refrigerate
- 1/2 c mayo
- 2 t ketchup
- 2 T horseradish (little less)
- 1/4 t paprika
- 1/4 t salt
- 1/8 t garlic powder
- 1/8 t dried oregano
- dash ground pepper
- dash cayenne pepper
Marinated Pork Chops with Pineapple and Ginger Mojo
By sarah_carroll
Marinade: Blend the ginger, coriander, chili, garlic, ketchup and honey together to form a paste
- 4 pork chops
- 4 cm piece of fresh ginger, chopped
- 1 T ground coriander
- 1/2 t chili powder
- 2 garlic cloves
- 4 T tomato ketchup
- 2 T honey
- Mojo
- 1/4 fresh pineapple, diced
- 200 g glace ginger, finely chopped
- 65 g g roughly chopped macadamia nuts
- 250 ml EVOO
- juice of 4 limes
- 1 bunch coriander, chopped
- ground coriander TT