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Recipes
Poached Chicken and Asian Coleslaw
By sarah_carroll
To poach chicken, heat sugar and 2T water in a large saucepan over high heat anc ook for 6 minutes or until a golde...
- 110 g caster sugar
- 1 lime, peeled into strips, jiced
- 2 cinnamon quills
- 2 kaffir lime leaves, bruised
- 1 stalk lemon grass, white part only, bruised
- 400 ml coconut cream
- 250 ml chicken consomme
- 800 g chicken breast or tenders
- Vinegar and Lime Dressing
- 110 g caster sugar
- 60 ml rice wine vinegar
- 1 lime juiced
- 1/2 t sesame oil
- 2 t fish sauce
- Asian Coleslaw
- 1 carrot, peeled, matchsticks
- 1 red onion, thinly sliced
- 2 green onions, thinly sliced on the diagonal
- 120 g finely shredded wombok
- 125 g cherry tomatoes
- 2 T coriander leaves, plus extra to serve
Spicy Thai Chicken with Red Bell Peppers and Peanuts
By sarah_carroll
Heat oil in wok over high heat
- 1/3 cup olive oil
- 2 large red bell peppers, seeded, thinly sliced
- 3 tablespoons minced peeled fresh ginger
- 3 large garlic cloves, finely chopped
- 1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
- 3 green onions, thinly sliced on diagonal
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1/2 to 3/4 teaspoon dried crushed red pepper
- 1 6-ounce bag baby spinach leaves
- 1/3 cup chopped fresh basil
- 1/3 cup lightly salted roasted peanuts