BLT quick pasta by Steven Dolby

(Serves 3 people)
INGREDIENTS 
200g Grape tomatoes
1 Garlic clove (thinly sliced)
Sweet Basil & Purple Basil (small handful, Chiffonade)
1/2 Cup E V olive oil
2 Tbsp red wine vinegar
Salt & ground black pepper (to taste)
5 Slices of center-cut bacon (roughly chopped)
190g Spaghetti
70g Fresh spinach
Keep the bacon fat for Roasted Potatoes, Sautéing  Mushrooms, Asparagus, Onions and many more. 

© STEVEN DOLBY

Crispy Fried Chicken Wings with Chipotle Adobo Aioli by Steven Dolby

(Serves 3-4 people)
CHIPOTLE ADOBO AIOLI
1 Garlic clove
2 Egg yolks
1/2 Cup E V olive oil
1 Tbsp water ( if aïoli is too thick)
Juice of half a Lime
Chipotle Peppers In Adobo Sauce (finely minced to taste)
Salt (to taste)
OTHER INGREDIENTS

20 chicken wings (separated at the joints)
Vegetable oil (The pan should not be more than 3/4 full)
Small handful fresh coriander (roughly chopped)
Juice of half a Lime
Salt & ground black pepper (to taste)

1/2 Tsp chilli flakes
1/4 Cup hot sauce


© STEVEN DOLBY

Pan-fried White Bass served on a bed of braised greens and creamy mashed Potatoes by Steven Dolby

(Serves 3 people)
INGREDIENTS 
150g Red pearl onions (Blanched)
2 Garlic cloves (sliced)
4 Green onions (sliced)
1 Tbsp Olive oil
150g Kale (roughly chopped)
150g Swiss chard (roughly chopped)
1 Tsp Smoked paprika
 Juice of half a fresh lemon
1 Cup water
1/4 Cup red wine vinegar
1/4 Tsp red Pepper Flakes
Salt & ground black pepper to taste)
2 Tsp sugar
CREAMY MASHED POTATOES
530g Yukon Gold potatoes
1/2 Cup warm milk (for texture)
2 Tbsp unsalted Butter
Salt & ground black pepper (to taste)
fresh dill (to taste)
OTHER INGREDIENTS 
3 White bass fillets (skin on & scaled)

© STEVEN DOLBy

Jerk Chicken Caesar Salad by Steven Dolby

(Serves 4 people)
JERK MARINADE
4 Green onions (roughly chopped)
2 Scotch Bonnets
3 Garlic cloves
1 Tsp fresh thyme leaves
6g Fresh ginger (peeled and sliced)
Juice of one lime
1/2 juice orange
1.1/2 Tsp allspice
2 Tsp brown sugar
1/4 Cup soy sauce
1/4 Cup white vinegar
1/2 Cup Olive oil
Salt & ground black pepper (to taste)
Cover and refrigerate overnight
CAESAR DRESSING
3 Anchovy fillets
3 Garlic cloves
1/2 Tsp capers
1 Tbsp Dijon mustard
2 Tsp fresh lemon juice
2 Tsp Worcestershire sauce
1/4 Cup Parmesan cheese
100ml E V olive oil
Ground black pepper (to taste)
OTHER INGREDIENTS
5-6 Chicken Thighs
1 Head romaine lettuce (washed and leaves separated)
4-5 strips of bacon

© STEVEN DOLBY

Rib-eye steak with Crispy Sweet Onion Rings and Horseradish Cream by Steven Dolby

(Serves 4 people)
INGREDIENTS
BATTER
110 ml Cold water
110 ml Club soda/Carbonated water
7g Dry yeast
150g Plain flour
1/2 Tsp turmeric powder (for colour)
HORSERADISH CREAM
1/2 Cup sour cream
2 Tbsp peeled and grated fresh horseradish root or 1 Tbsp prepared horseradish
1 Tsp Worcestershire sauce
White pepper (pinch)
1 Tbsp white vinegar
1 Tsp Dijon mustard
OTHER INGREDIENTS
2 Large Vidalia onions (cut thick)
Vegetable oil (The pan should not be more than 3/4 full)
1/2 Cup plain flour (coat the onions)
 4 Rib-Eye (5-6 oz per person)
Salt & ground black pepper
Olive oil
1 Tbsp unsalted butter
2-3 Sprigs of fresh rosemary
2 Garlic cloves

© STEVEN DOLBY

Thai Tamari Rice Noodle Salad by Steven dolby

(Serves 3-4 people)
INGREDIENTS 
85g Rice noodles
150g Edamame
150g Cabbage
4 Medium sweet peppers (finely sliced)
5 Green onion (finely sliced)
Lemongrass (1 tsp finely sliced)
Scotch Bonnet (1/4 tsp finely diced)
Cilantro (small handful)
60g Unsalted Peanuts
1/2 Tsp garlic powder
1/2 Tsp smoked Paprika
1/2 Tsp salt
Choy Sum
1 Tsp Sesame oil (for choy sum)

SALAD DRESSING
1/2 Cup Japanese tamari
1 Tsp grated ginger (to taste)
1 Tsp grated garlic (to taste)
1/2 Tsp Sesame oil (to taste)
1 Tsp sugar (to taste)
2 Tsp rice vinegar (to taste)
1 Tsp white Sesame Seeds
1 Tsp black Sesame Seeds

© STEVEN DOLBY

Lamb Sausage with Braised Fennel & Mushroom Ragu by Steven Dolby

(Serves 2-3 people)
INGREDIENTS
195g fennel (sliced)
2 Medium shallots (sliced)
1/2 Medium white onion (sliced)
120g Leek (sliced into chunks)
1 Tbsp olive oil
3 Garlic cloves
1/2 Tsp fresh thyme
1/2 Tsp fresh rosemary
2 Tsp tomato paste/puree
1/4 Cup dry white wine
2 Cups vegetable stock
1/4 Cup red wine vinegar
70g Shiitake mushrooms
200g Greek Lamb Sausages (On the Bias)
1/2 Lemon
1/2 Tsp sugar
80g Beech mushrooms
Fresh mint (garnish)
Salt & ground black pepper (to taste)
Braise 350f 45-50 minutes

© STEVEN DOLBY