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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, March 20, 2015

Creamy Saffron Seafood Risotto by Steven Dolby
















(Serves 2 people)

Saffron (good pinch)
1/4 Cup hot water
6 Cups vegetable Stock
1/2 Medium onion (diced)
50g Fennel (thinly sliced)
1 Tbsp olive oil
1/4 Cup brandy
140g Carnaroli rice
230g Mussels (cleaned and debearded)
130g Shrimp (peeled and deveined)
200g Bay scallops
1 Tbsp unsalted butter

Directions


1. Soak saffron in hot water for 20 minutes.

2. In a sauce pan heat the stock gently.

MAKING

3. In a pan, heat olive oil, add onion, fennel and sweat for 5 minutes.

4. Pour brandy and cook until completely absorbed.

5. Add rice and cook for 3-5 minutes.

6. Pour saffron water and a ladle of hot stock to the rice. Stir until the liquid has fully absorbed. Repeat the process until the rice is tender but still firm to the bite.

7. Add mussels, followed by a ladle of stock. Cover and cook for 3 minutes or until mussels are fully opened.

8. Add shrimp and scallop. Cook for 2 minutes.

9. Add butter and season to taste.

SERVING

10. Serve hot and enjoy!


Garnish with Fennel tops

© STEVEN DOLBY
 ifood.tv







Wednesday, March 11, 2015

Smoked Trout Mascarpone Pancakes by Steven Dolby















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(Serves 2-3 people

SMOKED TROUT MASCARPONE
100g Mascarpone cheese
1 Tbsp Sour cream
55g Red onion (finely diced)
8g Chives (finely sliced)
Zest of half lemon
120g Smoked trout
5g Fresh chopped parsley
Juice of 1/2 lemon
Salt & pepper (to taste)

PANCAKE MIX
200g AP flour
1 Large egg
1 1/2 Cups milk
6g Chives (finely sliced)
Salt (good pinch)
Olive oil

Directions
Making

To a bowl, add Mascarpone, sour cream, diced onions, chives and lemon zest.
Peel off the skin of the trout and flake.
Next add fresh parsley, quietly stir.
Add lemon juice, season to taste.
Stir again and set aside.

For Pancakes
Add flour to a bowl, followed by eggs. Whisk thoroughly.
Gradually add milk to a smooth consistency.
Add chives and salt, mix well.
Place a non-stick pan on medium heat, add olive oil and a ladle of batter.
Tilt the pan to move the mixture around to form a thin even layer.
Cook until golden brown.
Serving

Add a dollop of the Mascarpone mix on to the pancake and spread. Also, place some arugula and tomato slices.
Roll the pancake.



© STEVEN DOLBY

iFood.tv












Monday, March 2, 2015

Benedict Burger by Steven Dolby
















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HOLLANDAISE SAUCE
(serves 6-7 people)
170g Unsalted butter
2 egg yolks
1 Tbsp lemon juice
1 Tbsp white wine
Salt (to taste)
Smoked paprika (to taste)

BURGER
180g Ground sirloin (per person)
Salt (good pinch)

OTHER INGREDIENTS
Bacon
English muffins
Garlic
Quail eggs

Directions
GETTING READY

Preheat the grill.
MAKING

For the hollandaise sauce - In a pan, melt the butter and set aside.
In a bowl, whisk egg yolks, white wine and lemon juice until light and fluffy.
Place the egg yolk bowl on the double boiler, stir the mixture continuously for sometime. Take the bowl off the heat from time to time.
On the damp kitchen paper, place the bowl.
Slowly drizzle the melted butter and whisk continuously until sauce is thick and creamy.
Sprinkle some salt and paprika and mix well. Set aside.
For the burger - In a mold, press the meat to give it shape.
Season with salt and grill the burger on both sides according to your preference.
While burger is cooking, grill bacon.
When cooked, take out burger and leave to rest.
Grill and toast the muffin halves as well.
Take out bacon and muffins and rub muffins with garlic.
For the quail eggs - In a pan, break the egg and cook from one side (sunny side up).
FINALIZING

On the toasted muffin half, place bacon, burger, quail egg and hollandaise sauce. Garnish with chives and top with muffin half.
SERVING

Serve as brunch.
NOTES

Serving per person

180 gram sirloin, 1 muffin, 2 bacon slices and 1 quail egg.

Things You Will Need
Mold
Kitchen Paper



© STEVEN DOLBY

iFood.tv



Sunday, February 22, 2015

Grilled Shrimp With Sweet And Sour Sauce by Steven Dolby



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SWEET & SOUR SAUCE
Serves 4-5 people
1 medium shallot (sliced)
1 Garlic clove (sliced)
1 Fresno chili (sliced)
1/2 Red bell pepper (sliced)
1 Tbsp olive oil
2 Tsp cornstarch
1 Cup white vinegar
3 Tbsp brown sugar
1 Tbsp mirin
1 Tsp soy sauce
1/2 Cup strained tomatoes
1 Slice of Pineapple (diced)
1/4 Cup pineapple juice
Fresh cilantro (small handful, roughly chopped)

OTHER INGREDIENTS
1 Pound medium-size shrimp
2 Tbsp olive oil
Salt (good pinch)
1 Tbsp smoked paprika

Directions
Making

Sweet and Sour Sauce

Add olive oil to a pan and cook shallot, garlic clove, chili and bell pepper until soft.
Next add corn starch and cook for 2 minutes.
Add vinegar, followed by brown sugar, mirin and soy sauce.
Mix well and reduce for 5 minutes.
Next add strained tomatoes, diced pineapples and pineapple juice.
Stir well, bring to a boil and simmer.
Add to a blender and blend.
Transfer the sauce back to the pan and finish off with chopped cilantro.
Grilled Shrimps

Next add olive oil to the shrimp, followed by a pinch of salt and smoked paprika.
Toss well and transfer to a hot grill.
Cook the shrimp on both sides and transfer to a plate.
Serving

Serve grilled shrimps with the hot & sour sauce.

iFood.tv

© STEVEN DOLBY



Thursday, February 12, 2015

Pan-fried Scallops with Curried Parsnip Purée, Mushroom Sauce & Parsnip Chips by Steven Dolby














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(Serves 2 people)

PARSNIP CHIPS
1 Small parsnip (peeled into strips)
Vegetable oil (for deep-frying)
Salt (season to taste)

CURRIED PARSNIP PUREE
170g Parnips (thinly sliced)
1 Tbsp olive oil
1/2 Tsp curry powder
1 Cup whole milk
Salt (season to taste)

MUSHROOM SAUCE
1 Shallot (finely diced)
2 cloves
100g Mushrooms (sliced)
Salt (pinch)
1/4 Cup red wine
1 Cup beef stock
1 Tsp worcestershire sauce
2 Tsp Chives (thinly sliced)
Salt (to taste)
1 Tsp unsalted butter

OTHER INGREDIENTS 
3 Hand dived scallops (per person, cut in half)
Salt (pinch)
Tsp olive oil


Directions
Making

Parsnip Chips

Deep fry the parsnip strips until golden brown.
Once browned, transfer to kitchen paper, season with salt and set aside.
Curried Parsnip Puree

Add olive oil and parsnips to a pan, followed by curry powder. Cook until soft.
When soft, add milk, bring to a boil and simmer for 10 minutes.
Take it off the heat and blend until smooth.
Season with salt and cover.
Mushroom Sauce

Add olive oil to a pan, then add diced shallots followed by cloves and saute for 5 minutes.
Next add mushrooms and a pinch of salt. Cook for 15 mintes.
Add red wine and cook until the wine is almost gone.
Add stock and reduce by half.
Finish off with a few drops of worcestershire sauce, chives, salt and butter.
Finalizing

Next cut the scallops in half and season with salt.
Once the pan is smoking add a dash of olive oil, followed by teh scallops.
Cook 30-40 seconds on each side.
Serving

On a plate, place a dollop of puree, put the scallop on top, and pour some mushroom sauce.
Garnish with parsnip chips and pea sprouts

iFood.tv

© STEVEN DOLBY





















Wednesday, February 4, 2015

Miso soup with Pork Meatballs by Steven Dolby

















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(Serves 4 people)

MEATBALLS
300g Ground pork
2 Green onions (thinly sliced)
1 Bird's eye chili (thinly sliced)
4g Grated ginger
2 Tsp soy sauce
Chopped cilantro (small handful)
60g Fresh breadcrumbs / 1/2 cup milk
Salt (pinch)
30g Fresh breadcrumbs

MISO SOUP
6 Cups water
1/4 Cup dashi soup base
13g Ginger (sliced)
1 Green onion (roughly chopped)
100g Shiitake mushrooms (sliced)
2 Tsp Soy sauce
2 Tbsp white miso paste
Garnish with green onion and pea sprouts

Directions
Making

For Meatballs

In a bowl, add ground pork, green onion, chilli, ginger, soya sauce and cilantro.
Next add milk to the bread crumbs and stir well.
Now transfer this mixture to the bowl. Add salt and lightly mix. Refrigerate for 30 minutes.
After 30 minutes, add dry breadcrumbs and lightly mix.
Now form golf-sized ball from the mixture.
Add olive oil to a hot pan, place the meat balls and brown them.
Once browned, place the meatballs on to a tray.
Place in the oven and cook for 30 minutes at 350 degree Fahrenheit.
For Miso Soup

Add water to a pan, followed by dashi stock.
Add ginger and green onion to the broth.
Bring it to a boil and simmer.
Strain the broth and transfer back to the pan.
Now add shiitake mushrooms to the broth and cook in a light simmer for 10 minutes.
At the end add soya sauce.
Now ladle some of the broth into a small bowl, add miso paste and whisk until smooth.
Now,turn of the heat, add the miso to the broth, and stir.
Serving

Take a bowl, add two or more meatballs, pour some miso soup, and garnish with green onion and pea sprouts.
Serve hot.



© STEVEN DOLBY
iFood.tv



Tuesday, January 27, 2015

Chipotle Sausage Tacos by Steven Dolby



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Serves 2-3 people

TACO MIX
2 Tsp olive oil
1/2 Medium yellow onion (sliced)
130g Cooked Italian Sausage (large dice)
Chipotle peppers in adobo sauce (one pepper finely sliced)
1 Tsp garlic powder
411g Canned tomatoes
1 Tsp fresh lime juice
Handful fresh cilantro (chopped)

VERY QUICK GUACAMOLE
1 Ripe hass avocado
1 Tbsp sour cream
Salt & ground black pepper (to taste)

ADOBO MAYONNAISE
4 Tbsp mayonnaise
1 Tbsp adobo Sauce
fresh lime juice (to taste)
Salt & ground black pepper (to taste)

OTHER INGREDIENTS
flour tortillas




© STEVEN DOLBY