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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.

Sunday, October 30, 2011

Pea Puree with Shrimp,Scallops & bacon by Steven Dolby














(Serves 2)
INGREDIENTS
200g Frozen peas
30g English mature cheddar cheese
8 Diver scallops
8 White shrimp
2 Rashes bacon
Salt & Pepper (Maldon sea salt)
Pickled onions
Olive oil

© STEVEN DOLBY
















PICKLED ONION RECIPE
2 Cups red wine vinegar
1/2 Cup white wine vinegar
1/2 Cup water
1 Medium red onion (finely sliced)
1 Tbsp salt
1 Tbsp sugar
1 Tsp caraway seeds
1 Tsp whole peppercorns
1/2 Coriander seeds
1/4 Tsp fennel seeds
2 Bay leaves
1 Tsp dried basil
1 Tsp dried thyme
(Needs to sit in the fridge for 24 hours)

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