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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, December 11, 2011

Scotch eggs with a creamy whole grain mustard sauce by Steven Dolby











(Serves 2 )
INGREDIENTS
Good quality ground pork shoulder (75g per egg)
1 Tsp dried thyme
1 Tsp dried sage
1/2 Tsp cayenne pepper
1 Green onion
2 Cage- free organic eggs
Plain flower
2 eggs for egg wash
Store bought plain bread crumbs
Fresh nutmeg
Vegetable oil
Salt (maldon sea salt)
Ground black pepper

THE SAUCE
Olive oil
1/2 small white onion
Pinch of dried thyme
1 Tbsp plain flour
1/4 Cup white wine
1 1/2 Cup water (or stock)
1 1/2 Tbsp whole grain mustard
Small handful fresh parsley
Salt (maldon sea salt)
Ground black pepper
1 Tbsp sour cream

© STEVEN DOLBY















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