Search This Blog

Steve's Cooking

My photo
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.

Thursday, December 22, 2011

Roast beef and yorkshire pudding by Steven Dolby














(Serves 5-6 people)
INGREDIENTS
2.5Ib Angus eye of round roast

YORKSHIRE PUDDING
Vegetable oil
375 ml Fresh milk
3 Eggs
1 Egg white
220g Plain flour
Salt & Pepper
1 tsp Dried sage
HORSERADISH CREAM SAUCE
1 Tbsp Prepared horseradish
2 Tbsp Sour cream
1 Tsp Brown mustard
1 Tsp Worcestershire sauce
ONION GRAVY
1 Large white onion
About 2 tsp plain flour
About 2 cups beef stock
Salt & pepper

© STEVEN DOLBY


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















Saturday, December 3, 2011

Slow cooked beef curry by Steven Dolby















(Serves 2-3 people)
INGREDIENTS
300g Stewing steak
3 Tsp Curry powder
2 Tsp Cumin powder
1 Tsp Turmeric powder
1 Cinnamon stick
14g Raisins
Chili flakes (to taste)
1 Bay leaf
Thumb of fresh ginger
1 Tbsp tomato paste
114g Canned tomatoes
2 Medium red potatoes
250g Cauliflower florets
1 Medium yellow onion
2 Garlic cloves
3 Cups water
Plain flour
Salt (Maldon sea salt)
Ground black pepper
Vegetable oil

© STEVEN DOLBY