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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.

Wednesday, August 15, 2012

Mediterranean Braised Poussin with Polenta by Steven Dolby















(Serves 3 people)
INGREDIENTS
3 Poussins/Cornish hens (per person)
SAUCE
37g Spanish chorizo
2 Small red onions
250g Kumatos
2 Banana peppers
2 Large garlic cloves
1/4 Cup red wine (Merlot is recommended)
1 1/2 Cups Fresh chicken stock
Few sprigs fresh rosemary
Olive oil
POLENTA
1 Cup polenta
4 Cups fresh chicken stock
Salt & ground black pepper (to taste)
1 Tbsp unsalted butter

© STEVEN DOLBY



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