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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, November 11, 2012

Chicken breast with sautéed brussels sprouts, potatoes and roasted red pepper sauce By Steven Dolby

(Serves 2 people)
1/2 Medium yellow onion (sliced)
1 Garlic clove (sliced)
230g Roasted red pepper (or jarred)
1 Cup chicken stock
1/2 Tsp red chili flakes
1/4 cup heavy cream
Fresh Italian flat leaf parsley (small handful)
Olive oil
Salt & ground black pepper (to taste)
200g Potatoes (roughly diced)
120g Brussels sprouts (thinly sliced)
Ground nutmeg (pinch... don't go crazy, nutmeg is very powerful)
8 oz Organic chicken breast
1 Cup chicken stock (to cook the chicken)
Olive oil
Salt & ground black pepper (to taste)


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