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Steve's Cooking

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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, June 24, 2012

fish cakes sauce vierge by Steven Dolby













(Serves 5 people)
INGREDIENTS
570g Potatoes
7oz Salmon fillet
200g Cooked smoked trout
Lemon zest (to taste)
1/2 Freshly squeezed lemon
Italian flat leaf parsley (small handful)
Fresh thyme (pinch)
E V olive oil (to coat the potatoes)
1/2 Medium red onion
1 Clove garlic
Olive oil
Salt & ground black pepper (to taste)
Plain flour
Eggs
Bread crumbs
SAUCE VIERGE
1/2 Small red onion
1 Medium tomato
2 Tsp capers
1 Tsp anchovies
Italian flat leaf parsley (small handful)
1/2 Freshly squeezed lemon juice
3/4 Cup good quality E V olive

© STEVEN DOLBY


Tuesday, June 19, 2012

Chicken & Beef Stir-fry with Soba noodles by Steven Dolby













(Serves 4 people)
INGREDIENTS
MARINADE
270g Chicken breast (sliced)
110g Sirloin beef (sliced)
1 Clove garlic
Thumb sized piece fresh ginger
2 Tbsp Low salt soy sauce
2 Tbsp Oyster sauce
1 Tsp sriracha
1 Tsp chili garlic sauce
(Marinade for 20 minutes)
OTHER INGREDIENTS
1 Medium carrot (peeled)
1 Large spring onion
2 Cloves garlic
2 Thumb sized fresh ginger
1 Large white onion
1 Green pepper
6-7 Baby bella mushrooms
40g Baby corn
30g Bamboo shoots (canned)
40g Mangetout peas
Groundnut oil
90g Soba noodles
4 Tbsp Low salt soy sauce
2 Tbsp Oyster sauce
1 Tsp sriracha
1/4 Cup chicken stock
Fresh coriander (to garnish)
Chili garlic sauce (to garnish)
Sesame seeds (to garnish)

© STEVEN DOLBY  








Wednesday, June 13, 2012

Beef Stroganoff by Steven Dolby













(Serves 3 people)
INGREDIENTS
300g Sirloin beef
1 Medium onion
1 Green pepper
1 Clove garlic
200g Button mushrooms
2 Tsp paprika
2 Tsp plain flour
3/4 Cup beef stock
3-4 Tsp sour cream
Italian flat leaf parsley
Olive oil
Salt & ground black pepper (to taste)

© STEVEN DOLBY  



Monday, June 11, 2012

Meatloaf by Steven Dolby













(Serves 5-6 people)
INGREDIENTS
MEATLOAF MIX
200g Ground pork
570g Ground beef
2 Cloves garlic
1/2 Medium onion
1 Medium carrot
1 Medium green pepper
1 Stalk celery
3 Medium slices bacon
1 Tbsp Worcestershire sauce
135g Ciabatta bread
2 Tsp dried thyme
1 Egg
Italian flat leaf parsley (good handful)
1 Tsp chili powder
1 Tsp Cumin
Salt & ground black pepper (to taste)
MEATLOAF GLAZE
1/2 Cup tomato ketchup
1 Tsp balsamico (or to taste)
1 Tsp brown sugar (or to taste)
1/2 Tsp garlic powder (or to taste)
1 Tsp brown mustard (or to taste)
1 Tsp Worcestershire sauce
Ground black pepper (to taste)
1 Tsp hot sauce (to taste)

© STEVEN DOLBY