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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, November 18, 2012

Lamb Parcels by Steven Dolby













Subscribe to me on YouTube (Serves 4-5 people)
INGREDIENTS
LAMB STEW
420g Lamb shoulder chops (cut into chunks)
2 Cloves garlic (thinly sliced)
2-3 Sprigs fresh rosemary & thyme
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1/2 Medium white onion (diced)
1 Medium carrot (sliced)
160g Turnip (diced)
50g Button mushrooms (sliced)
40g Green cabbage (shredded)
1 Tbsp plain flour
2 1/2 Cups vegetable stock
Salt & ground black pepper (to taste)
PIZZA DOUGH
250g Tipo 00 flour or all purpose flour
3.5g Dried yeast
160ml Warm water
1 Tsp salt
1 Tbsp E V olive oil
Set in a warm place until doubled in size..about 30 minutes)

© STEVEN DOLBY 

Sunday, November 11, 2012

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













(Serves 2 people)
INGREDIENTS
ROASTED RED PEPPER SAUCE
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)
OTHER INGREDIENTS
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)

© STEVEN DOLBY