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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, July 7, 2013

Caraway and Onion flatbread with Hummus by Steven Dolby













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HUMMUS
(Serves 4-5 people)
1 Large garlic bulb
Olive oil
1/3 Cup Tahini (sesame seed paste)
Juice of Half lemon
Roasted garlic
400g Canned chickpeas (drained)
1 Tsp ground cumin
Salt (good pinch)

Finish with E V olive oil, sprinkle Red Chili Flakes, ground Cumin & fresh chopped Parsley


















FLATBREAD
(Serves 2-3 people)
1 Medium onion (sliced)
Sugar (pinch)
150g All-purpose flour
1/2 Tsp caraway seeds
2 Tbsp olive oil
Salt (pinch)
Ground black pepper (pinch)
1/4 Cup warm water

Directions
For Hummus:

1. Preheat oven to 375 degree F.
2. On a piece of foil, place garlic bulb, drizzle olive oil, sprinkle salt and wrap tight.
3. Pop in oven and roast for 45-50 minutes. Remove from oven and allow it to cool.

MAKING
4. In food processor, combine tahini, and lemon juice.
5. Squeeze and add roasted garlic. Blitz for about 1 minute.
5. Add chickpeas, cumin, and salt. Blitz until smooth. Taste and adjust seasoning of salt, tahini, and lemon juice.

FINALIZING
6. Into a bowl, transfer the hummus and finish with extra virgin olive oil, ground cumin, red chili flakes, and fresh parsley.

For Flatbread:
MAKING
1. In a pan, pour oil, add onion, sprinkle sugar and cook until golden brown.
2. Into a bowl, combine flour, caramelized onion, caraway seeds, olive oil, salt, and ground black pepper. Mix well.
3. Pour water and knead just to bring it together. Cover with plastic wrap and let the dough rest for 30-40 minutes.

FINALIZING
4. On lightly floured surface, knead dough for 10 minutes. Shape into a log and slice into pieces.
5. Roll the dough pieces flat and cook in a flat hot dry pan until golden and crispy.

SERVING
6. Serve flatbread with hummus and enjoy!
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© STEVEN DOLBY





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