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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 14, 2013

Grilled Chicken Bruschetta with Basil Cream sauce by Steven Dolby
















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(Serves 2 people)
BASIL CREAM SAUCE
1/2 Medium red onion (diced)
1 Garlic clove (sliced)
1 Tbsp olive oil
15g Fresh basil leaves
1/2 Cup whole milk
Red chili flakes (to taste)
Salt (to taste)
Ground black pepper (to taste)
1 Tsp heavy cream
OTHER INGREDIENTS
4oz Chicken breast (cut into strips)
1 Tsp olive oil (for chicken)
Pinch of salt (for chicken)
1 Tbsp olive oil (for mushrooms)
60g Oyster Mushrooms
1 Tbsp unsalted Butter
80g Baby spinach
1 Tsp olive oil (for spinach)
Salt (to taste)
1 Tsp Lemon juice
1-2 Slices prosciutto
Italian Bread
Garlic clove (for bread)

Directions
MAKING
For Basil Cream Sauce:
1. In a pan heat olive oil and sweat onion for 5 minutes.
2. Add garlic, sweat for 2 minutes and then transfer it to a bowl and set aside.
3. In hot water blanch basil, drain and set aside.
4. In blender, add onion and garlic mixture, followed by blanched basil leaves, chili flakes, and warm milk. Blend until smooth.
5. Into a saucepan, pour the mixture, add salt and pepper to taste, and cream. Stir well.
For Chicken:
6. Drizzle olive oil on chicken and season with salt.
7. On hot grill pan, place chicken and cook until done.
For Mushroom:
8. In a pan, heat olive oil and cook mushroom in it. Add butter, cook until nutty brown, and transfer it to a bowl.
For Spinach:
9. In a same pan, add spinach, drizzle olive oil and season with salt and lemon juice. Cook until wilted.
For Prosciutto and Bread:
10. On the same grill pan, cook prosciutto slices until nice and crispy.
11. Drizzle olive oil on bread slices, grill and then rub garlic clove on the edges.

FINALIZING
12. On a plate, place the bread slices and top it with spinach, mushroom, prosciutto, and chicken.

SERVING
13. Drizzle sauce on top and serve immediately.
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© STEVEN DOLBY




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