Search This Blog

Steve's Cooking

My photo
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.

Thursday, August 22, 2013

Welsh Rarebit with Tomato Relish by Steven Dolby

Subscribe to me on YouTube
Click here for Recipe Conversion Charts

(Serves 4-5 people)
1 Medium shallot (sliced)
280g Mini San Marzano tomatoes or cherry tomatoes ( halved)
Fresno chili (sliced to taste)
1 Tbsp olive oil
2 Tsp fresh thyme leaves
6 Tsp brown sugar
1/2 Cup red wine vinegar
Ground black pepper (to taste)
50g Unsalted butter
35g Plain flour
1 1/2 Cups Guinness
150g Cheddar cheese (grated high quality)
3 Tsp whole-grain mustard
1/3 Cup Worcestershire sauce
2 Tsp fresh thyme leaves
Ground black pepper (to taste)
Good quality bread

For Tomato Relish:
1. In a pan, pour olive oil, add shallot, tomatoes, chilli, thyme, brown sugar, and red wine vinegar. Simmer for 40-50 minutes.
2. Season with ground black pepper, remove and set aside to cool.
For Cheddar and Beer Sauce:
3. In a pan, melt butter and then slowly add flour, stirring constantly. Cook until it smells like a biscuit sauce.
4. Gradually add beer and whisk until smooth and thick.
5. Add cheese and whisk until melted.
6. Stir in mustard, Worcestershire sauce, thyme and mix well.
7. Season with pepper and set aside.

8. On a sheet pan, place the bread slices and lightly toast them on each side.
9. Pour sauce on bread slices, covering the edges. Pop into the grill for 2-3 minutes.

10. Serve hot with relish and enjoy!


No comments:

Post a Comment