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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, October 23, 2013

Chicken & Black Eyed Pea Soup by Steven Dolby
















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(Serves 3-4 people)
2 Medium chicken breasts (cut into bite-size pieces)
Plain flour (enough to coat)
Olive oil
2 Medium carrots (sliced)
1 stalk of celery (diced)
1/2 Medium yellow onion (diced)
1/2 Tsp chili flakes
2 Tsp soy sauce
3 Garlic cloves (minced)
4 Cups water
1 Can black eyed peas

Directions
1. In a bowl, place flour and season with salt and pepper. Add chicken and coat well.

MAKING
2. In a pan, pour oil, add the coated chicken and cook until golden brown. Transfer it to a bowl and set aside.
3. Add small amount of olive oil into the same pan. Stir in onion, celery and carrots pieces.
4. Season with chili flakes and soy sauce. Cook for 2 minutes and then add chicken back into the pan.
5. Add garlic, cook for 2 minutes and pour water. Bring up to a boil and simmer for 40-50 minutes.
6. Add black eyes peas and cook for 5 minutes. Taste and season with salt and pepper.

SERVING
7. Garnish with parsley and serve with crusty bread.
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© STEVEN DOLBY




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