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.

Tuesday, May 6, 2014

Zucchini Carpaccio by Steven Dolby













Click here for Recipe Conversion Charts

Subscribe to me on YouTube


80g Zucchini peeled (per person)
1/3 Cup olive oil
2 Tbsp balsamic vinegar
2 Tsp honey
1 Garlic clove (minced)
Salt (to taste)
35g Toasted hazelnuts
1 Bird's eye chili (sliced)
Fresh mint (to taste)
Feta cheese (to taste)
Sea salt & ground black pepper (to taste)

Directions
MAKING

For Dressing:

1. In a bowl, combine olive oil, balsamic vinegar, honey, and garlic. Whisk well and season with salt.

2. On a plate, lay zucchini and drizzle dressing (as needed) on top. Set aside for 5 minutes.

3. Sprinkle chilli, hazelnut, mint, sea salt, pepper, and feta cheese on top on zucchini.

SERVING

4. Serve and enjoy!


iFood.tv

© STEVEN DOLBY















1 comment:

  1. On a plate, lay zucchini and drizzle dressing (as needed) on top. Set aside for 5 minutes. Electric Smokr

    ReplyDelete