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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.

Tuesday, August 12, 2014

Sun-dried Tomato and Almond Pesto Potato Salad by Steven Dolby















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(Serves 3 people)

170g White pearl onions (chopped)
400g Baby dutch potatoes (cut in half)
70g  Smoked almonds
70g Sun-dried tomatoes in olive oil
1 Large garlic clove
3 Pepperoncini
3 Large fresh basil leaves
1/2 Cup E V olive oil
Salt (to taste)

Directions

1. Preheat oven to 375 degree F or 190 degree C.

MAKING

2. In a roasting tray, place pearl onion, drizzle olive oil and season with a pinch of salt. Mix well. Place the roasting tray in oven and cook for 25 minutes. Remove from oven and let cool.

3. In a pot of boiling water, add a pinch of salt and potatoes. Bring to a boil and cook for 20-25 minutes or until tender. When done drain the potatoes, return back to the pan and toss over low flame to dry.

For Pesto:

4. In a dry pan, toast almonds for 3-4 minutes and place in food processor. Add sundried tomato, garlic, pepperoncini, basil, and pinch of salt. Blitz for 1 minute. Gradually add olive oil and blend well. Transfer to a bowl and set aside.

FINALIZING

5. Now, cut the ends of pearl onions, squeeze and roughly chop them.

6. Cut potatoes into half and add to a bowl, followed by chopped pearl onion, pesto and basil. Mix well.

SERVING

7. Garnish with cheese, if desired and serve!

Things You Will Need
Roasting tray

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