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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.

Saturday, December 20, 2014

Steve's Holiday Turkey Sandwich by Steven Dolby















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(Serves 2 people)

139g Leeks (rinsed thoroughly, white and light green parts thinly sliced)
1/2 Medium red onion (finely diced)
20g Fresno chili (thinly sliced)
70g Bacon (sliced)
Olive oil
2 Garlic cloves (minced)
2 Tsp garam masala
2 Tsp Tabasco sauce
Salt (to taste)
Small handful Fresh parsley (chopped)
60g Fontina cheese
Good Quality Bread of your choice (enough for 2 people)
120g Leftover turkey

Directions


1. Preheat oven 350 degree F or 180 degree C.

MAKING

2. Place a pan on flame, pour oil and add bacon. Stir and cook for 2 minutes.

3. Add leek, onion and cook for 5-6 minutes.

4. Add garlic, chilli, garam masala and cook for 2-3 minutes.

5. Add Tabasco sauce, season with salt and stir in parsley. Set aside.

FINALIZING

6. On top of bread place the leek mixture, followed by turkey slices and cheese slice. Cover, wrap with foil and bake for 15 minutes.

SERVING

7. Serve and enjoy!

Things You Will Need

 foil


© STEVEN DOLBY
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Monday, December 8, 2014

Spaghetti with Chicken Ragu by Steven Dolby
















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(Serves 3-4 people)

INGREDIENTS

4 Medium chicken thighs (170g)
Olive oil
4 Medium carrots (peeled & /sliced)
1/2 Medium yellow onion (diced)
2 Garlic cloves (thinly sliced)
2 Sprigs of fresh rosemary (finely chopped)
1/4 Cup red wine vinegar
1/2 Cup dry white wine
2 Cups chicken Stock
750g Passata or strained tomatoes
2 Bay Leaves
200g Cannellini beans (drained and rinsed)
Spaghetti (100g per person)
Salt & ground black pepper (to taste)

Directions
MAKING

1. Season chicken thigh with salt and drizzle of olive oil.

2. Into a hot pan, pour oil, add chicken and cook until golden brown. Remove chicken from pan and set aside.

3. Into a pan pour olive oil; add onion and carrot, followed by a pinch of salt and cook for 15-20 minutes.

4. Add garlic, rosemary and cook for 2 minutes.

5. Pour red wine vinegar and stir until evaporated.

6. Next, pour white wine and stock. Reduce by half.

7. Add passata, bay leaves, and chicken. Cover with lid and cook for an hour. In the last 20 minutes of cooking, add cannellini beans. Remove the chicken from pan and set aside to cool.

8. Into salted boiling water, add pasta and cool until al-dante.

9. Shred chicken and add it back into the pan. (You can add leftover turkey at this point).

10. Add pasta and stir well. Add a splash of pasta water to loosen if needed. Season to taste.

SERVING

11. Garnish with fresh parsley and pecorino or parmesan cheese. Serve and enjoy!


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© STEVEN DOLBY