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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, March 31, 2015

Orecchiette with Chicken, Roasted Peppers and Gorgonzola by Steven Dolby















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(Serves 2)
ROASTED PEPPERS
1/4 Cup olive oil
1 Large red pepper
1 large yellow pepper
1 large orange pepper
Salt (pinch)
Foil
Cooking juice
Salt & pepper (to taste)
Balsamic vinegar (to taste)

OTHER INGREDIENTS
150g Orecchiette
1/2 Medium yellow onion (sliced)
2 Garlic cloves (sliced)
250g Chicken Tenderloin (cut into bite-sized pieces)
1 Tbsp olive oil
6-7 Fresh sage leaves (chiffonade)
Gorgonzola (to taste)

Directions
Making

Drizzle olive oil over the peppers followed by salt.
Wrap them using a foil and keep on a tray.
Bake in an oven at 400F/200C for 1 hour.
Once cooked, take them out and allow to cool.
Save the cooking juice, season to taste with salt and pepper. Also add balsamic vinegar.
Mix well and put aside.
Once the peppers cool, remove the skin and core. Slice and set aside.
Add pasta to boiling and salted water, cook until al dente
Add olive oil to a pan, add chicken followed by a pinch of salt.
Cook until golden brown.
Add onions and cook until soft, for about 3-4 minutes.
Add garlic and fresh sage.
Add the cooked pasta, followed by peppers. Mix well.
Finally add the sauce.
Sprinkle some Gorgonzola over the top.
Serving

Serve garnished with arugula


© STEVEN DOLBY

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