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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, May 6, 2015

Beans on toast by Steven Dolby















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(Serves 3-4 people)

1 Small yellow onion (finely diced)
1 Tbsp olive oil
90g Pancetta (diced)
2 Cloves of garlic (minced)
1 Tbsp honey (raw & unprocessed)
1/4 Cup red wine vinegar
1 Tbsp worcestershire sauce
690g Passata
1/2 Cup vegetable stock
Salt & pepper (to taste)
4 Basil leaves (chiffonade)
2 Cans butter beans (454g each)

OTHER INGREDIENTS
Bread
English cheddar
Eggs

Directions
Making

Add olive oil to a pan, followed by onions and pancetta. Cook on medium heat for 5-6 minutes.
Add garlic and cook for 2 minutes.
Next add honey, red wine vinegar, and cook until the vinegar almost evaporates.
Add a few drops of Worcestershire sauce and cook for 2 minutes.
Add passata and stir well, followed by stock.
Reduce to a nice thick consistency.
Season to taste with salt and pepper.
Add basil and then finally butter beans. Stir well.
Toast the bread slices with a drizzle of olive oil.
Place the beans atop the toast, add a few slices of cheddar and place it in grill until the cheese melts.
Serving

Serve with fried eggs.

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© STEVEN DOLBY







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